Chickpea Curry Recipe – There’s something deeply comforting about a warm bowl of curry, especially when it’s filled with tender chickpeas simmered in a fragrant blend of spices, tomatoes, and coconut milk. The Chickpea Curry Recipe is a wholesome, plant-based dish that combines bold Indian flavors with nourishing ingredients, making it perfect for both weeknight dinners and special occasions.
Recipe Overview
Prep Time: 15 minutes
Active Cooking Time: 30 minutes
Resting Time: 5 minutes
Total Time: 50 minutes
Cuisine: Indian / Asian Fusion
Course: Main Course / Dinner
Servings: 4 servings
Calories: Approximately 320 kcal per serving
Ingredients
For the Curry Base:
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Olive oil or coconut oil – 2 tablespoons
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Onion – 1 large, finely chopped
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Garlic – 3 cloves, minced
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Ginger – 1 tablespoon, freshly grated
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Green chili (optional) – 1, finely chopped
For the Sauce:
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Diced tomatoes – 1 can (400 g / 14 oz) or 3 fresh tomatoes, chopped
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Tomato paste – 1 tablespoon
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Coconut milk – 1 cup (optional: use water or broth for a lighter version)
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Cooked or canned chickpeas – 2 cups (about 1 can, drained and rinsed)
Spices:
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Cumin seeds – 1 teaspoon
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Ground coriander – 1 teaspoon
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Ground turmeric – ½ teaspoon
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Garam masala – 1 teaspoon
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Red chili powder or paprika – ½ teaspoon
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Salt – ¾ teaspoon (adjust to taste)
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Freshly ground black pepper – ¼ teaspoon
Equipment Needed
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Large skillet or sauté pan
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Wooden spoon or spatula
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Sharp knife and cutting board
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Can opener (if using canned chickpeas)
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Blender (optional, for creamier texture)
Nutrition Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 38 g |
| Protein | 11 g |
| Fat | 12 g |
| Saturated Fat | 5 g |
| Cholesterol | 0 mg |
| Sodium | 420 mg |
| Fiber | 9 g |
| Sugar | 6 g |
Instructions
Step 1: Prepare the Aromatic Base
Heat oil in a large skillet or pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
Add finely chopped onion and sauté for about 5 minutes, until golden brown and slightly caramelized. This step builds a deep flavor foundation for your curry.
Next, add garlic, ginger, and green chili (if using). Stir for 30 seconds until fragrant — be careful not to burn them.
Step 2: Add the Spices
Reduce the heat slightly, then stir in ground turmeric, coriander, garam masala, and chili powder. Cook the spices for about 30 seconds to release their aromas.
If the pan feels too dry, add a splash of water to prevent burning.
Step 3: Build the Curry Sauce
Add chopped tomatoes and tomato paste. Stir well to combine and let the mixture cook for 5–7 minutes until the tomatoes break down and the sauce thickens slightly.
You can mash the tomatoes gently with a spoon or blend the mixture for a smoother consistency.
Step 4: Add the Chickpeas
Once the sauce is ready, add the chickpeas and stir to coat them evenly with the spices and tomato mixture.
Pour in coconut milk (or water/broth if you prefer a lighter curry). Stir well and bring the curry to a gentle simmer.
Step 5: Simmer and Adjust Seasoning
Reduce heat to low, cover the pan, and simmer for about 15–20 minutes, stirring occasionally. This allows the chickpeas to absorb all the beautiful flavors.
Taste and adjust salt, spice level, or acidity — add a squeeze of lemon juice for extra brightness if desired.
Step 6: Rest and Serve
Turn off the heat and let the curry rest for 5 minutes before serving. This helps the flavors meld together.
Serve warm, garnished with chopped cilantro and a side of steamed basmati rice, naan bread, or roti.
Serving Suggestions
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With Rice: Basmati or jasmine rice balances the spice beautifully.
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With Bread: Soft naan, roti, or paratha make the perfect scooping companion.
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As a Bowl: Serve with quinoa, avocado, and greens for a wholesome vegan bowl.
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Toppings: Add yogurt or coconut cream swirl for richness.
Conclusion
This Chickpea Curry Recipe is more than just a dish — it’s a celebration of comfort, culture, and flavor. Each bite delivers the warmth of Indian spices, the richness of coconut, and the heartiness of chickpeas. It’s a meal that feels both nourishing and indulgent, making it a favorite for vegans, vegetarians, and curry lovers alike.
