25-Minute One-Pot Chickpea Curry Stew (Three Ways)
This versatile one-pot chickpea stew transforms into three distinct dishes—classic stew, exotic curry, or authentic Chana Masala—depending on your choice of seasonings. Ready in just 25 minutes using pantry staples, this protein-rich plant-based meal delivers remarkable flavor with minimal effort. Perfect for busy weeknights when you want a warming, satisfying dinner that's both nutritious and budget-friendly.
Equipment
- Medium saucepan or pot
- Knife
- Cutting board
- Measuring spoons
- Wooden spoon or spatula
Ingredients
- 2 cups cooked or canned chickpeas rinsed and drained
- 1 cup fresh or canned diced tomatoes
- 1 medium onion finely chopped
- 4 cloves garlic minced (or 2 teaspoons garlic powder)
- ¼ cup water
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2-3 cups pasta sauce optional, for easier preparation
For Curry Version Add:
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
For Chana Masala Version Add:
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon chili powder adjust to taste
- 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
Instructions
- In a medium pot, heat ¼ cup water over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until softened.
- Add minced garlic (and fresh ginger if using for curry or Chana Masala versions) and cook for 30 seconds until fragrant.
- Add diced tomatoes, chickpeas, salt, pepper, and any spices for your chosen version (basic stew, curry, or Chana Masala).
- If using pasta sauce, add it now.
- Stir well to combine all ingredients and bring to a gentle simmer.
- Reduce heat to medium-low and cook for 15-20 minutes, stirring occasionally.
- If the stew becomes too thick, add a little water to reach desired consistency.
- Taste and adjust seasonings as needed.
- Serve hot over cooked rice or with bread of choice.
Notes
- For a creamier curry version, add ½ cup coconut milk during the last 5 minutes of cooking.
- This stew freezes exceptionally well - make a double batch and freeze in individual portions.
- For a spicier version, add red pepper flakes or a diced jalapeño with the onions.
- Garnish options: fresh cilantro, a squeeze of lemon juice, or a dollop of plant-based yogurt.
- Leftover stew often tastes even better the next day as flavors deepen overnight.