Chickpea curry is one of those meals that feels comforting, filling, and healthy all at once. It’s got warm spices, a creamy coconut base, and tender chickpeas that soak up all the flavor.
It’s also a solid choice when you want something plant-based that doesn’t feel like you’re missing out. This version uses pantry staples, doesn’t require fancy techniques, and comes together quickly — perfect for busy nights or low-effort weekend cooking.
Follow our photo step by step guide in this article or watch the video!
Ingredients
For the Curry:
- 2 tablespoons coconut oil or olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon paprika (optional, for a smoky kick)
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon red chili flakes (optional, for heat)
Start with the Aromatics
Heat the oil in a large skillet or pot over medium heat. Add the chopped onion and cook it down for about 5–6 minutes, until it’s soft and starting to brown.
Stir in the garlic and ginger and cook for another minute. This combo builds the foundation of flavor, so let it cook slowly and don’t rush it.
Add the Spices and Let Them Bloom
Sprinkle in the curry powder, cumin, coriander, turmeric, and paprika if you’re using it. Stir everything together and let the spices toast for a minute or two. This wakes them up and helps release all that warm, rich aroma. Your kitchen should smell incredible at this point.
Build the Sauce
Pour in the diced tomatoes and stir to deglaze the pan, scraping up any bits stuck to the bottom. Let the tomatoes simmer for 5 minutes to cook off some of the raw edge.
Then, pour in the coconut milk and mix well. You’ll see the curry come together into a creamy, vibrant base.
Add Chickpeas and Simmer
Stir in the chickpeas along with salt, black pepper, and red chili flakes if you want a little heat. Bring everything to a gentle simmer. Let it cook uncovered for about 15–20 minutes, stirring occasionally. The curry will thicken, and the chickpeas will absorb the flavor of the sauce.
If you want it thicker, mash some of the chickpeas against the side of the pot. If it looks too thick, just splash in a bit of water.
How to Serve It
This curry loves fluffy basmati rice, warm naan, or even a scoop of quinoa. Top it with fresh cilantro, a squeeze of lime, or a spoonful of plain yogurt if you want something cooling on the side. Leftovers hold up well and taste even better the next day.
Why This One Works
The coconut milk gives it body and richness. The mix of spices layers in complexity without being overpowering. And chickpeas? They’re the perfect texture — hearty but still soft enough to soak up all the flavor.
It’s a solid, satisfying curry that doesn’t feel heavy or overdone.
Make It Your Way
You can easily riff on this base. Add spinach or kale in the last few minutes for greens. Stir in diced sweet potatoes or cauliflower if you want more veg. Like it tangy? A splash of lemon or lime juice at the end does wonders.
Final Thoughts
This chickpea curry is bold, comforting, and easy to make with whatever you’ve got in the pantry. It’s proof that simple, plant-based meals can still pack a punch in flavor and comfort. Keep it in your weeknight rotation and thank yourself later.
