Chickpeas are one of my favorite pantry staples. Whether I’m making hummus, stew, or curry, I always have some dried or canned chickpeas at home. This curry recipe makes perfect use of these hearty legumes—it’s quick and easy, creamy and velvety, and the perfect dinner for busy weeknights. Plus, this is a great meal-prep option that you can freeze in portions. Finally, you only need a few pantry staples that you probably already have in your kitchen to make this satisfying, high-protein, and high-fiber chickpea curry. And if you love this recipe, I’m sure you will enjoy this easy red lentil dal or this vegan green curry recipe.
How to make chickpea curry
Prepare the ingredients: You only need to drain and rinse the canned chickpea, chop the onion, and mince the garlic. Prepare the tomato sauce: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for a few minutes, stirring occasionally, until the onion becomes translucent. Add the spices (curry powder, cumin chili powder, garam masala) and stir to combine, cooking for 1-2 minutes to allow the spices to toast. Add the crushed tomatoes and stir well to incorporate with the other ingredients. The liquid from the tomatoes will deglaze the pan so all the little browned bits from the onion and garlic will mix with the tomatoes. Then pour the coconut milk and stir again. Add the chickpeas and simmer: Next, add the chickpeas and reduce the heat to low. Cover the saucepan and cook for about 10-15 minutes until the sauce thickens a bit and the chickpeas become softer. Stir occasionally. At the end, season with salt and pepper, taste test, and if needed, adjust any of the seasonings to your preference. Serve and enjoy: The coconut chickpea curry is now ready to serve. It’s great added to basmati rice or served with naan. I also love garnishing with some freshly chopped cilantro and lime wedges. If you try this gluten-free chickpea curry recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
