15 Easy Meals Under $10 That Are Filling And Satisfying

When grocery bills keep climbing, it’s easy to fall into the trap of eating the same few things over and over just because they’re cheap. But affordable doesn’t have to mean boring or unsatisfying. I’ve been cooking on a budget for years, and I’ve learned that the secret is building meals around inexpensive staples like rice, beans, pasta, and eggs, then adding just enough flavor and texture to make them feel special.

These recipes all come in under $10 and serve 4 people, so you’re looking at about $2.50 per serving or less. They’re the kind of meals that fill you up, taste good, and don’t require fancy ingredients or complicated techniques.

1. One-Pot Chicken and Rice

This is the kind of meal that feels like comfort food without any fuss. The chicken stays tender, the rice soaks up all the flavour from the broth, and everything cooks together in one pot, so cleanup is minimal. It’s simple, filling, and costs less than most takeout meals.

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Ingredients

• 4 bone-in chicken thighs (about 1.5 lbs)
• 1½ cups long-grain white rice
• 1 can (14.5 oz / 411 g) diced tomatoes
• 2 cups chicken broth
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Instructions

1. Season the chicken thighs with salt, pepper, and paprika on both sides.
2. Heat the vegetable oil in a large pot or deep skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-6 minutes, until browned. Flip and cook for another 3-4 minutes, then remove and set aside.
3. In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the rice and cook for 1-2 minutes, stirring frequently, until lightly toasted.
5. Add the diced tomatoes with their juice, chicken broth, and dried oregano. Stir to combine.
6. Place the chicken thighs back into the pot, nestling them into the rice. Bring to a boil, then reduce the heat to low, cover, and simmer for 25 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F.
7. Remove from the heat and let sit, covered, for 5 minutes before serving.

Tips and Substitutions

• Chicken drumsticks work just as well and are often even cheaper than thighs.
• Add a cup of frozen peas or corn in the last 5 minutes of cooking for extra vegetables.
• Leftovers keep well in the fridge for up to 4 days and reheat beautifully in the microwave.

2. Black Bean Quesadillas

These quesadillas are crispy on the outside, cheesy on the inside, and packed with protein from the black beans. They come together in minutes and feel indulgent even though they’re made with pantry staples. Serve them with salsa or sour cream if you have it, but they’re honestly delicious on their own.

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Ingredients

• 8 large flour tortillas (10-inch)
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 2 cups (8 oz / 227 g) shredded cheddar cheese
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Optional: salsa, sour cream, or hot sauce for serving

Instructions

1. In a medium bowl, mash the black beans with a fork until mostly smooth but still slightly chunky. Stir in the cumin, chili powder, garlic powder, salt, and pepper.
2. Lay out 4 tortillas on a clean surface. Spread the mashed black bean mixture evenly over each tortilla, then sprinkle with shredded cheese.
3. Top each with another tortilla to create a sandwich.
4. Heat 1/2 tablespoon of oil in a large skillet over medium heat. Place one quesadilla in the skillet and cook for 2-3 minutes until golden brown and crispy. Flip and cook for another 2-3 minutes until the cheese is melted. Repeat with the remaining quesadillas.
5. Cut each quesadilla into quarters and serve warm.

Tips and Substitutions

• Use refried beans instead of black beans if that’s what you have on hand.
• Corn tortillas are cheaper but smaller, so you’ll need about 12-16 of them instead.
• These freeze well. Wrap them individually in foil and reheat in the oven at 350°F for 15-20 minutes.

3. Spaghetti Aglio e Olio

This Italian classic uses just a handful of ingredients but delivers big flavor. The garlic-infused olive oil coats every strand of pasta, and the red pepper flakes add just enough heat to keep things interesting. It’s one of those recipes that proves you don’t need a lot of money to make something delicious.

Servings: 4
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Ingredients

• 1 lb (454 g) spaghetti
• 1/3 cup olive oil
• 6 garlic cloves, thinly sliced
• 1 teaspoon red pepper flakes
• 1/4 cup fresh parsley, chopped
• 1/2 cup reserved pasta water
• Salt and pepper to taste
• Optional: grated Parmesan cheese for serving

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente, usually 9-11 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 2-3 minutes, stirring frequently, until golden and fragrant but not burned.
3. Add the red pepper flakes and cook for another 30 seconds.
4. Add the drained pasta to the skillet and toss to coat in the garlic oil. Add the reserved pasta water a little at a time until the pasta is well coated and glossy.
5. Remove from the heat and stir in the chopped parsley. Season with salt and pepper.
6. Serve immediately with Parmesan cheese if desired.

