Chickpea curry, one of my all-time favorite chickpea recipes. It’s so creamy, flavorful, nutritious, easy to make, and ready in just 30 minutes.
This chickpea curry is the easiest and simplest recipe you can make. It requires easy-to-find ingredients you can get at any supermarket, and it’s so nutritious you could eat it every day!
This recipe is delicious just by itself, but I like to eat it with some carbs, like Basmati rice (any other rice will work too), or pita or naan bread. I also like to serve it with more veggies on the side to get a balanced meal.
Besides, you can also customize it with your favorite spices and herbs. I usually add some fresh cilantro or parsley, although any other fresh herb will do. Go ahead and add anything you have on hand!
Chickpea curry, affordable, delicious, and creamy. It’s made with simple ingredients and it’s so flavorful and easy to prepare. To make it you only need 30 minutes!
How to make chickpea curry – Step by step
- Heat the oil in a large pot (photo 1) and cook the garlic, onion, and ginger over medium-high heat for 5 to 10 minutes (photo 2), stirring occasionally.
- Add the spices (photo 3), stir, and cook for 1 to 2 more minutes.
- Add the chickpeas, coconut milk, tomato paste, and salt (photo 4). Stir and cook for about 10 minutes.
- Remove from the stove, add the lime juice and coconut flour (photo 5), stir and let it stand for 5 minutes before serving (photo 6).
- Serve immediately.
Pro tips
- 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 the lime juice with lemon juice.
- Coconut flour is a great way to make your curry creamier and thicker, but it’s totally optional.
Can I freeze this chickpea curry?
Yes, you can! Just let it cool, incorporate it into a freezer-friendly container, and put it in the freezer. I suggest you freeze it in individual portions so it’s easier to defrost.
To thaw, transfer it into the fridge overnight and reheat it in a pot or saucepan over medium heat. You can keep it in the freezer for up to 6 months.
How long will this chickpea curry keep?
As it’s made with natural ingredients, remember to keep the leftovers in an airtight container in the fridge and it will last for 5-7 days.
Can I make chickpea curry without coconut milk?
Yes! 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.
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Did you make this chickpea curry recipe?
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Chickpea Curry
- Prep: 10 mins
- Cook: 20 mins
- Total: 30 mins
- 2–4 1x
- Main Dish
- Indian
- Vegan
Servings 2–4 1x
Chickpea curry, one of my all-time favorite chickpea recipes. It’s so creamy, flavorful, nutritious, easy to make, and ready in just 30 minutes.
Ingredients
- 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)
Instructions
- 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.
Notes
- 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 the 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.
Nutrition
- 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
Update Notes: This post was originally published in March of 2019, but was republished with new photos, step by step instructions and tips in August of 2020.
Delicious! I make a lot of Indian food and this recipe is a keeper. I added a bit of brown sugar and it was awesome. Next time I may add a few cubes of tofu as well. Thanks for sharing Losune!
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Thanks for your kind comment! I’m glad you liked our recipe 🙂
Very quick and good! I found it thick enough without coconut flour. Added some chopped spinach. Thanks for the recipe!
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Sounds so good Terry! Thanks for your comment 🙂
I will be making this again and again. YUM! The only thing I did differently, is to add chopped carrots. I stirred them into the hot oil to caramelize them a bit then added the onions, etc. There is something magical about onion, garlic, and ginger.
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Hi! Sounds so good 🙂 I’m glad you liked it!
So delicious and super easy to make. I will add this into our meal planning rotation for nights when ya just don’t feel like doin a damn thing, but still want a hot, fresh meal.
Thank you for sharing!
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Hi! That’s a good idea! It is simple to make and also delicious 🙂
Made it without the coconut flour and it was perfect. Made Roti to scoop it with. next time will certainly double the recipe so there are leftovers for my partner and I 🙂
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Hi Kayla! I’m so glad you liked our chickpea curry recipe 🙂
Hi – can you make this in the slow cooker?
Hi! I haven’t tried it myself, sorry! But, I think you have to follow the same steps 🙂
Super tasty, easy to make.
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Hi Cami 🙂 I’m so glad you liked it!
Hello, I just recently discovered your site. I made this curry and loved it.
Easy and filling with lots of roasted veggies on the side. I am not currently
total vegan, just trying to find my way to that path. Thank you so much for
sharing recipes that I will continue to browse.
Welcome Lynn! So glad you liked it 🙂
I made it and it was so easy and delish.
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I’m so glad! Have a nice day 🙂
If I were to add some cauliflower or spinach, when should I add it in?
Hi! Step 1 or step 3 🙂
best new dish ever, whole family -including all three kids -love it and it has turned into a recurring meal without any complaints:-)
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Hi! I’m so glad you all liked it 🙂