The Easiest Chickpea Curry Recipe

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Are you in the mood for a delicious, hearty curry? Look no further than our easy chickpea curry recipe! Made with protein-rich chickpeas and a variety of aromatic spices, this curry is sure to satisfy your hunger. And best of all, it's easy to make!

round black plate of curry with sliced lime and rice

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Easy Chickpea Curry
What Should I Serve with Chickpea Curry?
Ingredients
Handy Kitchen Tools
How to Make Chickpea Curry
Frequently Asked Questions
More Easy Indian-Inspired Recipes
📖 Recipe

Easy Chickpea Curry

This easy chickpea curry recipe is perfect for any night of the week. It only takes about 30 minutes to make, and it’s packed with flavor. Plus, it is vegan and gluten-free, so everyone can enjoy it!

If you aren't sure about making curry but know that you love what the local takeout offers, then this is an excellent beginner recipe. It takes a lot of the same flavors you are used to but uses simple processes to give you a meal that is flavorful and comforting.

What Should I Serve with Chickpea Curry?

This recipe for chickpea curry is almost a complete meal on its own. You can eat it by itself as a soup or serve it with some steamed rice or naan bread, roti, or any type of bread for a simple meal.

Of course, it isn't uncommon to see an Indian meal with multiple options, so if you want to add to this, you can whip up a variety of things. To stick with a vegetarian theme, I recommend the Indian potato curry or this simple green curry. You could even serve it with some of my spicy red lentil curry with spinach.

Other things to consider are the chutneys and simple salads that go along with curry and classic Indian flavors. Make your own, or hit the local Asian or Indian market and see what is available ready-made to keep on hand for your next curry night.

white bowl of chickpea curry with herbs on top

Ingredients

2 tablespoons vegetable oil
1 medium yellow onion
3 cloves minced garlic
¼ teaspoon crushed red pepper flakes
1 ½ tablespoons curry powder
1 teaspoon ground cumin
1 (15oz) can of crushed tomatoes
1 (15 oz) can of coconut milk
1 (15 oz) can of chickpeas
1 teaspoon salt
½ teaspoon black pepper

Optional garnish

Fresh cilantro
Lime wedges

round black plate of chickpea curry and rice on gray table

Handy Kitchen Tools

How to Make Chickpea Curry

In a large skillet, heat vegetable oil over medium heat. To the hot pan, add the sliced onion, garlic, and crushed red pepper flakes.

white onions being added to cast iron skillet with oil

Stir this together and cook for 3 to 4 minutes until the onions begin to brown. Make sure to stir regularly to prevent burning.

Once the onions have browned nicely, add in the curry powder and ground cumin. Stir this and cook for 1 minute, until toasted and aromatic.

hand holding white bowl above sauteed onionsi n skillet

Now, add the crushed tomatoes and stir the mixture together. Let this simmer for 3 to 5 minutes to combine flavors and heat through well. Stir occasionally to prevent burning or sticking.

white bowl of tomato sauce being poured into skillet with onions

To the tomato mixture, add the coconut milk and drained chickpeas. Stir this together to combine everything, then cook for an additional 8 to 10 minutes until the sauce has thickened nicely.

skillet of curry on hot plate being stirred with blue spoon

Add salt and black pepper to taste, and stir well before serving with rice, fresh cilantro, and lime wedges for squeezing.

close up of chickpea curry white rice and lime slices in black bowl

Frequently Asked Questions

What Kind of Coconut Milk Should I Use?

For this recipe, you’ll want to use canned coconut milk, not the coconut milk beverage. This has full fat and is richer without added sweeteners so gives a more authentic and delicious flavor. Avoid using refrigerated or shelf-stable coconut milk beverages for this recipe.

How Do You Thicken Up a Curry?

If your curry is too thin, there are a few ways to thicken it up. One way is to add more coconut milk. This will make it richer and creamier. Another way is to smash some of the cooked chickpeas. They will not only add texture but also help to thicken the sauce.

A traditional cornstarch slurry works well. I like to make it a 1:1 mixture with 2 tablespoons cornstarch to 2 tablespoons water or coconut milk, then stir into this. You could also do the same with flour or arrowroot powder if that is what you had on hand.

Can I Use Dry Chickpeas Instead of Canned?

This recipe uses canned chickpeas because it saves time. There is no cooking time added to get them ready before adding them to the curry.

If you want to use dry chickpeas instead, you will need to cook them before adding them to the curry, which will add about an hour to the overall cook time. Combine dry chickpeas with water (usually double water to chickpeas), and simmer over medium heat for 1 hour, being careful to make sure it doesn't burn. Then drain and add them to the curry as directed above.

How to Store Homemade Curry

This curry will last in the fridge for up to 4 days when you store it in an airtight container. You can also freeze it if you don't finish it before the four days are up. It will last for up to 3 months in a freezer bag. When you’re ready to eat it, thaw it out in the fridge overnight and reheat it on the stovetop or

If you like Dutch oven recipes, then make sure you check out my Complete Dutch Oven Cookbook on Amazon. It's filled with easy-to-make meals from breakfasts to soups and stews and even a few desserts!

close up image of chickpea curry with cilantro on top

More Easy Indian-Inspired Recipes

Curry is a family favorite dish, but there are many different types of curry and other Indian cuisines that we love. Below are some more of our favorite dishes that go well with this chickpea curry or as stand-alone meals. Make sure that you bookmark the recipes, print out the recipes or pin them to a favorite Pinterest board to make soon!

📖 Recipe

Yield: 4

The Easiest Chickpea Curry Recipe

This delicious and easy chickpea curry recipe is the perfect rich vegan dish that is satisfying and packed with protein and flavor!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

2 tablespoons vegetable oil
1 medium yellow onion, sliced
3 cloves minced garlic
¼ teaspoon crushed red pepper flakes
1 ½ tablespoons curry powder
1 teaspoon ground cumin
1 (15 oz) can of crushed tomatoes
1 (15 oz) can of coconut milk
1 (15 oz) can of chickpeas, drained and rinsed
1 teaspoon salt
½ teaspoon black pepper

Instructions

Over medium heat, add vegetable oil to a large skillet. Add in the sliced onion, minced garlic, and crushed red pepper flakes.
Cook this for 3 to 4 minutes until the onions are golden brown.
To this, add the curry powder and ground cumin, stir together, and cook for 1 minute.
Next, to the skillet, add the crushed tomatoes, stir to combine, and simmer for 3 to 5 minutes.
Add in the coconut milk and then drained chickpeas and stir. Cook for 8 to 10 minutes, stirring occasionally, until the sauce, is thickened.
Taste and season with salt and black pepper.
Serve over rice with fresh chopped cilantro and a lime wedge.

Notes

This can be made with dry chickpeas, simply cook until tender ahead of time. It usually takes around 1 hour to cook dry chickpeas to tender on the stovetop.