Chickpea Curry – a quick and easy dinner full of flavor! It uses pantry staples that you can have on hand at all times to prepare any night of the week.
This is one of those easy dinners I’ve been making for years and don’t know why I’ve never put it on the website. So today is the day. I love anything curried like butter chicken or even curry chicken salad, so this is total comfort food in a very nutritious way.
Plus, it’s so easy to make, you can make it almost any night of the week!
Why you will love this recipe
- The basic pantry ingredients mean anyone can make this without running to a specialty store. You can always have everything in your pantry and prepare without planning.
- Plant-based for a nutritious dinner. We’re definitely not vegetarians in this establishment, but eating more plants is always good. And this is one of those meals where you won’t miss the meat, it’s hearty and filling.
- Check the spices. You can add heat, take heat away, add more spices, etc. A very versatile recipe to play with and create your own recipe.
what you will 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 down to the recipe card for measurements and full instructions!
- In a large pan, heat oil over medium heat. Add onions and cook until nice and soft, about 5 minutes. Add the garlic and ginger and fry for another 2-3 minutes.
- Add the remaining ingredients and bring to a simmer. Cook for about 10 minutes until the chickpeas are soft. Using a potato masher, large fork, or the back of a wooden spoon, gently mash the chickpeas. They’re not soft enough to mash, most are left whole, this only helps thicken the curry.
- Let the chickpeas cook for another 10 minutes, until the sauce is thick and the chickpeas are soft.
- Remove from the heat and serve over rice with plenty of cilantro.
How to serve chickpea curry
We like to serve it over jasmine rice, but you can even use cauliflower rice if you want fewer carbs.
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 wish to soak up some of that extra sauce!
I use canned chickpeas, which 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 red pepper flakes, so it’s full of flavor from the spices that are hot. If you want heat, you can add a diced jalapeno to the onions while frying. Or add cayenne pepper when cooking.
If you have leftovers, you can store them in an airtight container for 4-5 days. Simply reheat in the microwave or, if you have a lot, on the stovetop on medium-high until warmed through.
Yield: 5
chickpea curry
Chickpea Curry – a quick and easy dinner full of flavor! It uses pantry staples that you can have on hand at all times to prepare any night of the week.
preparation time 5 minutes
cooking time 30 minutes
total time 35 minutes
Ingredients
- 2 (15 oz) canned chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 2 inch piece ginger, chopped
- 5 garlic cloves, chopped
- 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 coriander for garnish
instructions
- In a large pan, heat oil over medium heat. Add onions and cook until nice and soft, about 5 minutes. Add the garlic and ginger and fry for another 2-3 minutes.
- Mix in the turmeric, cumin, and curry powder until combined and blended with the oil and onions, about a minute.
- Pour in the chickpeas, chicken broth and coconut milk and bring to a simmer. Cook for about 10 minutes until the chickpeas are soft. Using a potato masher, large fork, or the back of a wooden spoon, gently mash about half the chickpeas. You don’t want to create a mushy paste, just enough to thicken the sauce.
- Let the chickpeas cook for another 10 minutes, until the sauce is thick and the chickpeas are soft.
- Remove from the heat and serve over rice with plenty of cilantro.
Nutritional Information
yield
5
serving size
1
amount per serving calories 399total fat 18gSaturated Fatty Acids 10gtrans fat 0gunsaturated fat 7gcholesterol 0 mgsodium 267mgcarbohydrates 52gfiber 7gSugar 5gprotein 11g
Nutritional Disclaimer: All information on this website is for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should be used as a general guide only.
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Welcome to Dinners, Dishes & Desserts, where my love of food meets my busy life. My name is Erin and I’m a casual cook who loves to feed people. This blog has hundreds of quick and easy recipes, mostly made from scratch. I spend my days in the kitchen creating new recipes to share with family and friends.