Tips and Substitutions

• Watch the garlic carefully because it can burn quickly and turn bitter.
• Use any long pasta you have on hand, like linguine or angel hair.
• Add a can of drained tuna or white beans to make it more filling.

4. Egg Fried Rice

This is the perfect way to use up leftover rice and turn it into something satisfying. The eggs add protein, the vegetables add color and crunch, and the soy sauce brings everything together with that classic fried rice flavor. It’s quick, easy, and tastes better than takeout.

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Ingredients

• 4 cups cooked white rice (preferably day-old)
• 4 large eggs
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 3 tablespoons vegetable oil, divided
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 green onions, sliced
• 2 garlic cloves, minced
• Salt and pepper to taste

Instructions

1. If your rice is freshly cooked, spread it on a baking sheet and let it cool for 10 minutes so it’s not too sticky.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Crack the eggs into the pan and scramble them quickly, breaking them into small pieces. Remove and set aside.
3. Add the remaining 2 tablespoons of oil to the same pan. Add the frozen vegetables and cook for 2-3 minutes until heated through.
4. Add the minced garlic and cook for 30 seconds until fragrant.
5. Add the rice to the pan, breaking up any clumps with a spatula. Cook for 3-4 minutes, stirring frequently, until the rice is heated through and starting to turn slightly crispy.
6. Return the scrambled eggs to the pan. Add the soy sauce and sesame oil, then toss everything together until well combined.
7. Remove from the heat and stir in the sliced green onions. Season with salt and pepper before serving.

Tips and Substitutions

• Day-old rice works best because it’s drier and fries better, but fresh rice will work in a pinch.
• Add diced ham, bacon, or cooked chicken if you have leftovers to use up.
• Use whatever frozen vegetables you have on hand or skip them entirely if needed.

5. Lentil Soup

Lentils are incredibly cheap, cook quickly, and turn into the most comforting, hearty soup. This version is thick, flavorful, and filling enough to be a complete meal. A loaf of bread on the side makes it even better, but it’s satisfying all on its own.

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Ingredients

• 1 cup (7 oz / 200 g) dried green or brown lentils
• 1 can (14.5 oz / 411 g) diced tomatoes
• 4 cups vegetable or chicken broth
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon cumin
• 1/2 teaspoon dried thyme
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and cook for 5-6 minutes until softened.
2. Add the minced garlic, cumin, and thyme, and cook for another minute until fragrant.
3. Rinse the lentils under cold water, then add them to the pot along with the diced tomatoes, broth, salt, and pepper.
4. Bring to a boil, then reduce the heat to low and simmer uncovered for 30-35 minutes, stirring occasionally, until the lentils are tender and the soup has thickened.
5. Taste and adjust seasoning with more salt and pepper if needed.
6. Serve hot with crusty bread if desired.

Tips and Substitutions

• Red lentils cook faster (about 20 minutes) but break down more, making the soup creamier.
• Add a handful of spinach or kale in the last 5 minutes for extra nutrition.
• This soup freezes beautifully for up to 3 months. Thaw and reheat on the stovetop.

6. Tuna Pasta Bake

This casserole is creamy, cheesy, and uses ingredients you probably already have in your pantry. It’s the kind of meal that feeds a crowd without costing much, and the leftovers are just as good the next day. The crispy top layer is always everyone’s favorite part.

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Ingredients

• 12 oz (340 g) pasta (penne, rigatoni, or shells)
• 2 cans (5 oz / 142 g each) tuna in water, drained
• 1 can (10.5 oz / 298 g) condensed cream of mushroom soup
• 1 cup (8 oz / 237 ml) milk
• 1 cup (4 oz / 113 g) shredded cheddar cheese
• 1 cup frozen peas
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook the pasta according to package directions until al dente. Drain and return to the pot.
3. Add the drained tuna, cream of mushroom soup, milk, shredded cheese, frozen peas, salt, and pepper to the pasta. Stir until everything is well combined.
4. Pour the mixture into the prepared baking dish and spread it out evenly.
5. In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the mixture evenly over the top of the casserole.
6. Bake for 20-25 minutes until the top is golden brown, and the casserole is bubbling around the edges.
7. Let cool for 5 minutes before serving.

