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Chickpea Curry – a quick and easy dinner that is loaded with flavor! It uses pantry staple ingredients you can have on hand at all time to make any night of the week.
This is one of those easy dinners that I have been making for years and don’t know why I never put it on the website. So today is the day. I love anything with curry flavors like Butter Chicken or even Curry Chicken Salad, so this is total comfort food in a very nutritious way.
Plus it is so easy to make, you can make it almost any night of the week!
Why You’ll Love This Recipe
- Pantry staple ingredients mean anyone can make this without running to a speciality store. You can have everything in your pantry at all times, and make without any planning.
- Plant Based for a nutritious dinner. We are definitely not vegetarian in this house, but eating more plants is always good. And this is one of those meals you won’t miss the meat, it is hearty and filling.
- Control the spices. You can add heat, take away heat, add more spices etc. A very versatile recipe that you can play with and make your own.
What You’ll Need
- Canned Chickpeas
- Olive Oil
- Onion
- Garlic
- Ginger
- Coconut Milk
- Broth (Vegetable or Chicken)
- Turmeric
- Cumin
- Curry Powder
- Salt & Pepper
- Red Pepper Flakes
How To Make Chickpea Curry
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- In a large skillet heat oil over medium high heat. Add onions and cook for about 5 minutes until they are nice and soft. Add in garlic and ginger and cook for another 2-3 minutes.
- Add in the remaining ingredients and bring to a simmer. Cook for about 10 minutes until the chickpeas start to soften. Using a potato masher, a large fork or back of a wooden spoon gently crush the chickpeas. They aren’t soft enough you are creating mush, most will remain whole, this just help thicken the curry.
- Let the chickpeas cook for about another 10 minutes until the sauce is thick and the chickpeas are soft.
- Remove the the heat and serve over rice with plenty of cilantro.
How To Serve Chickpea Curry
We like this served over Jasmine Rice, but you could even use cauliflower rice if you wanted to keep it lower carb.
Top with plenty of chopped cilantro, a lime wedge brightens the flavor. And if you want to go all out Naan Bread is a delicious want to soak up some of that extra sauce!
I use canned chickpeas that I drain and rinse. You can use dried chickpeas, just soak them overnight.
As written, no it is not a very spicy dish. It only has 1/2 teaspoon of red pepper flakes, so it is more full of flavor from the spices that hot spicy. If you want heat, you can add a diced jalapeno to the onions when you saute. Or add cayenne pepper when cooking.
If you have leftovers, you can store in an airtight container for 4-5 days. Just reheat in the microwave, or if you have a lot, you can reheat over medium on the stovetop until it is warmed through.
More Easy Dinner Recipes
- Stuffed Pepper Casserole
- Cashew Chicken
- Fiesta Crockpot Chicken
- Chick Fil A Grilled Nuggets
- Instant Pot Chicken Fajitas
- French Onion Pork Chops
- Meximelt
- Chicken Pot Pie Soup
Chickpea Curry
Ingredients
- 2 15 oz cans chickpeas, drained and rinsed
- 2 Tablespoons olive oil
- 1 cup finely chopped onion
- 2 inch piece ginger, chopped
- 5 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1-2 Tablespoons curry powder
- 1/2 teaspoon red pepper flakes
- 1 15 oz can low sodium vegetable broth (or chicken broth)
- 1 15 oz can coconut milk
- Salt & Pepper to taste
- 3 cups cooked white rice
- Chopped Cilantro for garnish
Instructions
- In a large skillet heat oil over medium high heat. Add onions and cook for about 5 minutes until they are nice and soft. Add in garlic and ginger and cook for another 2-3 minutes.
- Mix in the turmeric, cumin, and curry powder for about a minute, until it combines and mixes with the oil and onions.
- Pour in the chickpeas, chicken broth and coconut milk and bring to a simmer. Cook for about 10 minutes until the chickpeas start to soften. Using a potato masher, a large fork or back of a wooden spoon gently crush the about half of the chickpeas. You don't want to create a mushy paste, just enough to help thicken the sauce.
- Let the chickpeas cook for about another 10 minutes until the sauce is thick and the chickpeas are soft.
- Remove the the heat and serve over rice with plenty of cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Both the meat eaters and vegetarians in our house loved this. Quick and easy too
This is such a great and comforting meal!! I will definitely make this again and again! Thanks!
Wow this chickpea curry looks absolutely amazing! I can’t wait to try it for dinner!
I love chickpeas so much! I will try this version next time!
My family really enjoyed this recipe. I added some Russet potato cubes to make it more substantial. It was great!