The Best Chickpea Curry

5 from 1 vote
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My spiced chickpea curry is made with chickpeas, crushed tomatoes, and velvety coconut milk. It’s an easy, one-pot, vegan-friendly dish that you can enjoy any time of the year.

A serving of chickpea curry over rice topped with cilantro and lime

Chickpeas are one of my favorite pantry staples. Whether I’m making hummus, stew, or curry, I always have some dried or canned chickpeas at home. This curry recipe makes perfect use of these hearty legumes—it’s quick and easy, creamy and velvety, and the perfect dinner for busy weeknights. Plus, this is a great meal-prep option that you can freeze in portions. Finally, you only need a few pantry staples that you probably already have in your kitchen to make this satisfying, high-protein, and high-fiber chickpea curry.

Ingredients

Ingredients for chickpea curry
  • Cooked chickpeas: You can use canned or cook them at home.
  • Crushed tomatoes
  • Coconut milk: I often use homemade but canned full-fat coconut milk works just as well.
  • Aromatics: Onion and garlic
  • Oil: For the recipe, coconut oil works great. You can also use vegetable oil.
  • Spices: You need curry powder, cumin, chili powder, garam masala, salt, and black pepper to taste. If you want, you can add ginger or turmeric powder for more flavor.
  • To garnish and serve: I use cilantro and lime juice, as well as naan or rice.

How to make chickpea curry

Prepare the ingredients: You only need to drain and rinse the canned chickpea, chop the onion, and mince the garlic.

Prepare the tomato sauce: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for a few minutes, stirring occasionally, until the onion becomes translucent. Add the spices (curry powder, cumin chili powder, garam masala) and stir to combine, cooking for 1-2 minutes to allow the spices to toast.

Add the crushed tomatoes and stir well to incorporate with the other ingredients. The liquid from the tomatoes will deglaze the pan so all the little browned bits from the onion and garlic will mix with the tomatoes. Then pour the coconut milk and stir again.

Steps for preparing tomato coconut sauce

Add the chickpeas and simmer: Next, add the chickpeas and reduce the heat to low. Cover the saucepan and cook for about 10-15 minutes until the sauce thickens a bit and the chickpeas become softer. Stir occasionally. At the end, season with salt and pepper, taste test, and if needed, adjust any of the seasonings to your preference.

A saucepan with homemade chickpea curry

Serve and enjoy: The coconut chickpea curry is now ready to serve. It’s great added to basmati rice or served with naan. I also love garnishing with some freshly chopped cilantro and lime wedges.

Chickpea curry in a sauce pan and served over rice with a side of naan.

If you try this gluten-free chickpea curry recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

The Best Chickpea Curry

5 from 1 vote
By: Samira
My spiced chickpea curry is made with chickpeas, crushed tomatoes, and velvety coconut milk. It's an easy, one-pot, vegan-friendly dish that you can enjoy any time of the year.
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 6

Ingredients 
 

  • 30 oz cooked chickpeas 4 cups or 2 cans, drained and rinsed
  • 15 oz crushed tomatoes 1 can
  • 13.5 oz coconut milk 1 can
  • 4 oz onion 1 medium/1 cup chopped
  • 4 cloves garlic 1 Tbsp minced
  • 2 Tbsp coconut oil
  • 1.5 Tbsp curry powder
  • 1/2 Tbsp cumin powder
  • 1/2 tsp chili powder
  • 1/2 tsp garam masala
  • 1/2 tsp sea salt or to taste
  • 1/4 tsp black pepper or to taste

To garnish and serve (optional)

  • cilantro
  • lime
  • naan
  • rice

Instructions 

  • Drain and rinse the canned chickpea, chop the onion, and mince the garlic.
  • In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook for about 5 minutes, stirring occasionally, until the onion becomes translucent.
  • Add the curry powder, cumin chili powder, and garam masala. Stir to combine and cook for 1-2 minutes.
  • Add the crushed tomatoes and stir well to incorporate with the other ingredients. Pour the coconut milk and stir again.
  • Add the chickpeas. Reduce the heat to low and cover the saucepan. Cook for about 10-15 minutes until the sauce thickens and the chickpeas become softer. Stir occasionally.
  • Remove from the heat. Season with salt and pepper, taste test, and if needed, adjust any of the seasonings.
    Garnish with cilantro and lime wedges. Serve over rice or with naan.

Notes

To store: Keep any leftovers in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
Course: Main
Cuisine: Indian
Freezer friendly: 2-3 Months
Shelf life: 3-4 Days

Nutrition

Calories: 331kcal, Carbohydrates: 50g, Protein: 14g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Sodium: 306mg, Potassium: 693mg, Fiber: 13g, Sugar: 13g, Vitamin A: 263IU, Vitamin C: 11mg, Calcium: 141mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




1 Comment

  1. Support @ Alphafoodie says:

    5 stars
    Delicious.