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    Home » Mains

    Chickpea Curry

    Published: Oct 5, 2022 · by Nico

    Jump to Recipe

    This chickpea curry is a creamy and wholesome recipe perfect for weeknight dinners or meal prep for the whole family.

    It's an easy and quick meal that you can make with simple ingredients and some spices in one pot in a little over 30 minutes.

    chickpea curry on white rice with fork
    On this page:
    • Ingredients
    • Instructions
    • Serving suggestions
    • Variations
    • Storage
    • More chickpea recipes
    • More fall and winter recipes
    • Recipe

    Check out our best chickpea recipe collection!

    Curries are some of the best everyday dinners because they are easy to make in one pot, are wholesome, nutritious, and tasty.

    This chickpea curry recipe is similar to our cauliflower curry, lentil curry, and tofu curry, except that the main ingredient is chickpeas or garbanzo beans.

    The recipe is Indian-inspired and starts with a flavor base of onion, garlic, and ginger. We then toast the spices with the flavor base for just a minute. Toasting boosts their flavor.

    The secret to a well-rounded and balanced curry is the spice mix. We use curry powder, turmeric, cumin, coriander, red pepper flakes, and garam masala. If you don't have all of them, we recommend using curry powder and cumin.

    We then add chickpeas, vegetable broth, crushed tomatoes, and coconut milk and let it simmer for 20 to 30 minutes.

    Finally, if you want the creamiest curry, blend some chickpeas with an immersion blender. That's a quick tip that makes all the difference!

    You can eat the curry on basmati rice, with naan bread or flatbread. You can also add in more veggies to make it a veggie-packed wholesome dinner.

    chickpea curry on a plate with rice

    Ingredients

    ingredients with chickpeas and spices

    Chickpeas

    To make a quick chickpea curry use canned chickpeas (also known as garbanzo beans).

    If you have more time, you can soak and cook dry chickpeas. Soaking time is about eight hours. Boiling time varies from 1 to 2 hours.

    You can substitute lentils with chickpeas, but in this case, check out our lentil curry recipe.

    Flavor base

    We gently fry a finely chopped yellow or white onion, grated ginger, and grated garlic in a small amount of extra virgin olive oil to create a tasty flavor base that will add a rich flavor to the curry.

    Spices

    We use curry powder, turmeric, cumin seeds or ground cumin, coriander, red pepper flakes, and garam masala.

    If you don't have all of them, we recommend using at least curry powder and cumin.

    Garam masala is added at the end to enhance the aroma of the curry.

    Crushed tomatoes

    We like to use canned crushed tomatoes. You can also use canned diced tomatoes, whole canned peeled tomatoes, tomato puree, and ripe fresh tomatoes.

    Vegetable broth

    You can add more or less vegetable broth based on your preferences. For example, add more vegetable broth if you like a more soupy and liquid curry.

    On the other hand, if you want a thicker curry, you can reduce the amount of vegetable broth or let the curry simmer for more than 30 minutes.

    Coconut milk

    Coconut milk, best if full-fat, tastes fantastic with spices and chickpeas. It also softens the flavor of the spices and makes the curry velvety and creamy.

    Salt and pepper

    We use sea salt or kosher salt and black pepper.

    Lemon and cilantro

    Garnish your chickpea curry with fresh cilantro and a wedge of lemon to squeeze on top before eating. The lemon juice makes the flavors pop. You can substitute lime juice for lemon.

    You can substitute cilantro with flat-leaf parsley.

    Instructions

    In a large pot or dutch oven, gently fry a finely chopped onion on medium-low heat for 3 minutes.

    Next, add grated garlic and ginger, and fry for one more minute.

    fry onion in oil

    Add in curry powder, cumin, turmeric, ground coriander, and red pepper flakes, and toss them around the pan with the onion.

    Toast the spices for about 1 minute or until you smell their fragrant aroma.

    toasting spices and onion in a dutch oven

    Add drained and rinsed canned chickpeas and toss them in the spices for another minute.

    adding chickpeas to the spices

    Add vegetable broth, canned crushed tomatoes, salt, and black pepper. Stir and simmer uncovered for 20 minutes.

    minced tomatoes and chickpeas

    Add the coconut milk, then blend some chickpeas with an immersion blender to make the curry creamier.

    chickpea curry made creamy with hand mixer

    Simmer for 10 to 15 more minutes until you reach your desired consistency.

    Tip: simmer for longer if you like a thicker and richer curry; simmer less if you prefer a more soupy and mild curry.

    curry is ready to be served

    Finally, add the garam masala, then taste and adjust for salt.

