This chickpea curry is quick, budget-friendly, and made entirely with ingredients you likely already have on hand. It’s naturally vegan and gluten-free, packed with protein and fiber, and customizable to suit your taste. Serve it with rice, naan, or flatbread for a cozy, complete meal that’s as nutritious as it is delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Canned chickpeas (drained and rinsed)
Onion
Garlic
Fresh ginger
Crushed or diced tomatoes
Coconut milk
Olive oil or vegetable oil
Curry powder
Ground cumin
Ground turmeric
Paprika or cayenne (optional for heat)
Salt and pepper
Fresh cilantro (optional, for garnish)
Cooked rice or naan (for serving)
Directions
Heat oil in a large skillet or saucepan over medium heat.
Sauté chopped onion for 4–5 minutes until soft and translucent.
Add minced garlic and ginger. Cook for another minute until fragrant.
Stir in curry powder, cumin, turmeric, and paprika (if using). Cook for 30 seconds to toast the spices.
Add crushed tomatoes and cook for 3–5 minutes to reduce slightly.
Pour in coconut milk and stir to combine. Simmer for 5 minutes.
Add the chickpeas and season with salt and pepper. Simmer for another 10–15 minutes until the sauce thickens slightly and chickpeas are tender.
Taste and adjust seasoning if needed.
Serve hot over rice or with naan. Garnish with fresh cilantro if desired.
Spicy Version: Add fresh chili or extra cayenne pepper for heat.
Leafy Greens: Stir in spinach or kale at the end for added nutrition.
Creamy Twist: Use cashew cream or yogurt instead of coconut milk for a different texture.
Add Veggies: Include diced sweet potato, bell peppers, or zucchini for a heartier dish.
Protein Boost: Add cubed tofu or lentils to increase plant-based protein.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened. This curry also freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use dried chickpeas?
Yes, but you’ll need to soak and cook them beforehand. Canned chickpeas save time and work just as well.
Is this recipe vegan?
Yes, it’s naturally vegan if made with coconut milk and plant-based oil.
Can I make this curry without coconut milk?
Yes, use plant-based milk or cream, or even vegetable broth for a lighter version.
What kind of curry powder should I use?
Use a mild or medium store-bought curry powder. You can also blend your own for a custom flavor.
Is chickpea curry spicy?
It’s mildly spiced, but you can adjust the heat level to your preference.
Can I use other beans?
Yes, white beans or black beans work well if you’re out of chickpeas.
What’s the best side dish for chickpea curry?
Rice, quinoa, naan, or flatbread pair perfectly with this curry.
Can I double the recipe?
Absolutely. This dish scales up easily and is great for meal prep.
Can I make it oil-free?
Yes, sauté the onions in a splash of water or broth instead of oil.
Is this curry gluten-free?
Yes, all ingredients are naturally gluten-free, just check packaged items like curry powder.
Conclusion
Easy Chickpea Curry is a quick, satisfying meal that’s packed with flavor, nutrition, and comfort. With simple ingredients and minimal prep, it’s a go-to recipe for busy days, meal prepping, or when you need a cozy dinner in a hurry. Serve it your way and enjoy a bowl full of rich, warming goodness every time.
Easy Chickpea Curry is a quick, comforting, and flavorful plant-based dish made with pantry staples like canned chickpeas, tomatoes, and coconut milk. It’s hearty, healthy, and ready in just 30 minutes.
Ingredients
2 (15 oz) cans chickpeas, drained and rinsed
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 (14 oz) can crushed or diced tomatoes
1 (14 oz) can coconut milk
2 tablespoons olive oil or vegetable oil
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon paprika or cayenne (optional)
Salt and pepper to taste
Fresh cilantro (optional, for garnish)
Cooked rice or naan (for serving)
Instructions
Heat oil in a large skillet or saucepan over medium heat.
Sauté chopped onion for 4–5 minutes until soft and translucent.
Add minced garlic and ginger. Cook for 1 minute until fragrant.
Stir in curry powder, cumin, turmeric, and paprika (if using). Toast the spices for 30 seconds.
Add crushed tomatoes and cook for 3–5 minutes to reduce slightly.
Pour in coconut milk and stir to combine. Simmer for 5 minutes.
Add the chickpeas and season with salt and pepper. Simmer for 10–15 minutes, stirring occasionally, until sauce thickens slightly and chickpeas are tender.
Taste and adjust seasoning as needed.
Serve hot over rice or with naan. Garnish with chopped fresh cilantro if desired.
Notes
For added heat, include fresh chili or more cayenne.Stir in spinach or kale near the end for extra greens.Use yogurt or cashew cream instead of coconut milk for a creamy variation.This dish is perfect for meal prep—flavors deepen after resting.It freezes well for up to 2 months—great for batch cooking.
