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Chickpea Curry

Chickpea Curry

Maria G. Brooks
Chickpea curry is a creamy, flavorful, and satisfying dish made with chickpeas, aromatic spices, and coconut milk.
Perfect for vegan and gluten-free diets, this curry is a one-pot meal that’s quick to prepare yet rich in flavor.
It pairs wonderfully with basmati rice or naan and can be customized to suit your taste.
Whether you’re cooking for dinner or preparing meals for the week, this dish is a must-try!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian, Mediterranean
Servings 6 servings
Calories 300 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Knife
  • 1 spoon (for stirring)
  • 1 measuring cup

Ingredients
  

  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 can 14 oz coconut milk
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 medium tomatoes chopped (or 1 can diced tomatoes)
  • 1 tablespoon cumin
  • 1 teaspoon turmeric
  • 1 tablespoon garam masala
  • 1 teaspoon chili powder optional, adjust to taste
  • 2 tablespoons olive oil or coconut oil
  • 1 cup fresh spinach optional
  • 1 bell pepper chopped (optional)
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions
 

  • Sauté the Aromatics: Heat olive oil in a large pot over medium heat.
    Add the chopped onion and sauté for 5 minutes until it softens and becomes golden.
    Add the garlic and grated ginger and cook for another 1-2 minutes, stirring occasionally.
  • Toast the Spices: Add cumin, turmeric, garam masala, and chili powder to the pot.
    Stir the spices into the onion mixture and cook for 1-2 minutes to release their fragrance.
  • Add Tomatoes: Stir in the chopped tomatoes (or canned diced tomatoes).
    Let the mixture cook for about 5 minutes until the tomatoes soften and break down into a thick sauce.
  • Simmer the Curry: Add the chickpeas and coconut milk to the pot.
    Stir everything together and bring the curry to a gentle simmer.
    Let it cook for 15-20 minutes, stirring occasionally.
    If you prefer a thicker curry, let it simmer longer.
  • Add Veggies (Optional): If adding spinach or bell peppers, stir them in during the last 10 minutes of cooking. They should wilt and soften without overcooking.
  • Season and Serve: Taste the curry and adjust the seasoning with salt, pepper, or extra chili powder as desired.
    Serve the curry with basmati rice, naan, or quinoa. Garnish with fresh cilantro for a burst of flavor.

Notes

  • Spice Level: If you prefer a milder curry, reduce the chili powder or omit it entirely. You can always add more spice to taste.
  • Thickening the Curry: If the curry is too runny, simply simmer it uncovered for a longer time or mash a few chickpeas for a thicker consistency.
  • Add-ins: Feel free to experiment with adding different veggies, like carrots, cauliflower, or peas, to the curry for added texture and flavor.
  • Make Ahead: This curry tastes even better the next day as the flavors develop. You can make it ahead and store it in the fridge for up to 5 days.
  • Freezing: Leftovers can be frozen for up to 3 months in an airtight container. Thaw overnight in the fridge before reheating.
Keyword Chickpea Curry