Chickpea Curry

The best Chickpea Curry recipe and it’s made in one-pot, with tons of flavor from hearty chickpeas, fresh vegetables, and aromatic spices.

The best Chickpea Curry recipe is a wholesome, one-pot meal loaded with hearty chickpeas, fresh vegetables, and aromatic spices. Naturally gluten-free, vegan, and plant-based, it’s a nourishing dinner you can feel good about. Lauren Allen

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The Chickpea Curry that wins over everyone.

I love how easy Chickpea Curry is to make, and this recipe is so flavorful from caramelized onions, fire-roasted tomatoes and the perfect blend of spices and coconut milk. It’s naturally gluten-free, vegan, and plant-based, yet still a high protein recipe! Plus, it’s a true one-pot dinner that’s perfect for busy nights when I want something wholesome, without a pile of dishes to clean afterward. I use canned chickpeas, for ease, but dried chickpeas will also work if you soak and cook them first.

Don’t miss Panang Curry, Yellow Curry, or Massaman Curry!

How to Make Chickpea Curry

Caramelize Onions: Cook onions in oil over medium-high heat until softened. Lower heat, add a pinch of baking soda, and cook stirring occasionally until deeply caramelized, about 10 minutes (take your time!).

Make Curry: Add garlic and ginger then cook for 30 seconds. Add mustard seeds, cumin seeds, and crushed red pepper then cook for 2 minutes. Stir in tomato paste and cook for 3 minutes, stirring frequently. Add diced tomatoes, coriander, garam masala, turmeric, and salt, scraping the browned bits from the bottom of the pan. Stir in chickpeas. Mix cornstarch into coconut milk, add to pan, and simmer for 30 minutes.

Serve: Adjust seasonings if desired then add lime juice, and serve over basmati rice and garnish with cilantro, a small scoop of raita, and a side of garlic naan.

Lauren Allen

Chickpea Curry

Serves 5

Prep 5 minutes Cook 45 minutes Total 50 minutes

• 2 Tablespoons coconut oil, or vegetable oil
• 1 large onion, diced
• Pinch baking soda (to carmelize onions quickly)
• 4-5 cloves garlic, minced
• 2 Tablespoons fresh minced ginger
• 1 teaspoon whole cumin seeds
• 1 teaspoon mustard seed
• 1/2 teaspoon crushed red pepper flakes
• 2 Tablespoons tomato paste
• 2 14 ounces cans diced fire-roasted tomatoes, or regular diced tomatoes
• 2 teaspoons ground coriander
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1/2 teaspoon Sea salt, or more to taste
• 2 16 ounces cans chickpeas, drained and rinsed
• 1 teaspoon cornstarch
• 1 13.5 ounces can unsweetened coconut milk
• 1 1/2 cups chopped fresh cilantro
• fresh lime juice, of one lime

Serve with:

• Hot cooked basmati rice, for serving
• Naan
• Raita or Tzatziki , optional

Heat the oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes, until softened. Reduce heat to medium and add a pinch of baking soda, stirring well. Cook, stirring occasionally until the onion is caramelized and browned, about 10 minutes (take your time on this step!).

Stir in garlic and ginger and cook 30 seconds. Add mustard seeds, cumin seeds, and crushed red pepper flakes and cook for 2 minutes. Stir in tomato paste and cook for 3 minutes, stirring frequently.

Add diced tomatoes, coriander, garam masala, turmeric, and salt, stirring to scrape up browned bits from the bottom of the pan. Add chickpeas.

Stir cornstarch in to coconut milk and add to the pot. Stir well and simmer, uncovered, for 30 minutes. Taste curry and adjust seasonings as desired, if needed. Squeeze fresh lime juice on top.

Serve over cooked basmati rice and garnish with fresh chopped cilantro and a small scoop of raita or tzatziki on the side, if desired.

Lauren Allen

Notes

To Add More Veggies: Add 2-3 cups of any of the following: baby spinach, chopped kale, chopped cauliflower, halved snap peas, sweet potatoes, or bell pepper slices—added at the same time as diced tomatoes

Make Ahead Instructions: This easy chickpea curry is great to make ahead of time and just reheat. Keep rice and curry in separate containers in the fridge for up to 5 days.

Freezing Instructions: Portion into a freezer safe container or bag and store in the freezer for up to 2 months.

Nutrition

Calories: 271kcal, Carbohydrates: 11g, Protein: 3g, Fat: 26g, Saturated Fat: 22g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Sodium: 305mg, Potassium: 396mg, Fiber: 3g, Sugar: 5g, Vitamin A: 488IU, Vitamin C: 8mg, Calcium: 41mg, Iron: 2mg

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

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