Weeknight Chickpea Curry


I needed a way to be able to make this a weeknight dish. A jar of curry paste did the trick!

Weeknight Chickpea Curry

Time to cook 1 hour, makes 5 servings


  • 1 tsp. coconut oil (or olive oil)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, peeled and minced
  • 4-oz. jar red curry paste
  • 1 cup chicken stock
  • 1 can coconut milk
  • 1 can raw, or 2 cups cooked chickpeas
  • 1 cups cooked brown rice
  • 2 tbsp. chopped cilantro for garnish


  1. Heat a sauté pan over medium heat; add oil. When hot, add onion and sauté until translucent, about 6 minutes. Add garlic and ginger and cook a minute more.
  2. Add the jar of curry paste, stir, and cook for 2-3 minutes more. When mixture is very fragrant, add the chicken stock. When that is heated through, add the coconut milk. Add the chickpeas and simmer until all is heated through.
  3. Serve over brown rice with cilantro for garnish.