If you’re tired, hungry, and staring at your pantry wondering what to cook… this curry recipe with chickpeas is your answer.
Louise and I have been making it on repeat lately. It’s fast, flavorful, and honestly one of the most satisfying meals we know how to throw together with zero fuss.
Similar to our one-pot lentil curry, it is also a 5-star rated fan favorite and one of the most popular recipes on this website 🥰.
It requires no fancy ingredients. No hard-to-find spices. Just a big pot of creamy, comforting curry, done in 30-ish minutes.
This curry recipe is a weeknight winner
✅ Pantry ingredients. Chickpeas, half-and-half, onion, garlic, and a few basic spices.
✅ One pan + 20 minutes. It’s as easy as sauté, simmer, done.
✅ Super customizable. Add spinach, zucchini, peas—whatever’s in your fridge.
✅ Meal prep friendly. Leftovers are even better the next day.
✅ Fiber-rich and plenty of plant-based protein.
What to serve with chickpea curry?
Make it a full meal with any of these:
- How to cook basmati rice – fluffy and perfect every time.
- Easy paratha bread – chewy, flaky, and pan-fried.
- Soft homemade naan – pillowy, airy, and just like your favorite Indian restaurant.
You can mix and match—rice for ease, paratha for dipping, or naan when you want a little extra comfort.
Make it your own
Here are some quick tips we use often:
- Add cauliflower, broccoli, or sweet potatoes for extra veggies.
- Stir in a handful of baby spinach or kale in the last 2 minutes.
- Use light coconut milk for reduced saturated fat.
- Garnish with raita or Greek yogurt for extra protein.
Why we love it (and you will too)
Some nights we just don’t want to think. This curry is our “we’ve got this” meal—reliable, flavorful, and done before we finish a glass of Coke zero.
It also happens to be a hit with guests and makes amazing leftovers. We’ve even packed it into lunchboxes with rice and it holds up beautifully.
If you need one go-to vegetarian dinner in your rotation, make it this one.
Chickpea Curry