Tips and Substitutions

• Swap the tuna for canned chicken or salmon if you prefer.
• Use cream of chicken or cream of celery soup instead of mushroom.
• Skip the breadcrumb topping and just add extra cheese if that’s easier.

7. Bean and Cheese Burritos

These burritos are simple, filling, and endlessly customizable. The refried beans provide protein and creaminess, while the cheese makes them feel indulgent. Wrap them in foil, and you’ve got a portable meal that’s perfect for busy nights or packed lunches.

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes

Ingredients

• 8 large flour tortillas (10-inch)
• 1 can (16 oz / 454 g) refried beans
• 2 cups (8 oz / 227 g) shredded cheddar or Mexican blend cheese
• 1 cup cooked white rice
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional: salsa, sour cream, or hot sauce for serving

Instructions

1. Heat the refried beans in a small saucepan over medium heat, stirring occasionally. Season with cumin, chili powder, garlic powder, salt, and pepper.
2. Warm the tortillas in the microwave for 20-30 seconds or in a dry skillet for 30 seconds per side to make them pliable.
3. Lay out each tortilla and spread about 1/4 cup of refried beans down the center, leaving space on the sides.
4. Add a few spoonfuls of cooked rice and sprinkle with shredded cheese.
5. Fold the sides of the tortilla in, then roll it up tightly from the bottom to form a burrito.
6. Optional: heat each burrito in a dry skillet over medium heat for 1-2 minutes per side to make the outside crispy and melt the cheese inside.
7. Serve warm with salsa, sour cream, or hot sauce if desired.

Tips and Substitutions

• Black beans or pinto beans work just as well as refried beans.
• Make a big batch and freeze them individually wrapped in foil. Reheat in the microwave for 2-3 minutes.
• Add diced onions, jalapeños, or lettuce if you want more toppings.

8. Baked Potato Bar

Baked potatoes are incredibly cheap and surprisingly filling when you load them up with toppings. This is less of a recipe and more of a formula that lets everyone customize their own dinner. It’s easy, satisfying, and feels like more than just a plain potato.

Servings: 4
Preparation Time: 5 minutes
Cooking Time: 60 minutes
Total Time: 65 minutes

Ingredients

• 4 large russet potatoes (about 8-10 oz / 227-284 g each)
• 1 tablespoon olive oil
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1 cup (4 oz / 113 g) shredded cheddar cheese
• 1/2 cup sour cream
• 2 green onions, sliced
• Salt and pepper to taste
• Optional: cooked bacon bits, broccoli, chili

Instructions

1. Preheat your oven to 400°F (200°C).
2. Scrub the potatoes clean and pat them dry. Poke each potato several times with a fork.
3. Rub the potatoes with olive oil and sprinkle with salt. Place them directly on the oven rack.
4. Bake for 50-60 minutes until the skin is crispy, and the inside is soft when pierced with a fork.
5. While the potatoes bake, heat the black beans in a small saucepan with a pinch of cumin, salt, and pepper.
6. Remove the potatoes from the oven and let them cool for 2-3 minutes. Cut a slit down the center of each potato and fluff the insides with a fork.
7. Set up a topping bar with the black beans, shredded cheese, sour cream, and green onions. Let everyone build their own loaded potato.

Tips and Substitutions

• Microwave the potatoes for 5 minutes first, then finish in the oven for 30 minutes to save time.
• Use any toppings you have on hand, like chili, salsa, or steamed broccoli.
• Leftover baked potatoes can be turned into hash browns or potato salad the next day.

9. Shakshuka

This North African dish is basically eggs poached in a flavorful tomato sauce. It’s hearty, satisfying, and feels fancy even though it’s made with simple ingredients. Serve it with crusty bread for dipping, and you’ve got a meal that works for breakfast, lunch, or dinner.

