CHICKPEA CURRY

Chickpea curry proves plant-based meals can be quick, satisfying, and full of flavor. This recipe combines aromatic Indian spices with creamy coconut milk and protein-packed chickpeas.

I avoided Indian cooking for years because the spice lists intimidated me. One evening, I decided to stop overthinking it and just cook. As curry powder and cumin hit the hot oil, my tiny apartment filled with warm, earthy aromas. The golden sauce came together faster than I expected. When I took my first bite, I couldn’t believe something so flavorful came from pantry staples and took less than 30 minutes. The creamy coconut milk balanced the spices perfectly, and those tender chickpeas provided satisfying texture and protein. Now this curry appears on my table weekly. It tastes even better the next day, making it perfect for meal prep.

What Goes Into Chickpea Curry

Full-fat coconut milk creates the richest, creamiest sauce. Light coconut milk works but produces a thinner curry.

For the Curry:

• 2 tablespoons coconut oil or olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika (optional)
• 1 can (14 oz) coconut milk, full-fat
• 1 can (14 oz) diced tomatoes
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon red chili flakes (optional)

For Garnish and Serving:

• Fresh cilantro, chopped
• Lemon wedges
• Steamed rice or warm naan bread

Making This Chickpea Curry

Have everything chopped and measured before you start. Once the cooking begins, it moves quickly.

Step 1: Heat oil in a large skillet over medium heat. Add the finely chopped onion and cook for 5 minutes, stirring occasionally. The onion should turn translucent and develop golden edges. This builds the flavor foundation.

Step 2: Add the minced garlic and grated ginger. Stir constantly for 60 seconds until very fragrant. Watch carefully because garlic burns quickly and turns bitter.

Step 3: Add curry powder, cumin, coriander, turmeric, and paprika if using. Stir the spices into the onion mixture and let them toast for 90 seconds to 2 minutes. The spices will darken slightly and smell more intense. This toasting removes any raw spice taste and deepens the flavors significantly.

Step 4: Pour in the diced tomatoes with their juice. Stir and cook for 3-4 minutes, breaking up the tomato pieces with your spoon. The mixture will thicken and you’ll see oil starting to separate from the tomatoes, which signals it’s ready for the next step.

Step 5: Pour in the coconut milk and stir well. Bring the mixture to a gentle simmer. The sauce will look thin initially but will reduce and thicken as it cooks.

Step 6: Add the drained and rinsed chickpeas. Stir them into the sauce until completely coated. If you want a thicker curry, use the back of your spoon to lightly mash about a quarter of the chickpeas against the side of the skillet. They’ll break down and naturally thicken the sauce.

Step 7: Cover the skillet and reduce heat to low. Simmer for 10 minutes, stirring once or twice. The chickpeas will absorb the flavors and the sauce will reduce to a rich, coating consistency.

Step 8: Remove the lid and taste. Add salt, pepper, or chili flakes as needed. If the curry tastes flat, a squeeze of fresh lemon juice brightens everything instantly. If it’s too thick, add a splash of water or vegetable broth.

Step 9: Serve hot over steamed basmati rice or with warm naan bread. Garnish generously with chopped fresh cilantro and provide lemon wedges on the side for squeezing.

Sides That Complement Chickpea Curry

These sides balance the rich, spiced curry with different textures and temperatures.

Steamed Basmati Rice: Light, fluffy basmati rice with its nutty aroma is the classic pairing. It soaks up the curry sauce perfectly without competing with the flavors.

Warm Naan Bread: Soft, pillowy naan is ideal for scooping up every drop of curry. The slightly charred, buttery bread adds textural contrast and makes the meal feel complete.

Cauliflower Rice: For a lighter, lower-carb option, cauliflower rice works well. It provides a base for the curry without the heaviness of grain-based rice.

Roasted Vegetables: Roasted Brussels sprouts, carrots, or bell peppers add color and a slightly crispy element that contrasts nicely with the creamy curry.

Cucumber Raita: This cooling yogurt-based condiment provides refreshing contrast to the warm spices. The tangy, creamy raita balances heat and adds traditional Indian authenticity.

Flavorful Chickpea Dishes and Soups to Enjoy Together

This chickpea curry offers bold, warming spices that pair beautifully with complementary dishes. Create a chickpea-themed menu by serving alongside the Mediterranean Chickpea Soup for brighter, lighter flavors, or pair with the rich, creamy Amazing Marry Me Chickpeas to explore Italian versus Indian preparations of this versatile legume.

Balance the curry’s heat with milder soups like the comforting Potato Kale Soup, or add variety to meal prep by alternating with the protein-rich Creamy Chicken Enchilada Soup throughout the week for satisfying, internationally-inspired dinners that keep taste buds excited.

Storing Chickpea Curry

Store this curry in airtight containers in the refrigerator for up to 4 days. The flavors improve overnight as the chickpeas continue absorbing the aromatic sauce.

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of coconut milk or water if it thickened too much. Microwave reheating works for individual portions, just heat for 2-3 minutes, stirring halfway through.

This curry freezes beautifully for up to 3 months. Cool completely, then transfer to freezer-safe containers, leaving space at the top for expansion. Label with the date. Thaw overnight in the refrigerator before reheating. I often double the recipe specifically to freeze half for future easy meals.

Chickpea Curry Questions

Print