Chickpea curry – a quick and easy dinner that’s packed with flavor! It uses pantry staples that you can have on hand at all times to prep any night of the week.
This is one of those easy dinners I’ve been making for years and I don’t know why I never put it on the website. So today is the day. I love anything with curry flavors like butter chicken or even chicken curry salad, so it’s comfort food in a very nutritious way.
Plus, it’s so easy to make, you can make it almost any night of the week!
Why you will love this recipe
- Pantry staples mean anyone can make it without going to a specialty store. You can have everything in your pantry at all times and prepare it without any planning.
- Plant-based for a nutritious dinner. We are definitely not vegetarians in this house, but eating more plants is always good. And it’s one of those meals you won’t miss the meat, it’s hearty and hearty.
- Control the spices. You can add heat, remove heat, add more spices, etc. A very versatile recipe that you can play with and make your own.
What you will need
- Canned chickpeas
- Olive oil
- Onion
- Garlic
- Ginger
- Coconut milk
- Broth (Vegetable or Chicken)
- Turmeric
- Cumin
- Curry powder
- Salt pepper
- Red pepper flakes
How to make chickpea curry
Be sure to scroll down to the recipe card for full measurements and instructions!
- In a large skillet, heat the oil over medium-high heat. Add the onions and cook for about 5 minutes until tender. Add the garlic and ginger and cook for another 2-3 minutes.
- Add the rest of the ingredients and bring to a boil. Cook for about 10 minutes until the chickpeas begin to soften. Using a potato masher, large fork or the back of a wooden spoon, gently mash the chickpeas. They are not soft enough to create porridge, most will stay whole, it just helps thicken the curry.
- Let the chickpeas cook for about 10 minutes until the sauce is thick and the chickpeas are tender.
- Remove from heat and serve over rice with lots of cilantro.
How to serve chickpea curry
We love this served over jasmine rice, but you can even use cauliflower rice if you want it lower in carbs.
Garnish with plenty of chopped cilantro, a wedge of lime brightens up the flavor. And if you want to do it all, naan bread is a delicious craving to soak up that extra sauce!
I use canned chickpeas that I drain and rinse. You can use dried chickpeas, just soak them overnight.
As written, no it’s not a very spicy dish. It only has 1/2 teaspoon of red pepper flakes, so it’s more full of spice flavor than spicy. If you want heat, you can add a diced jalapeno to the onions when sautéing. Or add cayenne pepper when cooking.
If you have leftovers, you can store them in an airtight container for 4-5 days. Simply reheat it in the microwave, or if you have a lot you can reheat it over medium heat on the stovetop until piping hot.
Yield: 5
Chickpea curry
Chickpea curry – a quick and easy dinner that’s packed with flavor! It uses pantry staples that you can have on hand at all times to prep any night of the week.
Preparation time 5 minutes
Cooking time 30 minutes
Total time 35 minutes
Ingredients
- 2 cans (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 2 inch piece of ginger, chopped
- 5 garlic cloves, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1-2 tbsp curry powder
- 1/2 teaspoon red pepper flakes
- 1 (15 oz) low-sodium vegetable broth (or chicken broth)
- 1 (15 oz) coconut milk
- Salt & Pepper to taste
- 3 cups cooked white rice
- Chopped cilantro for garnish
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the onions and cook for about 5 minutes until tender. Add the garlic and ginger and cook for another 2-3 minutes.
- Stir in the turmeric, cumin and curry powder for about a minute, until they combine and mix with the oil and onions.
- Pour in the chickpeas, chicken broth and coconut milk and bring to a boil. Cook for about 10 minutes until the chickpeas begin to soften. Using a potato masher, large fork or the back of a wooden spoon, gently mash about half of the chickpeas. You don’t want to create a soft batter, just enough to help thicken the sauce.
- Let the chickpeas cook for about 10 minutes until the sauce is thick and the chickpeas are tender.
- Remove from heat and serve over rice with lots of cilantro.
Nutrition information
Yield
5
Portion
1
Amount per serving calories 399Total fat 18gSaturated fat 10gtrans fat 0gUnsaturated fats 7gCholesterol 0mgSodium 267mgCarbohydrates 52gFiber 7gSugar 5gProtein 11g
Nutrition Disclaimer: All information presented on this site is for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a guideline.
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Welcome to Dinners, Mains & Desserts where my love of food meets my busy life. My name is Erin and I am an occasional home cook who enjoys feeding people. On this blog you will find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with my family and friends.
