Learn how to make the tastiest Curry Chickpeas that have everyone licking the plate. My Indian husband LOVES this quick, easy recipe!
I cannot NOT finish a bowl of these curry chickpeas.
The rich flavor is similar to butter chicken: warm spices and comforting sauce that’s lightened up with creamy coconut milk.
It is the most satisfying bowl of goodness with its silky sauce and layered flavors – and it just happens to be vegan! One of those recipes loved by meat eaters and vegetarians alike.
Why You’ll Love It
This is a quicker chickpea curry recipe than chana masala, which is more traditional to my Indian mother-in-law’s recipe, but is also more labor intensive.
There are so many reasons to make this curry:
- One-pot wonder – a mid-week dream with minimal prep time.
- Canned chickpeas and coconut milk make it quick and breezy with pantry staples on hand.
- It’s got the most incredible creamy sauce and rich butter
chickenchickpeas taste.
Here’s What You Need
This is going to be your new favorite veggie curry recipe from here on out. Here’s what you’ll need:
Ingredients
Gather up these ingredients to make your curried chickpeas; you probably already have a bunch in the pantry, especially if you love curry:
- Oil or ghee
- Onions, garlic and ginger: Fresh and finely chopped (onion) and minced garlic and ginger make the perfect base to this curry sauce.
- Garam masala or curry powder: Adds a blend of complex spices and aromatic heat.
- Paprika
- Ground cumin
- Cayenne pepper
- Diced tomatoes: Fresh or canned.
- Coconut milk: I love to use full fat coconut milk for a rich, weighty sauce base.
- Chickpeas: The hearty, protein-packed base of the curry. Use canned for convenience or cook dried chickpeas for a more from-scratch approach.
Substitutions and Variations
You can swap out a few of the ingredients and add a couple of others to change the base recipe up:
- Oil or ghee: Use vegetable or coconut oil instead of ghee as a dairy-free option.
- Onions: Red onions or shallots can be used instead of yellow onions.
- Garlic and ginger: Fresh garlic and ginger provide the best flavor, but pre-minced or powdered versions can be used in a pinch.
- Paprika: Smoked paprika adds a smoky twist, or you can leave it out if you prefer a milder flavor.
- Cayenne pepper: Substitute with red pepper flakes.
- More veggies: For added depth, add vegetables such as baby spinach, cauliflower florets, sliced carrots, bell peppers, or sweet potatoes in the last 10-15 minutes of simmering.
Tools to Grab
This recipe is a one-pot wonder and is low on mess:
- Large pot: To cook the curry in.
- Sharp knife and cutting board: To prep and chop everything.
- Blender: To blend the curry sauce.
How to Make Curry Chickpeas: An Easy Guide
Make your chickpea curry by following these steps:
Cook the base
Add finely chopped onions to warm oil or ghee and sauté until they become soft and translucent, about 5-7 minutes. Stir in minced garlic and ginger. Cook until fragrant.
Add spices
Mix in the garam masala or curry powder, paprika, ground cumin, cayenne pepper, and 2 teaspoons of salt. Mix well to coat the onions, garlic, and ginger with the spices.
Add tomatoes
Pour in diced tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes break down and the mixture is well combined.
Add coconut milk
Stir in coconut milk. Blend with an immersion blender if desired for a smooth, creamy sauce.
Add chickpeas
Mix in drained chickpeas, ensuring they are well coated with the sauce and simmer for 20-30 minutes. Adjust seasoning.
5 Common Mistakes When Making Curry Chickpeas
These are typical issues faced when making chickpea curry; here’s what not to do:
- Overcooking the onions: Cooking onions too long can cause them to burn, leading to a bitter taste. Aim for a golden, translucent color rather than brown.
- Skipping the spice toasting: Adding tomatoes directly to the pot without briefly toasting the spices first can result in a less vibrant flavor. Toasting spices in the oil with the onions for a minute or two before adding liquid ingredients helps release their essential oils and deepen their flavors.
- Not balancing the seasoning: It’s easy to underseason or overseason the curry. Taste and adjust the seasoning as you cook, gradually adding more salt or spices to achieve the right balance.
- Neglecting the simmer time: Shortening the simmer time can lead to a less developed flavor and a thinner sauce. Allow the curry to simmer for the recommended time to let the flavors meld and the sauce thicken.
Make Ahead and Storage
Chickpea curry can be prepared in advance to save time on busy days. Cook the curry as directed and let it cool to room temperature.
Leftovers:
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To enhance the flavors, consider making it a day or two before serving it.
Freezing:
For longer storage, chickpea curry can be frozen. Allow it to cool completely before transferring it to a freezer-safe container or zip-top bag. It can be frozen for up to 3 months. Label the container with the date for easy tracking.
Reheating:
Thaw frozen curry in the refrigerator overnight. Reheat it on the stovetop over medium heat, stirring occasionally, until heated.
You can also reheat it in the microwave, stirring halfway through to ensure even heating. If the curry is too thick after freezing, add a water or coconut milk splash to reach the desired consistency.
NOTE: To maintain the best quality, avoid storing the curry with rice or other sides. Keep them separate until ready to serve.
How to Serve this Curry Chickpeas recipe
Serve your curry with a side of steamed basmati rice recipe, fresh cilantro, or a fresh salad for a balanced meal. I like to pop a chubby lime wedge on the side to squeeze of fresh lime juice.