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Ingredients

• 1 can (28 oz / 794 g) crushed tomatoes
• 1 medium onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 6 large eggs
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Optional: fresh parsley or cilantro for garnish
• Bread for serving

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and cook for 5-6 minutes until softened.
2. Add the minced garlic, cumin, paprika, and chili powder. Cook for 1 minute until fragrant.
3. Pour in the crushed tomatoes and season with salt and pepper. Stir to combine, then let the sauce simmer for 10-12 minutes, until slightly thickened.
4. Use a spoon to make 6 small wells in the sauce. Crack an egg into each well.
5. Cover the skillet and cook for 8-10 minutes until the egg whites are set but the yolks are still slightly runny.
6. Remove from heat and garnish with fresh parsley or cilantro if desired.
7. Serve directly from the skillet with bread for dipping.

Tips and Substitutions

• Use a can of diced tomatoes instead of crushed if that’s what you have.
• Add a can of chickpeas to make it more filling and add protein.
• This dish is traditionally spicy, so adjust the chili powder based on your preference.

10. Vegetable Stir-Fry with Rice

Stir-fries are perfect budget meals because you can use whatever vegetables are on sale or sitting in your fridge. The sauce is simple but full of flavor, and serving it over rice makes it filling and satisfying. It comes together in less than 20 minutes, which is faster than most delivery options.

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Ingredients

• 3 cups cooked white rice
• 1 lb (454 g) mixed vegetables (broccoli, carrots, bell peppers, snap peas)
• 3 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 2 teaspoons cornstarch
• 1/4 cup water
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• Salt and pepper to taste

Instructions

1. In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, cornstarch, and water. Set aside.
2. Heat the vegetable oil in a large skillet or wok over high heat. Add the mixed vegetables and stir-fry for 5-6 minutes until tender-crisp.
3. Add the minced garlic and grated ginger, and cook for another 30 seconds until fragrant.
4. Pour the sauce over the vegetables and stir to coat. Cook for 1-2 minutes until the sauce thickens and everything is well coated.
5. Serve the stir-fried vegetables over cooked rice.

Tips and Substitutions

• Frozen stir-fry vegetable mixes are usually cheaper than buying fresh vegetables individually.
• Add scrambled eggs, tofu, or leftover chicken to make it more filling.
• Use whatever sauce you have on hand, like teriyaki or sweet-and-sour.

11. Sloppy Joes

Sloppy Joes are a classic budget meal that kids and adults both love. The meat sauce is sweet, tangy, and just a little bit messy, which is part of the fun. Serve them on hamburger buns with a side of chips or carrot sticks, and you’ve got dinner ready in 20 minutes.

Servings: 4
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Ingredients

• 1 lb (454 g) ground beef or ground turkey
• 1 can (8 oz / 227 g) tomato sauce
• 2 tablespoons ketchup
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon yellow mustard
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 hamburger buns
• Salt and pepper to taste

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it up with a spoon, until browned and cooked through. Drain excess fat if needed.
2. Add the diced onion to the skillet and cook for 3-4 minutes until softened.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, salt, and pepper. Mix well.
5. Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the mixture thickens.
6. Toast the hamburger buns if desired, then spoon the meat mixture onto the bottom buns. Top with the other half and serve immediately.

Tips and Substitutions

• Ground turkey or chicken is usually cheaper than beef and works just as well.
• Make a double batch and freeze half for an even quicker meal next time.
• Serve over rice or pasta instead of buns if you want to stretch it further.

12. Pasta with Marinara and White Beans

This dish is simple, filling, and costs almost nothing to make. The white beans add protein and make the meal more substantial, while the marinara sauce keeps it classic and comforting. It’s one of those recipes you can throw together on autopilot when you’re too tired to think.

Servings: 4
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Ingredients

• 1 lb (454 g) pasta (penne, rigatoni, or spaghetti)
• 1 jar (24 oz / 680 g) marinara sauce
• 1 can (15 oz / 425 g) white beans (cannellini or great northern), drained and rinsed
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Optional: grated Parmesan cheese for serving

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
3. Add the marinara sauce, white beans, dried basil, and dried oregano. Stir to combine, then let simmer for 5-7 minutes, until heated through.
4. Add the cooked pasta to the skillet and toss until well-coated in the sauce.
5. Season with salt and pepper to taste.
6. Serve with grated Parmesan cheese if desired.

