Chickpea curry, one of my all-time favorite chickpea recipes. It’s so creamy, thick, flavorful, nutritious, easy to make and ready in about 30 minutes.
Indian food is AMAZING. I’ve never been to India myself, but I’ve tried authentic Indian cuisine in my trips to South East Asia (I’m in Kuala Lumpur right now), and I love it SO much.
This curry is the easiest and simplest recipe you can make. I’ve used easy to get ingredients you can find at any supermarket, so there are no excuses. You need to give it a try!
It’s delicious just by itself, but I like to eat it with some carbs, like Basmati rice (any other rice is okay), or pita or naan bread, and also with more veggies on the side to get a balanced meal.
For garnish this dish, I like to add fresh cilantro, but any other fresh herb will do (parsley is also a good choice). However, you don’t have to add anything on top and please feel free to add or use any veggies or spices you have on hand.
chickpea curry ingredients
These are the ingredients you’ll need to make this chickpea curry recipe:
- Extra virgin olive oil – This ingredient is optional (you can replace it with some water or vegetable stock). I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier.
- Garlic – Fresh garlic is ideal, but garlic powder is also okay.
- Onion – I prefer to use fresh onion, but onion powder is a good choice.
- Ginger root – Feel free to use some ground ginger instead, if you want.
- Curry powder.
- Ground cumin.
- Turmeric powder.
- Ground coriander – This spice is optional. If you can’t find it, just omit it.
- Ground black pepper – Fresh ground black pepper tastes amazing. However, I find store-bought more convenient and also easier to measure with a teaspoon.
- Red pepper flakes – Feel free to use cayenne powder, jalapeños, fresh chilies, or anything you want to make your curry spicy. This ingredient is optional, so you can omit it if you’re not into spicy food.
- Chickpeas – Canned chickpeas are so convenient, but you can cook them from scratch if you want.
- Full fat coconut milk – I think full fat works best for this recipe, but please use any unsweetened coconut milk you have on hand.
- Tomato paste – You can also use some tomato sauce, crushed tomatoes or even fresh tomatoes. If you use fresh tomatoes, just chop them and cook them with the other veggies.
- Salt – I always use Himalayan pink salt. Any type of salt is okay, though.
- Lime juice – It can be replaced by lemon juice. It’s an optional ingredient, though.
- Coconut flour – It’s a great way to make your curry creamier and also thicker, but it’s totally optional.
how to make chickpea curry
- Cook the garlic, onion and ginger root in a large pot with some oil over medium-high heat for about 5-10 minutes or until golden brown. Oil can be replaced by some water or vegetable stock.
- Add the spices, stir and cook for 1-2 more minutes
- Add the chickpeas, full fat coconut milk, tomato paste and salt. Stir and cook for 10 minutes more.
- Remove from the heat, add the lime juice and coconut flour, stir and let stand for 5 minutes.
- Serve immediately or keep leftovers in an airtight container in the fridge for 5 to 7 days.
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- 1 tbsp extra virgin olive oil
- 2 cloves of garlic, chopped
- 1/2 onion, chopped
- 1-inch piece of ginger root (about 2.5 cm), chopped
- 1 tsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric powder
- 1/2 tsp ground coriander (optional)
- 1/4 tsp ground black pepper
- 1/8 tsp red pepper flakes (optional)
- 1 15-ounce can of chickpeas (425 g), drained and rinsed (see notes)
- 1 14-ounce can of full fat coconut milk (400 ml)
- 2 tbsp tomato paste
- 1/2 tsp salt
- 1 tbsp lime or lemon juice (optional)
- 1 tbsp coconut flour (optional)
- Heat the oil in a large pot and cook the garlic, onion, and ginger over medium-high heat for 5 to 10 minutes or until golden brown, stirring occasionally.
- Add the spices (curry, cumin, turmeric, coriander, black pepper, and red pepper flakes), stir and cook for 1 to 2 more minutes.
- Add the chickpeas, coconut milk, tomato paste, and salt. Stir and cook for about 10 minutes, stirring occasionally.
- Remove from the stove, add the lime juice and coconut flour, stir and let it stand for 5 minutes before serving.
- Serve immediately (I added some chopped, fresh cilantro on top) with some Basmati rice, naan or pita bread, and some more veggies on the side.
- Keep the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 6 months.
- If you don’t eat oil, just use some water or vegetable stock instead.
- You can also use 1 and 1/2 cups of cooked chickpeas (250 g) instead of the can of chickpeas.
- Feel free to use any veggies and spices you have on hand.
- I’d use fresh garlic and onion, although garlic and onion powder are also good options.
- Ground coriander is optional; if you can’t find it, just omit it.
- You can also replace red pepper flakes for cayenne powder, jalapeños, fresh chilies, or anything you want to make your curry spicy. If you’re not into spicy food, omit this ingredient.
- Use some tomato sauce, crushed tomatoes, or even fresh tomatoes if you can’t find tomato paste. If you use fresh tomatoes, just chop them and cook them with the other veggies.
- You can replace lime juice with lemon juice.
- Coconut flour is a great way to make your curry creamier and thicker, but it’s totally optional.
- If you don’t like coconut milk, feel free to add any other kind of milk, although I suggest you use full-fat plant milk so the chickpea curry has a better texture.
- Recipe inspired by Avant Garde Vegan.
- Serving Size: 1/4 of the recipe
- Calories: 256
- Sugar: 2 g
- Sodium: 339 mg
- Fat: 17.2 g
- Saturated Fat: 12 g
- Carbohydrates: 18.8 g
- Fiber: 5.3 g
- Protein: 7 g