I used to think making curry from scratch meant hours of prep and a spice cabinet that looked like a specialty shop. Then I discovered this 15-minute chickpea version that delivers all the warmth and complexity I crave without the fuss. It started when I had a can of coconut milk sitting in my pantry and needed something filling for a weeknight dinner. The beauty of this curry lies in its simplicity. You're essentially building layers of flavor quickly by blooming whole spices in oil, then adding aromatics, and finally letting everything simmer together. I use canned chickpeas because they hold their shape well and don't need the long cooking time that dried ones require. The coconut milk adds richness without any dairy concerns, making it perfect for kosher kitchens. What really makes this version work is the technique of adding the tomato paste early so it can cook out and deepen in flavor. Don't skip this step. I also like to mash about a quarter of the chickpeas right in the pot to help thicken the sauce naturally. The garam masala goes in at the end to preserve its fragrance, and a squeeze of lemon brightens everything up. This curry tastes even better the next day, so I often make a double batch. Serve it over basmati rice or with warm naan. It's hearty enough to be a main course but also works well as part of a larger Indian meal with some roasted vegetables or dal.