Chickpea Curry

This Chickpea Curry Recipe is full of flavor! All you need is 45 minutes and one pot to make this easy chickpea curry! This recipe is vegan, gluten free and vegetarian. Serve over rice with a side of garlic naan bread!

Love Curry as much as I do? Then give my Vegetable Curry or Curry Chicken Salad a try!

Large bowl of Vegetarian Chickpea Curry with white rice and garlic naan

Chickpea Curry

Chana Curry is one of my favorite dishes to make. It is full of flavor, can be made in one pan and is super versatile. I make this curry with whatever vegetables / grains I have on hand. Some days I add in cauliflower or zucchini and other days I add in lentils or quinoa in place of the chickpeas. The beauty of this recipe is you can use what you have!

This chickpea curry is loaded with pantry staples like coconut milk, canned chickpeas and curry powder. The coconut milk gives this dish a bit of sweetness and the curry powder brings a little heat. This chickpea curry recipe is by no means overly spicy. If you want to add a bit more heat add a drizzle of Sriracha sauce or crushed red pepper flakes before serving. To tamp down the heat omit the jalapeno from the recipe.

Please don’t be intimidated by the amount of ingredients / spices in this dish. They add so much flavor! I have included substitutions for all the spices so you can use what you have on hand!

What makes this Chickpea Curry so good:

  • It’s loaded with flavor: This vegan chickpea curry has over 8 different spices in it!
  • Toasting spices: I toast the spices in oil before adding in the sauce. This is also known as blooming the spices. This brings out the flavors in the spices and gives the dish a deeper more aromatic flavor!
  • Caramelizing the onion: I cook the diced onion until it is a deep golden brown color and perfectly soft.
  • Cook down the tomatoes: We simmer the diced tomatoes for a whopping 15 minutes or until it becomes a thick paste. This thickens up the curry and gives the dish a subtle sweetness.

Ingredients

  • Oil: Use your favorite cooking oil. Olive oil, vegetable oil or coconut oil would all work.
  • Cloves: I love using whole cloves in this recipe. If you do not have whole cloves you can substitute 3/4 teaspoon ground cloves.
  • Cinnamon Stick: You can also use 1/2 tsp ground cinnamon.
  • Green Cardamom: Has a great citrusy flavor and adds a bunch of flavor to this curry. I get my green cardamom at my local farmers market. You can also find it in the International isle of the grocery store or online! If you do not have green cardamom you can substitute 1/2 teaspoon of ground all spice.
  • Dried Spices: Ground turmeric, bay leaves, garam masala, cumin and curry powder are used.
  • Jalapeno: Is added for some heat. You can omit if you would like the curry more mild.
  • Aromatics: Diced onion, garlic and fresh ginger are added.
  • Tomatoes: Are added to give the chickpea coconut curry a subtle sweetness and acidity.
  • Coconut Milk: Always make sure to give your can of coconut milk a good shake before opening!

shot of chickpea curry in a large skillet topped with fresh cilantro

How to make Chickpea Curry

  • Toast the spices: Add oil to a large saute pan and heat over medium high heat. Add in cloves, bay leaf, cinnamon stick and green cardamom. Heat 1-2 minutes or until fragrant. Keep an eye on them so they do not burn.

blooming spices in large pan with oil

  • Caramelize the onion: Add onion and salt and cook over medium heat until golden brown and caramelized, about 5-6 minutes. Add ginger, garlic and jalapeno and saute for one minute.

browning onion in a large skillet

  • Cook down tomatoes: Next add in turmeric, cumin, garam masala, curry powder and diced tomato. Cook tomatoes down to a thick paste over medium heat, about 15 minutes.

adding spices and fire roasted tomatoes to skillet

  • Simmer: Add water, coconut milk, chick peas. Bring to a boil then simmer for 5 minutes.

simmering curry in skillet

  • Serve: Take off of the heat and add in the fresh cilantro. Serve immediately with lime wedges if desired.

overhead shot of chickpea curry after it has finished cooking

Variations

  • Add protein: If you are not worried about keeping this vegetarian feel free to add shredded chicken or shrimp to the curry.
  • Add other vegetables: I love adding potatoes, spinach, cauliflower and kale in addition to the chickpeas to bump up the nutrients.
  • Grains: If you don’t have chickpeas substitute lentils or quinoa. They are both amazing in this dish!

What to serve with this Chickpea Curry

picture of curry in a bowl with white rice and naan

Here are more Curry Inspired Recipes to try!

Chickpea Curry

5 from 3 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

This Chickpea Curry Recipe is loaded with flavor! All you need is 45 minutes and one pot to make this easy chickpea curry! This recipe is vegan, gluten free and vegetarian. Serve over rice with a side of garlic naan bread!

