Chickpea Curry
Chickpea curry delivers a light and hearty vegetarian dish with complex flavor from simple pantry staple ingredients. This Indian, African, Caribbean-inspired dish is so good you won’t even miss the meat!
I love curry so much, I don’t care how hot it is outside. So, I can’t help but share one of my favorite curry recipes, which is as good or better than the restaurant versions. I took the inspiration for my curry channa and aloo (channa means chickpeas, and aloo means potatoes). This spectacular flavor bomb makes the perfect meatless Monday main dish or Fish Friday side.
Don’t worry about the long list of ingredients because most are staple seasonings often used in home cooking. (I have a spice shortcut for you in the recipe variations.) Besides, the best recipes are those you make over and over without realizing it’s one of your favorites, just like this chickpea curry recipe.
I don’t know how often I’ve prepared it, especially during the cold winter season. Chickpeas and curry are ideal comfort food without the guilt because they’re whole, real food cooked to perfection. Talk about a healthy addition to your recipe card.
Chickpea Curry for an Easy, Flavorful Dish
What we’re going for with this coconut chickpea curry is a vegan main course that satisfies hunger better than meat. Bland is not a good thing in a meal. So, we’re creating complex flavors that meld well together. Coconut milk delivers a rich, creamy texture that softens the highly seasoned, spicy curry so it’s not overpowering.
And while this goodness will taste like you’ve been standing over the stove for hours, it only takes 30 minutes or less (thanks to canned chickpeas). You can tell by the beautiful aroma that you’ve achieved a joyful blend of flavors.
This chickpea curry has an out-of-this-world blend of flavors without the hassle. Even if you’re not vegan or on a special diet, you’ll love adding it to your weekly rotation. This recipe is healthy, tasty, and so easy. What’s not to love?
How to Make Chickpea Curry
- Heat the oil in a large saucepan, and add onions, garlic, thyme, allspice, nutmeg, smoked paprika, curry powder, cumin, and white pepper. Stir occasionally for 2-3 minutes until the onion is translucent. (Photos 1-2)
- Add the potatoes, stir, and sauté for 2-3 more minutes. Add vegetable stock as needed to prevent any burning. (Photos 3)
- Assemble – Next, add the canned chickpeas, cayenne pepper, green onion, coconut milk, vegetable (or chicken) bouillon, and broth. Bring to a boil and let simmer until the sauce thickens; it might take 18-20 minutes. (Photo 4)
- Serve – Toss in the parsley or cilantro (or both), adjust to taste with sea salt and pepper, and adjust stew consistency. Serve warm.
- Optional toppings include fried onions, toasted cashews, and a squeeze of lemon or lime juice.
Recipe Tips and Variations
- The spice list may look long, but you can take a shortcut by replacing the allspice, nutmeg, smoked paprika, cumin, and white pepper with an extra tablespoon or two of Jamaican curry powder.
- Add baby spinach, broccoli, cauliflower florets, chunks of sweet potatoes, bell peppers, or carrots for a healthy one-pot meal. A little of all of the above would be delicious.
- For an even more homemade goodness, soak 1 cup (225g) of dried chickpeas overnight (8-12 hours) in cold water, drain, add fresh water and salt to taste, and simmer for an hour or two until they’re tender. Use as you would canned chickpeas. Yes, a pressure cooker cuts down the time.
- For busy weeknights, make this dish in a slow cooker. Cook for 7 hours on low or 3-4 hours on high. Top with parsley or cilantro right before serving.
Make-Ahead and Storage Instructions
This savory chickpea curry is an excellent make-ahead meal prep. It lasts 3-4 days in the fridge and 3-4 months in the freezer. (The same goes for leftovers.) The next day, this vegan stew tastes even better. Leftovers also make a great addition to a curried chickpea salad the next day.
Thaw frozen chickpea curry in the refrigerator overnight. Heat it back up in a saucepan on the stove or nuke it in the microwave until hot.
What to Serve With Chickpea Curry
Serve this savory curry hot off the stove over a bed of white rice, basmati rice, or quinoa. A side of homemade flatbread is perfect for soaking up every drop of the tasty sauce! A light and crunchy side dish, such as pineapple coleslaw or cucumber and onion salad, also pairs well with this curry. Top off the meal with a refreshing mango lemonade.
More Hearty Chickpea Recipes to Try
By Imma
Watch How to Make It
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This blog post was originally published in July 2018 and has been updated with additional tips, new photos, and a video.