    Serve with naan or on basmati rice. Add a wedge of lemon and some freshly chopped cilantro on top.

    chickpea curry on a plate with rice

    Serving suggestions

    Serve this creamy curry with rice or other types of grains, such as:

    • White rice, brown rice, or couscous as a healthy base layer
    • Piadina or homemade flatbread (naan bread) to sop the sauce leftovers
    • Bombay potatoes or roasted potatoes
    homemade naan bread
    Our homemade flatbread (naan bread)

    Increase your veggie intake and serve with a selection of fresh vegetable dishes:

    • Easy tomato salad or tomato cucumber salad for a refreshing and cleansing side salad
    • Add a dollop of mint yogurt or cucumber tzatziki on top
    • Serve roasted eggplant, tender baked sweet potato, or garlic-roasted broccoli on the side for added greens
    • Cucumber tomato salad
      Cucumber Tomato Salad
    • tzatziki with fresh herbs and a spoon
      Tzatziki
    • roasted eggplant
      Roasted Eggplant
    • Baked broccoli with lemon and garlic
      Roasted Broccoli

    Variations

    Chickpea curry with spinach

    chickpea curry with spinach

    Spinach and curry are meant to be together! You can use fresh or frozen spinach. Add them in 10 minutes before the curry is ready, and enjoy.

    Red lentil curry

    lentil curry with basmati rice and yogurt

    To make this curry even creamier, substitute red lentils for chickpeas. You'll get Indian-inspired red lentil dahl that tastes delicious and has a beautiful creamy texture.

    Check out our red lentil curry recipe.

    Tofu curry

    tofu curry

    If you are looking for a protein-packed meal, you can replace the chickpeas with cubed tofu and make a wholesome and nutritious tofu curry.

    In ours, we also add some cauliflower to boost the veggie content.

    Check out our tofu curry recipe.

    Cauliflower curry

    Cauliflower curry on white rice

    Another delicious variation of this recipe is one with cauliflower florets. To make it, substitute some of the chickpeas with cauliflower florets. Again, it's wholesome, creamy, and delicious!

    Check out our cauliflower curry recipe.

    Sweet potato curry

    curry ready to serve

    Make this Indian-inspired sweet potato curry as a weeknight meatless dinner; it's a tasty one-pot recipe ready in about 30 mins.

    Storage

    You can store chickpea curry in an airtight container in the fridge for up to 3 - 4 days. Then, reheat in your microwave or a pot on the stove, adding a dash of water if it has thickened up. Only reheat once, and not multiple times.

    You can freeze the curry for up to 3 months. However, before doing so, let it cool down completely, transfer it into a freezer-friendly container, then freeze it.

    Thaw in the refrigerator overnight or the microwave with the thawing function.

    More chickpea recipes

    If you like cooking with chickpeas, you will love these wholesome chickpea recipes:

    • One-pot chickpea stew with sweet potato, minced tomatoes, and authentic Mediterranean flavor
    • Chickpea salad with a creamy mustard dressing and fresh veggies
    • Chickpea pasta with eggplant a quick weeknight meal with tender roasted eggplant
    • Easy pasta salad with chickpeas: a wholesome and colorful lunchbox meal
    • Chickpea tuna with homemade mayonnaise and ready in just 15 minutes!
    • Chickpea soup with authentic Italian flavor served with rustic bread
    • Cauliflower curry: endlessly creamy with chickpeas served on white rice
    • Microwave sweet potatoes with chickpea stuffing and topped with guacamole
    • chickpea pasta salad
      Chickpea Pasta Salad
    • Chickpea Stew with naan bread
      Chickpea Stew
    • chickpea salad
      Chickpea Salad
    • chickpea soup with bread
      Chickpea Soup
    • vegan tuna
      Vegan Tuna
    • chickpea pasta
      Chickpea Pasta With Eggplant
    • cauliflower curry with chickpeas
      Cauliflower curry
    • microwave sweet potato
      Microwave Sweet Potato

    More fall and winter recipes

    We love warm and wholesome meals for fall and winter dinners! Try one of these easy and delicious dishes that will help keep you warm during cold weather:

    • Italian bean stew: a rustic and Italian meal typically served with polenta
    • Tuscan bean soup with leafy greens, pinto beans, and fresh Italian herbs
    • Butternut squash soup: a velvety, creamy soup with sweet notes of fresh thyme
    • Mushroom risotto: packed with mushrooms and made with a traditional Italian risotto technique
    • Bean stew in a bowl with fork
      Bean Stew
    • Tuscan soup with spoon and bread
      Tuscan Soup
    • roasted butternut squash soup
      Butternut Squash Soup
    • mushroom risotto
      Mushroom Risotto