Tips and Substitutions

• Use chickpeas or kidney beans instead of white beans if that’s what you have.
• Add a handful of spinach or kale to the sauce for extra nutrition.
• Store-bought marinara is convenient, but you can also use a can of crushed tomatoes with Italian seasoning.

13. Chili Mac

This is the ultimate comfort food mashup: chili meets mac and cheese. It’s hearty, cheesy, and filling enough to satisfy even the biggest appetites. Plus, it all cooks in one pot, which means minimal cleanup.

Servings: 4
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes

Ingredients

• 1 lb (454 g) ground beef or ground turkey
• 2 cups (8 oz / 227 g) elbow macaroni
• 1 can (15 oz / 425 g) kidney beans, drained and rinsed
• 1 can (14.5 oz / 411 g) diced tomatoes
• 2 cups beef or chicken broth
• 1 cup (4 oz / 113 g) shredded cheddar cheese
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Heat a large pot over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it up with a spoon, until browned. Drain excess fat.
2. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
3. Stir in the chili powder and cumin, then add the kidney beans, diced tomatoes with their juice, broth, and uncooked macaroni.
4. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender.
5. Remove from heat and stir in the shredded cheese until melted.
6. Season with salt and pepper to taste before serving.

Tips and Substitutions

• Use any small pasta shape you have on hand, like shells or rotini.
• Add a can of corn or diced bell peppers for extra vegetables.
• Top with sour cream, green onions, or hot sauce if you want more toppings.

14. Fried Egg Sandwiches

Sometimes the simplest meals are the most satisfying. A fried egg sandwich with cheese is quick, cheap, and hits the spot whether you’re eating it for breakfast, lunch, or dinner. The runny yolk is the best part, so don’t overcook the eggs.

Servings: 4
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes

Ingredients

• 8 slices of bread (white, wheat, or whatever you have)
• 4 large eggs
• 4 slices American or cheddar cheese
• 2 tablespoons butter, divided
• Salt and pepper to taste
• Optional: hot sauce, ketchup, or mayonnaise

Instructions

1. Heat 1 tablespoon of butter in a large skillet over medium heat.
2. Crack the eggs into the skillet, keeping them separate. Season with salt and pepper.
3. Cook for 2-3 minutes until the whites are set, but the yolks are still runny. If you prefer your eggs fully cooked, flip them and cook for another minute.
4. While the eggs cook, toast the bread slices in a toaster or in another skillet with the remaining butter.
5. Place a slice of cheese on 4 pieces of toast. Top each with a fried egg.
6. Add hot sauce, ketchup, or mayonnaise if desired, then top with the remaining toast slices.
7. Serve immediately while warm.

Tips and Substitutions

• Add a slice of cooked bacon or ham for extra protein.
• Use English muffins or bagels instead of regular bread.
• Make it open-faced with just one slice of toast if you want to stretch the bread further.

15. Chickpea Curry

This curry is warm, spicy, and incredibly satisfying. Chickpeas are cheap and full of protein, and they soak up all the flavors from the curry spices and coconut milk. Serve it over rice, and you’ve got a filling meal that tastes as if it came from a restaurant.

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Ingredients

• 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
• 1 can (13.5 oz / 400 ml) coconut milk
• 1 can (14.5 oz / 411 g) diced tomatoes
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 2 tablespoons vegetable oil
• 3 cups cooked white rice
• Salt and pepper to taste
• Optional: fresh cilantro for garnish

Instructions

1. Heat the vegetable oil in a large skillet or pot over medium heat. Add the diced onion and cook for 5-6 minutes until softened.
2. Add the minced garlic, curry powder, cumin, paprika, and turmeric. Cook for 1 minute, stirring constantly, until fragrant.
3. Add the chickpeas, diced tomatoes with their juice, and coconut milk. Stir to combine.
4. Bring to a simmer, then reduce the heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce thickens.
5. Season with salt and pepper to taste.
6. Serve over cooked rice and garnish with fresh cilantro if desired.

Tips and Substitutions

• Use regular milk instead of coconut milk if that’s what you have, but the curry won’t be as creamy.
• Add frozen spinach or diced potatoes to make it more filling.
• This curry tastes even better the next day after the flavors have had time to develop.