Chickpea Curry
Ingredients
- 1-2 tablespoons (15-30ml) canola oil
- 1 medium onion, diced
- 2 teaspoons (10g) minced garlic
- 2 teaspoons (4g) fresh thyme
- 1 teaspoon (2-3g) ground allspice
- 1 teaspoon (2-3g) ground nutmeg
- 1½ teaspoons (3g) smoked paprika
- 2-3 tablespoons (15-20g) curry powder
- 1 teaspoon (2-3g) ground cumin
- 1 teaspoon (2g) white pepper
- 2 cups (260g) cubed potatoes
- 1½ cups (350ml) or more vegetable broth or chicken broth
- 2 15-ounce cans chickpeas, drained
- ½-1 teaspoon (1-2g) cayenne pepper (optional)
- 2 green onions, chopped
- ½-1 cup (120-240ml) coconut milk
- ½ tablespoon (4-5g) vegetable bouillon or chicken bouillon (optional)
- 1-2 tablespoons (3-8g) parsley or cilantro
- salt to taste
Instructions
- Heat a large saucepan with oil and add onions, garlic, thyme, allspice, nutmeg, smoked paprika, curry powder, cumin, and white pepper. Stir occasionally for 2-3 minutes until the onion is translucent.
- Then add the potatoes, stir, and sauté for 2-3 more minutes. Add broth if necessary to prevent any burning.
- Next, add the chickpeas, cayenne pepper, green onion, coconut milk, vegetable powder, and broth. Bring to a boil and simmer until the sauce thickens (about 18 minutes).
- Toss in some cilantro or parsley, adjust for seasons, and adjust the stew consistency. Serve hot.
Tips & Notes:
- If the sauce is too thick for your taste, add extra broth or water. If it’s too thin, gently simmer it for a few extra minutes until it thickens.
- For the silkiest, smoothest sauce, use full-fat coconut milk. However, you can use low-fat if you’re cutting calories, and it will still be delicious.
- Don’t throw out the aquafaba (bean water)! It’s an excellent egg replacer, oil replacer if you’re reducing the fat in your diet, and you can even make meringue with it.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
This was excellent! I have tried many of your recipes over the years, and they never cease to amaze. Thank you for sharing your talent with us! It is truly appreciated.
Thank you so much for your kind words! It makes me so happy to hear you’ve enjoyed my recipes over the years. Your support truly means the world to me! ❤️
This was delish and easy to make. I added more thyme and cut back on the pepper. Also used sweet potatoes, cauliflower and peas. A dollop of yogurt on top of the stew was perfect.
Thank you for sharing your feedback. Glad it turned out great for you.
Hello,
I see that the recipe calls for two cans of chickpeas. What size cans of chickpeas does this recipe call for? I am excited about trying this recipe! I have tried many of your recipes and get compliments and continued request for me to make again.
Hello,
So happy to hear this. They’re 14-15 ounce size. Hope this works out well for you too.
Happy Cooking !!!
This was so delicious! Perfect for vegan Monday or any other day. Thanks!
Indeed it is. Thank you for trying it out. 🙂
It was simple, everyone at the potluck liked it, and several children loved it. I also look forward to adding veggies like carrots, green peas, and cabbage. A friend also suggested maybe chicken apple sausage, for the non vegetarians. I thought I’d have plenty left, but NOPE!
Glad to hear that it was a big hit! Thanks for letting me now, Jenifer.
Love this recipe! Made it with a th a couple roma taomatoes I needed to used up and added a splash of fresh lemon juice at the end. Look forward to checking out your other recipes!
Hi Bret,
Thanks so much for taking time out to share this with us. So happy to hear this.
Absolutely the best chick pea curry recipe I’ve tried. Thanks
Awesome! Glad it all turned out well for you. Thanks for letting me know.
Am trying this today but without the coconut milk,just can’t wait ,thanks for the recipe
Please do let me know how it turns out for you, Brandy!
About 1 cup
Made this last night. I usually don’t carry curry in my spice cabinet, but I bought it a week ago for the African stew recipe on this blog. (That was delicious, by the way.) Then I got this recipe in my email yesterday and I decided to make it now that I possess all this curry I don’t know what to do with. Excellent.
I used to like curry just fine and then something happened in a dish. I don’t remember the details. The curry was too strong and it turned me off so I haven’t used it in years. These last two recipes I’ve made from your site are making me happy about curry again. Thanks!
Glad you’re now back in a curry kick, Diana. 😉 Thanks for the wonderful words. Stay tune for another curry recipe on the blog. I’m sure you’ll love it, too. Have a great weekend!
If this recipe is meant to be vegetarian, you might want to change the chicken powder bullion to a veggie one.
If you have dried Chick peas how much should I soak to equal 2 cans? I intend to make this on the weekend.
Yes, it’s one cup of dried chickpeas to make enough for two cans. Thanks, Hazel.