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!
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 & 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!
How to Make Chickpea Curry
Chickpea Curry can be made in 3 easy steps!
- Saute onion, garlic, ginger, and curry powder.
- Add the remaining ingredients (per recipe below) and simmer.
- Cook through until the sauce is thickened.
Serve over basmati rice and garnish with cilantro.
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:
- Homemade Falafel Recipe
- Mediterranean Pasta Salad
- Hummus Recipe
- Chickpea Salad
- Easy Orzo Pasta Salad
Have you made this Chickpea Curry? Be sure to leave a rating and a comment below!
Curried Chickpeas
Ingredients
- 1 tablespoon salted butter
- 1 small yellow onion sliced
- 4 cloves garlic minced
- 2 teaspoons minced fresh ginger
- 1 ½ tablespoons yellow curry powder
- 1 red bell pepper sliced, or green bell pepper
- 1 jalapeño seeded and minced
- 15 ounces coconut milk full fat, 1 can
- 15 ounces canned diced tomatoes 1 can
- 30 ounces canned chickpeas 2 x 15 oz cans, drained and rinsed
For Serving
- chopped fresh cilantro for serving
- 4 cups cooked white rice for serving
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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Main Course, Side Dish
Cuisine American, Indian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
More Meatless Mains
- Easy Lentil Shepherd’s Pie – budget-friendly
- Roasted Vegetable Lasagna – a family favorite
- Vegetarian Chili – make-ahead
- Cheesy Bean Burritos – freezer friendly
- Lentil Sloppy Joes – hearty and flavorful
Made your curried chick pea dish today. What a lovely recipe. My husband who is not a curry fan tried a spoon full, and said this is good. Wanted that for supper.
Well that was a surprise. A lovely recipe. I used two red peppers, and increased the ginger to 1 tablespoon.
Will definitely make this again. It was enjoyed by all in the family.
Thank you.
So glad you both enjoyed the recipe Margot!
So delicious! I had to make a few changes, but all the same flavors were used, except coconut. I cooked dried chickpeas in water and chicken stock with onion, cumin, salt, and pepper. I didn’t have any canned tomatoes or basil, but I did have garlic and basil pasta sauce. Switched out some of the fresh items for dried, and replaced coconut milk with regular milk since we don’t like coconut milk.
That sounds delicious, thanks for sharing!
Amazing! use fire roasted tomatoes. Also used chickpeas that I soaked and cooked myself better taste
Beautiful, even non-vegans had seconds; simple but delicious. Thank you.
So glad everyone loved it!
this looks so good – do you have a suggestion on how tomake it using dried chickpeas! I bought some but I’ve never cooked dreid before. This would be so flavorful!
If your chickpeas are dried, you will want to rehydrate them before making this recipe. You can follow the directions here for cooking dry beans. Chickpeas will need about 1 1/2 to 2 hours to cook.
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
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!
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!!!!
Thanks EJ, glad you are enjoying them!