Curried Chickpeas


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This fragrantly spicy, sweet, and savory chickpea curry recipe is simple to make and needs less than 30 minutes to make! 

Chickpeas and warm spices simmered with tomatoes, coconut milk, and peppers until fragrant and tender. It’s perfect for Meatless Monday and will be a family favorite all year long!

Curried Chickpeas served over a bowl of rice

Why We Love This Veggie Curry Dish

This easy recipe is cooked in only one pot, which means fewer dishes!

Pair Chickpea Curry with Indian naan bread and some basmati rice, and have on the table in less than 30 minutes for a full meal.

Leftovers (if there are any!) are especially flavorful! The flavors have more time to mix together with the chickpeas, giving a bigger kick of flavor!

ingredients to make chickpea curry on a white counter

Ingredients & Variations

CHICKPEAS Chickpeas are also known as garbanzo beans and I used canned to make this extra fast. If you’d like to use dried, soak them and cook them before starting with this recipe.

COCONUT MILK Any type will work, but full-fat coconut milk will give the best flavor and texture. Be sure you’re not using coconut cream which is heavily sweetened.

TOMATOES Canned, crushed tomatoes really add to the overall taste of this dish. Canned whole tomatoes or even tomato sauce will work too!

PEPPERS Bell peppers and jalapenos add some color to this chickpea curry! Use yellow, red, green or orange peppers, whatever you have on hand.

SPICES Curry, garlic, and ginger blend together to create the perfect mixture!

For a full meal, garnish with cilantro and serve over Basmati rice. Warm Naan bread from the oven completes this dish!

chickpea curry ingredients in a skillet

How to Make Chickpea Curry

Chickpea Curry can be made in 3 easy steps!

  1. Saute onion, garlic, ginger, and curry powder.
  2. Add the remaining ingredients (per recipe below) and simmer.
  3. Cook through until the sauce is thickened.

Serve over basmati rice and garnish with cilantro.

Curried Chickpeas in a skillet with a bowl of rice

Tips for Success

  • Drain your chickpeas well and rinse to remove extra sodium.
  • Curry can vary greatly by brand or region and it doesn’t matter which you use in this recipe, just find one you like and use that! Curry powder should have a fairly a strong scent and a bright yellow color.
  • Choose coconut milk that is full-fat for the best flavor since the light variety won’t deliver the buttery texture you’re looking for.
  • Add more jalapenos or a dash of cayenne for a spicy version.
  • Leftovers can be stored for up to 3 days in an airtight container in the fridge. Reheat in the microwave or on the stove.

Chickpeas to Check Out:

Have you made this Chickpea Curry?  Be sure to leave a rating and a comment below!

Curried Chickpeas served over a bowl of rice
4.75 from 4 votes
Review Recipe

Curried Chickpeas

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Holly Nilsson
Course Dinner, Main Course, Side Dish
Cuisine American, Indian
This Curried Chickpeas recipe is an easy, Indian-inspired dish that the whole family will love!

Ingredients

  • 1 tablespoon butter
  • 1 onion sliced
  • 4 cloves garlic minced
  • 2 teaspoons fresh ginger minced
  • 1 1/2 tablespoons yellow curry powder
  • 1 green or red bell pepper sliced
  • 1 jalapeno pepper seeded and minced
  • 15 ounces can coconut milk full fat
  • 14 ounces diced tomatoes
  • 30 ounces chickpeas 2 cans (15 oz each), drained and rinsed
For Serving
  • fresh cilantro roughly chopped for serving
  • 4 cups cooked white rice for serving

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Instructions

  • Cook onion in butter in a large saucepan until it begins to soften, about 3-4 minutes. Add garlic, ginger and curry powder. Cook just until fragrant, about 1 minute.
  • Stir in bell pepper and jalapeño. Continue to cook over medium heat until tender-crisp.
  • Add remaining ingredients and simmer uncovered about 15 minutes or until thickened.
  • Serve over rice with cilantro.

Recipe Notes

Leftovers can be stored in the fridge in an airtight container for up to 3 days. 
Reheat on the stove or in the microwave! 
 

Nutrition Information

Calories: 871, Carbohydrates: 119g, Protein: 27g, Fat: 35g, Saturated Fat: 25g, Cholesterol: 8mg, Sodium: 203mg, Potassium: 1279mg, Fiber: 22g, Sugar: 18g, Vitamin A: 431IU, Vitamin C: 46mg, Calcium: 193mg, Iron: 10mg
Keyword best chickpea curry recipe, chickpea curry, curried chickpeas, how to make chickpea curry, how to make curried chickpeas

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Curried Chickpeas in a skillet with a bowl of rice shown with a title
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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Dear holly
    Can you please tell me what’s in your yellow curry powder. I’m in London. And use a combination of spices. So I’m confused as to what the curry powder should be
    Many thanks

    1. Hi Saskia, yellow curry powder is a premade blend we purchase at the grocery store. But it is a blend of turmeric, chili powder, ground coriander, cumin, ginger and pepper. I am not sure of the quantities of each spice though, sorry!

  2. Lovely just required a little salt and black pepper.. this is a quality web site!!!
    Every recipe I have tried is spot on…
    Oh rather!!!!4 stars