Indian drink recipes: This Chai Tea recipe, Chai Coffee recipe, Karak Chai recipe or Mango Lassi are all pretty lush.
Indian Flatbread: butter naan, garlic naan, roti, chapati, aloo naan or paratha are all perfect to go alongside it.
Vegetables:This Indian coconut green beans and Yogurt cucumber salad make a wonderful side to curries.
Desserts: Check out my bank of Indian Dessert Recipes or Indian Sweet Recipes that will inspire a few show-stopping ends.
FAQs About Curry Chickpeas
Just skimming through? You might be after these queries:
Yes, you can use dried chickpeas. Soak them overnight and cook until tender before adding them to the curry. Use about 1 ½ cups of dried chickpeas, yielding approximately 5 cups of cooked chickpeas.
Yes, chickpea curry is vegan, just use oil instead of ghee.
To increase the heat, add more cayenne pepper, or include extra spices like chili powder or fresh chopped chilies. Add gradually, tasting as you go to avoid making it too hot.
If you prefer not to use coconut milk, you can substitute it with almond milk, cashew cream, or regular cream. However, these substitutes will alter the curry’s flavor and creaminess.
Absolutely! Adding bell peppers, spinach, or sweet potatoes can enhance the dish. Add them in the last 10-15 minutes of cooking to ensure they are tender but not overcooked.
To thicken the curry, simmer it longer to reduce the liquid. Alternatively, blend some curry with an immersion blender to create a thicker texture. If needed, add a tablespoon of cornstarch or flour mixed with water.
To balance the flavors, add a bit of sugar or a splash of coconut milk. Adding extra vegetables or a small amount of cooked rice can also help absorb some excess salt.
Other Cozy Indian Vegetarian Recipes
- Creamy Madras Lentils (the ultimate vegetarian comfort food)
- Amma’s special Masoor Dal recipe
- Indian Chickpea Salad
- Malai Kofta
- Saag Paneer + Palak Paneer
And don’t miss all my other Indian Vegetarian Dinner Recipes.
Coconut Curry Chickpeas (Quick, Easy Recipe!)
Video
Ingredients
- ¼ cup oil or ghee
- 2 large onions finely chopped
- 2 tbsp minced garlic
- 2 tbsp minced ginger
- 3 tbsp garam masala or curry powder
- 1 tbsp paprika
- 1 tsp ground cumin
- ¼ tsp cayenne pepper
- 3-4 tsp kosher salt
- 1 ¼ cup diced tomatoes
- 1 14- oz can coconut milk
- 3 14- oz cans chickpeas drained (or 1 1/2 cups dried chickpeas, cooked to yield 5 cups)
Instructions
- Heat the Oil: In a large pot, heat oil or ghee over medium heat.
- Cook the Onions: Add finely chopped onions and cook until they are soft and translucent, about 5-7 minutes.
- Add Garlic and Ginger: Stir in minced garlic and minced ginger. Cook for another 2-3 minutes until fragrant.
- Add Spices: Mix in garam masala or curry powder, paprika, ground cumin, cayenne pepper, and 2 tsp of the salt salt. Stir well to coat the onions, garlic, and ginger with the spices.
- Add Tomatoes: Pour in diced tomatoes. Cook for 5 minutes, stirring occasionally, until the tomatoes have broken down and the mixture is well combined.
- Add Coconut Milk: Pour in coconut milk. Stir to combine everything, then blend with an immersion blender (optional, but makes a beautifully smooth, creamy sauce).
- Add Chickpeas: Add drained chickpeas. Stir well to coat the chickpeas in the sauce.
- Simmer: Reduce the heat to low and let the curry simmer for 20-30 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Adjust Seasoning: Taste the curry and adjust the seasoning if needed, adding more salt or spices to taste. Serve hot over rice or with naan bread.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m excited to try your recipe. When I watched the video, it looked like you added baking soda, but the recipe doesn’t call for it? Thanks
Hi Sil, sometimes I use a pinch of baking soda to speed up the caramelizing of the onions. It’s not a true ingredient in the recipe but you can try it! Just a pinch 🙂
Excellent recipe!! Thanks so much!!
This curry chickpeas recipe is not only delicious but also packed with fiber and protein. A wonderful, healthy addition to my meal plan. Thanks for sharing, Jennifer!
Absolutely agree, it’s gonna be a staple in my house.
Great recipe, simple and flavorful. A new favorite in my house.
I’ve read that adding a pinch of asafetida to the oil before sautéing the onions can give an authentic flavor similar to many Indian dishes. Perhaps it could be a useful addition to your recipe, Jennifer? It’s often used in lentil and chickpea dishes to add depth and aid digestion.
Hi Karen, I tried to keep it really simple as a weeknight meal that doesn’t require a trip to a specific grocery store, but if you have asafetida on hand, by all means give it a try! I love the flavor, but keep in mind that it’s very pungent and a little is all you need.
just made this and it turned out awesome! super easy and tastes great. will be my go to recipe for sure.
This recipe was quick and simple. Will make again, perfect for meal prep.
This curry was delicious and so easy to make. Kids loved it too!
Loved trying out this curry chickpeas recipe, Jennifer! It was a hit at my dinner party. Thanks for sharing.