Save the ingredients for this easy warming chickpea curry on hand (not difficult since most of them – canned tomatoes, chickpeas, coconut milk and spices – are pantry staples) and you’re never more than 30 minutes away from a nutritious, super satisfying veggie meal.
“Curry” is a collective term for a savory dish made with vegetables and some type of protein, simmered in a rich, flavorful sauce.
This particular tomato chickpea curry is Indian inspired; It uses dry spices like curry powder and garam masala to build up its royal warm flavor, as well as flavors like garlic and ginger.
(Thai curries, on the other hand, use chilli pastes for their spiciness; see coconut curry and green curry for examples).
Creamy chickpea curry isn’t too spicy — coconut milk makes the sauce silky and balances the heat — so if you want a spicy iteration, you can add a pinch or two of cayenne pepper.
Serve it with rice (try Turmeric Rice or Instant Pot Brown Rice) or soak it up with fluffy homemade naan.
How to make chickpea curry
When preparing an Indian dish for the first time, there are two essential spice mixes to take with you: curry powder and garam masala.
The small upfront investment is well worth it.
Once you have these two in your pantry, it opens up a whole world of wonderful Indian-inspired recipes like potato curry, chicken tikka masala, and paneer tikka masala.
The ingredients
- Chickpeas. High in fiber, protein and vitamins, chickpeas are a nutritious addition to a vegetarian dish like this. They add texture to the curry and have a mild nutty flavor.
- Onion. It helps build a deep flavor right from the start.
- Spices. Garam masala and curry powder are key flavor components in this recipe. Both contribute to the richness and depth of flavor. I also used a dash of cayenne pepper to give the curry a bit of spiciness.
- Bay leaf. Cuts through the richness of the sauce and adds a slightly lemony and peppery flavor.
- Garlic + ginger. Essential flavor enhancers in a curry recipe like this.
- crushed tomatoes. A key component in the curry’s rich coconut tomato sauce. The crushed tomatoes add liquid and flavor.
- coconut milk. Full-fat coconut milk is the order of the day here. It adds better flavor and helps create a rich sauce.
- Frozen peas. Using frozen peas is my favorite, easy way to incorporate more veggies. You don’t need to thaw them first.
- lime juice. Adds a touch of acidity and wakes up all other flavors.
The directions
- Fry the onion in oil with salt and pepper.
- Add bay leaf, spices, garlic and ginger.
- Stir in tomatoes.
- Pour in the chickpeas and coconut milk.
- Bring the mixture to a boil, then simmer for 10 minutes. Stir occasionally.
- Add the peas.
- Remove the bay leaf. Serve as desired, garnished with fresh coriander. DIG IN!
storage tips
- To store. Store curry in an airtight container in the refrigerator for up to 5 days.
- To warm up. Gently reheat leftovers in a saucepan on the stovetop over medium-low heat or in the microwave.
- Freeze. You can freeze chickpea curry. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Meal prep tip
Chop the onion, garlic and ginger up to 1 day in advance. Store each ingredient separately in the refrigerator.
What to serve with chickpea curry
- casserole. My favorite tool for making curries like this.
- wooden spoon. Perfect for stirring and scraping the bottom of the pot.
- measuring spoon. You’ll love these double-sided magnetic measuring spoons.
This easy chickpea curry will have you feeling like a pantry wizard.
It’s amazing the magic you can create with simple spices and a little help from canned tomatoes, coconut milk, and chickpeas.
frequently asked Questions
Yes, this recipe is vegan as written.
You should drain and rinse canned chickpeas before using them in this recipe. Rinsing them first will remove excess sodium and starch.
With tons of plant-based protein and fiber from chickpeas, nutritious veggies and beneficial spices, this chickpea curry is a healthy meal.
- 2 tablespoon rapeseed oil grapeseed oil or coconut oil
- 1 large yellow onion rolled
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 Bay leaf
- 2 teaspoon garam masala or an additional 1 to 2 teaspoons of curry powder
- 2 teaspoon curry powder
- 1/4 teaspoon cayenne pepper if you are sensitive to spices, reduce to 1/8 teaspoon
- 3 cloves Garlic chopped
- 1 tablespoon chopped fresh ginger of about a 1-inch piece of ginger
- 1 (14.5 ounces) can of mashed tomatoes
- 2 (15-ounce) canned reduced-sodium chickpeas, rinsed and drained
- 1 (13.5 ounces) can of coconut milk Use regularly, not lite
- 10 ounces frozen peas no thawing required, optional
- 1 tablespoon freshly squeezed lime juice or lemon juice
- Prepared brown rice for serving (see Instant Pot Brown Rice)
- Chopped fresh coriander To serve
- Homemade Naan heated; optional for serving
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In a large, deep saucepan, such as a Dutch oven, heat the oil over medium-low. Once hot, add the onion, salt and pepper. Cook, stirring occasionally, until onions are soft and browned, about 10 to 15 minutes. Adjust heat as needed to brown but not burn the onions.
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Stir in bay leaf, garam masala, curry powder, cayenne pepper, garlic and ginger. Cook, stirring constantly, until spices are ultra fragrant, about 30 seconds to 1 minute.
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Pour in the tomatoes and stir, scraping off any pieces that are stuck to the bottom of the pot.
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Add chickpeas and coconut milk.
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Stir, bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally and scraping the bottom of the pan with a wooden spoon to keep the curry from sticking.
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Add the peas and heat while stirring.
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Taste and season to taste (I’ll add a pinch or two of salt). Fish out the bay leaf and discard it. Serve hot over prepared rice with a large handful of chopped fresh coriander and warm naan.
- TO STORE: Store curry in an airtight container in the refrigerator for up to 5 days.
- TO WARM UP: Gently reheat leftovers in a saucepan on the stovetop over medium-low heat or in the microwave.
- FREEZE: You can freeze chickpea curry. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Portion: 1 (of 4)Calories: 540kcalCarbohydrates: 55GProtein: 18GFat: 31GSaturated Fatty Acids: 19GPolyunsaturated fat: 4GMonounsaturated fatty acids: 6GTrans fats: 0.03GPotassium: 1075mgFiber: 15GSugar: 15GVitamin A: 859ieVitamin C: 44mgCalcium: 139mgIron: 9mg
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