    Recipe

    chickpea curry with fork and lemon

    Chickpea Curry

    Author: Nico
    This chickpea curry is a creamy and wholesome recipe perfect for weeknight dinners or meal prep for the whole family.
    It's an easy and quick meal that you can make with simple ingredients and some spices in one pot in a little over 30 minutes.
    Print Recipe Pin Recipe Share Recipe
    5 from 2 votes
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Course
    Cuisine International
    Servings 5 people
    Calories 387 kcal

    Equipment

    • Immersion blender or regular blender (we blend part of the curry to make it extra creamy)

    Ingredients
     
     

    • 1 tablespoons extra virgin olive oil
    • 1 medium onion chopped
    • 2 cloves garlic grated
    • 1 teaspoon ginger grated
    • 2 teaspoons curry powder
    • 1 teaspoon cumin seeds or ground
    • ⅓ teaspoon red pepper flakes
    • 1 teaspoon turmeric powder optional
    • ½ teaspoon ground coriander optional
    • ½ teaspoon black pepper
    • 1 teaspoon salt
    • 3 cans (15 oz each) chickpeas or 4½ cups cooked chickpeas
    • 1 - 2 cups vegetable stock depending on your desired consistency
    • 1 can (15 ounce) crushed tomatoes
    • ½ to 1 can (14 ounce) coconut milk
    • 1 teaspoon garam masala optional

    Serving suggestions

    • 4 wedges lemon
    • 1 handful cilantro or flat-leaf parsley
    • 4 tablespoons yogurt or dairy-free yogurt
    • 2 cups basmati rice
    • 4 homemade flatbread with garlic and oil

    Instructions
     

    • In a large pot or dutch oven, gently fry a finely chopped onion on medium-low heat for 3 minutes.
      Next, add grated garlic and ginger, and fry for one more minute.
      fry onion in oil
    • Add in curry powder, cumin, turmeric, ground coriander, and red pepper flakes, and toss them around the pan with the onion.
      Toast the spices for about 1 minute or until you smell their fragrant aroma.
      toasting spices and onion in a dutch oven
    • Add drained and rinsed canned chickpeas and toss them in the spices for another minute.
      adding chickpeas to the spices
    • Add vegetable broth, canned crushed tomatoes, salt, and black pepper. Stir and simmer uncovered for 20 minutes.
      minced tomatoes and chickpeas
    • Add the coconut milk, then blend some chickpeas with an immersion blender to make the curry creamier.
      chickpea curry made creamy with hand mixer
    • Simmer for 10 to 15 more minutes until you reach your desired consistency.
      curry is ready to be served
    • Finally, add the garam masala, then taste and adjust for salt.
      Serve with naan or on basmati rice. Add a wedge of lemon and some freshly chopped cilantro on top.
      chickpea curry on a plate with rice

    Video Recipe

    Chickpea Curry is a tasty dinner idea

    Notes

    Nutrition information is an estimate for 1 portion of chickpea curry out of 5 portions, without rice.
    Check out the "Variations" chapter above for more curry ideas.

    Nutritional Values

    Nutrition Facts
    Chickpea Curry
    Amount Per Serving
    Calories 387 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 8g50%
    Trans Fat 0g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 3g
    Cholesterol 0mg0%
    Potassium 818mg23%
    Carbohydrates 51g17%
    Dietary Fiber 14g58%
    Sugar 12g13%
    Protein 16g32%
    Vitamin A 372IU7%
    Vitamin B6 0.4mg20%
    Vitamin C 12mg15%
    Vitamin E 2mg13%
    Vitamin K 13µg12%
    Calcium 124mg12%
    Folate 269µg67%
    Iron 7mg39%
    Manganese 2mg100%
    Magnesium 112mg28%
    Zinc 3mg20%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this chickpea curry, you might also like:

    • Best fall recipes including lentil and pasta recipes
      28 Best Fall Recipes | Dinner + Lunch
    • Easy dinners pasta and stuffed veggies
      40 easy dinners
    • Vegetarian lunches
      35 Best Vegetarian Lunch Ideas
    • Plant-based beginner recipes
      30 Plant-based beginner recipes
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    Reader Interactions

    Comments

    1. Heidi Adkins

      February 05, 2023 at 10:32 pm

      5 stars
      This is the BEST homemade curry I have ever made! A BIG winner at my house. Making it again today 😊

      Reply
      • Louise

        February 06, 2023 at 5:22 am

        Hi Heidi!
        I'm super happy you liked the curry, and that your family appreciated it too, YUBEE!
        Thanks so much for taking the time to leave a message 🙂
        Have a wonderful week ahead.
        Kindest,
        Louise

        Reply

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    Nico and Louise founders of the Plant-Based School.

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