Curried Chickpeas with Yogurt
A quick, pantry-friendly skillet meal brightened with lime and creamy yogurt.
Why This Recipe Works
This pantry staple transformation relies on the natural sweetness of raisins to balance the warm heat of curry powder. Stirring in yogurt at the very end provides a cooling, creamy finish that ties the spices together in minutes.
Instructions
Heat the oil in a medium skillet over medium heat until it shimmers but does not smoke. Add the onion and cook until softened and translucent, about 5 to 7 minutes.
Stir in the curry powder and cook until fragrant, about 30 seconds—the spices should smell toasty and aromatic but be careful not to let them scorch.
Add the chickpeas and raisins to the skillet, stirring to coat the beans evenly in the spiced oil. Cook until the chickpeas are heated through and the raisins have plumped slightly.
Remove the skillet from the heat. Stir in the lime juice and the yogurt until the mixture forms a smooth, creamy sauce—taking it off the heat first prevents the yogurt from curdling.
Serve warm, ideally paired with steamed basmati rice or warm flatbread.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
What substitutions can I make?
- plain yogurt: Greek yogurt
