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curry chickpeas with rice and naan
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5 from 8 votes

Coconut Curry Chickpeas (Quick, Easy Recipe!)

Learn how to make the tastiest Curry Chickpeas that'll have everyone licking the plate. My Indian husband LOVES this quick, easy recipe!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Indian
Keyword: Curry Chickpeas
Servings: 8
Author: Jennifer Pallian BSc, RD

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)
US Customary - Metric

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.

Video

Notes

Salt quantity: The final amount of salt will depend on how much salt was in your canned chickpeas and tomatoes as well as how much liquid evaporated from your sauce. I used the full 4 tsp kosher salt but used fresh tomato (so no salt there!). If the sauce tastes sweet, it probably needs a bit more

Nutrition

Calories: 316kcal | Carbohydrates: 26g | Protein: 8g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 892mg | Potassium: 468mg | Fiber: 7g | Sugar: 7g | Vitamin A: 522IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 3mg