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easy chickpea curry recipe.

Chickpea Curry Recipe

Rika
A healthy chickpea curry that will leave you satisfied and wanting more! It's absolutely the creamiest curry, and you can enjoy it at any time of the week. It's perfect for lunch or dinner, a great addition to your weekly meal prep
4.94 from 16 votes
Prep Time 10 minutes
Cook Time 25 minutes
Course Main
Cuisine Indian
Servings 6
Calories 32 kcal

Ingredients
 

  • 2 cans (15.5 oz each) chickpeas, (rinsed and drained)
  • 2 tablespoons vegetable oil
  • 2 cups diced yellow onion
  • 1 tablespoon minced garlic
  • 1 can (15 oz) diced or crushed tomatoes, (regular, no salt-added)
  • tablespoons Indian curry powder
  • 1 can (13.5 oz) coconut milk , (full fat)
  • 1 teaspoon white sugar
  • salt and black pepper , (to taste)

For Serving:

  • fresh chopped cilantro
  • fresh lime wedges

Instructions
 

  • In a Dutch oven, heat oil over medium-low heat. Add the diced onions and a pinch of salt. Cook it for 10 minutes or until the onions are golden browned.
  • Add the garlic and curry powder. Cook just until fragrant, about 1 minute. Add the canned tomatoes and cook for 2-3 minutes or until the sauce is reduced. Scrape the brown bits that stick to the bottom of the pot to prevent burning.  Use a spatula to break up some diced tomatoes if desired.
  • Add the chickpeas, coconut milk, and sugar into the pot. Bring the mixture to a boil then reduce the heat to low, and simmer, uncovered, for 10 minutes or until the sauce is thickened.
  • Season to taste with salt and black pepper. Serve with Indian-style rice, fresh cilantro and a squeeze of fresh lime juice.

Notes

Canned tomatoes. In this recipe, I used diced tomatoes. You can use crushed tomatoes for a smoother texture or stick with the diced tomatoes for a chunkier sauce. I recommend using canned tomatoes with no seasoning or no salt added to avoid an over-salty curry.
Onion. Cook the onion slowly, over an extended period of time to allow the sugar content to break down more evenly. This is a crucial step, do not rush as you need to give your onions enough time to cook all the way through. 
Adding some heat. Feel free to add a small amount of Kashmiri chili powder or cayenne pepper at the end of cooking to make the sauce spicier. 
Storing.  Let the chickpea curry cool at room temperature, no longer than 2 hours or 1 hour if the temperature is at 90°F or higher. Once cooled, refrigerate the curry in an airtight container and consume it within 3-4 days or up to 3 months in the freezer. 
Reheating. You can reheat the curry in a microwave for 60 seconds or longer, or simmer on the stove for 3-5 minutes over low heat, or in the preheated oven at 350°F for 15 minutes or longer until warm throughout. 

Nutrition

Calories: 32kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3mgPotassium: 108mgFiber: 1gSugar: 3gVitamin A: 16IUVitamin C: 5mgCalcium: 22mgIron: 1mg
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