Chickpea Curry

Why You’ll Love This Recipe

This chickpea curry is simple to make yet packed with bold Indian‑inspired flavors. It’s naturally vegan and can easily be made gluten‑free, making it ideal for weeknight dinners, meal prepping, or feeding a crowd. The creamy texture and aromatic spices bring comfort and satisfaction in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chickpeas (canned or cooked)

• Onion

• Garlic

• Fresh ginger

• Tomatoes (canned or fresh)

• Coconut milk or coconut cream

• Curry powder

• Garam masala

• Turmeric

• Cumin

• Coriander

• Red chili flakes or fresh chili (optional)

• Vegetable oil

• Salt and pepper

• Fresh cilantro (for garnish)

• Lemon or lime (optional)

Directions

1. Heat vegetable oil in a large pan or pot over medium heat.

2. Add finely chopped onion and sauté until soft and translucent.

3. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.

4. Add curry powder, garam masala, turmeric, cumin, and coriander; toast the spices briefly to deepen their flavor.

5. Pour in chopped tomatoes and simmer until they break down and form a thick sauce.

6. Add the chickpeas and mix well so they’re coated in the spiced tomato base.

7. Pour in coconut milk and stir until the sauce is creamy and well combined.

8. Season with salt, pepper, and chili flakes if using; simmer for 10–15 minutes so the flavors meld.

9. Taste and adjust seasoning as needed.

10. Garnish with fresh cilantro and a squeeze of lemon or lime, then serve hot over rice or with flatbread.

Servings and timing

Serves about 4 people.
Prep time: 10–15 minutes
Cook time: 25–30 minutes
Total time: 40–45 minutes

Storage/Reheating

Store leftover chickpea curry in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium‑low heat until heated through. You can also microwave individual portions, stirring halfway through. If the sauce thickens too much after storing, add a splash of water or coconut milk to loosen it when reheating.

FAQs

Is this chickpea curry vegan?

Yes, this recipe is naturally vegan as long as you use plant‑based ingredients like coconut milk.

Can I use dried chickpeas?

Yes, you can use dried chickpeas if you cook them first; just ensure they’re tender before adding to the curry.

What can I serve with chickpea curry?

Basmati rice, quinoa, naan, roti, or flatbread are great options.

How spicy is this curry?

It’s mild by default. Add red chili flakes or fresh chili if you want more heat.

Can I make this gluten‑free?

Yes, this curry is gluten‑free as long as all your spices and ingredients are gluten‑free.

Can I freeze chickpea curry?

Yes, cool completely and store in freezer‑safe containers for up to 2–3 months.

How can I make it creamier?

Use full‑fat coconut milk or add a dollop of coconut cream for extra richness.

Can I add other vegetables?

Absolutely — spinach, cauliflower, sweet potatoes, or bell peppers work well.

What spices are essential for flavor?

Curry powder and garam masala are key, while turmeric, cumin, and coriander add depth.

Can I make this in a slow cooker?

Yes, sauté the aromatics first if possible, then add everything to the slow cooker and cook on low for 4–6 hours.

Conclusion

This chickpea curry is a flavorful, cozy, and versatile plant‑based meal that’s easy to prepare any night of the week. With its rich sauce and aromatic spices, it’s a dish that’s sure to comfort and satisfy while being simple enough for everyday cooking. Enjoy it with your favorite grains or breads for a complete, nourishing meal.

---