Ingredients

  • 1/4 cup oil (olive oil, vegetable oil or coconut oil would all work)
  • 5 whole cloves or 3/4 tsp ground cloves
  • 1 bay leaf
  • 1 stick cinnamon or 1/2 tsp ground cinnamon
  • 3 seeds green cardamom, can substitute with 1/2 tsp ground all spice
  • 1 large onion, diced
  • 1 tsp salt or more to taste
  • 2 tbsp ginger, minced
  • 4 cloves garlic, minced
  • 1 jalapeno, diced
  • 1 tsp ground turmeric
  • 1/2 tsp cumin
  • 1 tbsp garam masala
  • 1 tbsp curry powder
  • 14.5 ounce can diced tomatoes
  • 13.5 ounce can coconut milk
  • 1/2 cup water, or more if needed
  • 15 ounce can chick peas
  • 1/4 cup cilantro
  • lime wedges for serving, if desired

Instructions

Images:
  • Add oil to a large saute pan and heat over medium high heat. Add in cloves, bay leaf, cinnamon stick and green cardamom. Heat 1-2 minutes or until fragrant. Keep an eye on them so they do not burn.
  • Add onion and salt and cook over medium heat until golden brown and caramelized, about 5-6 minutes.
  • Add ginger, garlic and jalapeno and saute for one minute.
  • Next add in turmeric, cumin, garam masala, curry powder and diced tomato. Cook tomatoes down to a thick paste over medium heat, about 15 minutes.
  • Add water, coconut milk, chick peas. Bring to a boil then simmer for 5 minutes.
  • Take off of the heat and add in the fresh cilantro. Serve immediately with lime wedges if desired.
Nutrition Facts
Chickpea Curry
Amount per Serving
Calories
495
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
22
g
138
%
Sodium
 
1050
mg
46
%
Potassium
 
728
mg
21
%
Carbohydrates
 
33
g
11
%
Fiber
 
11
g
46
%
Sugar
 
8
g
9
%
Protein
 
10
g
20
%
Vitamin A
 
256
IU
5
%
Vitamin C
 
20
mg
24
%
Calcium
 
125
mg
13
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Indian
Keyword: Chickpea Curry, Gluten Free, Healthy, Vegan, Vegetarian

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Recipe Rating




Comments

  • Evan Baker

    Not sure what I did wrong, but its really watery. Flavors are delicious though.

    • Hi Evan,

      Sorry to hear this was watery for you! Sometimes the sauce may need to be simmered for longer / or over higher heat until properly thickened. Thanks so much for trying my recipe!

      Kelley

  • Deb Rheinsmith

    So delicious and packed full of flavor. Loved it!! We served with some greek yogurt as well.

    • Natasha Williams

      I’ve made this previously and love it! If I want to double the amount, do I simply double the spices? Or would that be too much?

  • Amy

    Really yummy and complex in flavor! I agree that the water is too much, though; I used 1/2 cup as per another reviewer’s suggestion, but next time I may leave the water out entirely. It was still very thin and took a good long while to cook down.

    • Hi Amy,

      Glad you enjoyed it! Thank you for letting me know about the water. I will reduce the amount of water in the recipe or up the simmering time to allow the water to cook off.

      Thanks!

      Kelley

  • Madison

    Absolutely PHENOMENAL! Indian food is my favourite cuisine, and I often find it difficult to find good recipes simply because most people like “tame” curries. This, however, was an absolute hit in my house. I did not add the jalapeno, I used a little extra tomato, and when I added the tomato, I also added the chickpeas. I simmered that for about 40 minutes, checking on it every so often and adding the water subsequently. I then added the coconut milk and let that simmer for another 20 minutes. I find curries taste better with more time and when the chickpeas can soften. Thank you so much for this recipe. I haven’t enjoyed a dinner this much for a looonnnngggg time!!

    • Hi Madison!

      Thank you so much for your kind review! It made our day! I am so glad you enjoyed this curry so much!

      Thanks for sharing,

      Kelley

  • Tori

    The flavor of this was fantastic. I followed the recipe exactly except for extra veggies (added another can of chickpeas and then while simmering a few handfuls of kale). I’m already looking forward to making this again. Thank you!

  • sandra winn

    This is the best curry I have ever eaten !!! Only added more chopped garlic (but then, I add extra garlic to every recipe !!). As we are plant based, it’s sometimes hard to find really fantastic recipes-this is a joy !!

  • Amanda L Joost

    What is the serving size you based this on? 10 oz portion? I want to make this a filling for phyllo cups and am trying to multiply the recipe out. Thanks SO MUCH in advance!

    • Hi Amanda!!

      What a fun idea! It’s hard to say for sure how much to do. I am thinking this will yield about 4 cups or so total so 32 ounces. You could always half it or just make the recipe as is and have leftovers!

      Thanks and enjoy,

      Kelley

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