This super-tasty vegan chickpea curry is easy, healthy and absolutely delicious! The tasty curry sauce is so easy to make and takes just 20 minutes in one pot. Perfect for a midweek meal. Coconut-free. 115 calories per generous portion. Vegan, vegetarian and gluten-free.
I have so many recipes that I make all the time but somehow haven't gotten round to blogging yet. This is one of them!
Ready in just 20 minutes.
I've made this easy Chickpea Curry countless times, tweaking the spices and method over time until I found my perfect version.
This is it! I hope you love it too.
It's super quick and easy, uses ingredients you probably already have in your cupboard and it's full of flavour and a wonderful texture.
I love it for a quick weekday dinner that the whole family loves and it can be prepared easily.
I always make a double batch to stash some in the freezer, and it's often on my meal prep list and meal plan.
Be sure to save the chickpea water from the can (aquafaba) for other aquafaba recipes.
⭐⭐⭐⭐⭐ "So delish. My go-to curry now." Jayne via Pinterest
⭐⭐⭐⭐⭐ "I am loving how delicious and easy this recipe was with those yummy chickpeas. Easiest recipe ever!" - Heidy
⭐⭐⭐⭐⭐ "I made this for dinner yesterday evening and it was delicious. Definitely one to do again." - Debbi
⭐⭐⭐⭐⭐ "Great recipe so simple but full of flavour wonderful. Not sure how I managed before your recipes." - Ann
Why you'll love this recipe
I hope that you'll love this chickpea curry as much as we do. This curry is:
Ready in just 20 minutes.
Full of great curry flavors.
Uses 6 aromatic spices that you probably already have in your cupboard.
With protein, fibre, vitamins and nutrients, chickpeas are healthy little legumes!
Tips and tricks
Don't rush the onions. Make sure that they're nice and soft before moving on to the next step. They'll add far more flavour if you're patient and cook them for at least 5 minutes.
Which canned tomatoes to use? Any will work: plum, whole peeled, crushed, chopped, diced, stewed. Just be sure it's the smaller 400g/150z size can.
Prefer a mild curry recipe? Just leave out the cayenne.
Wondering what chickpeas are? They're also called garbanzo beans.
Don't have all the spices to hand? Use 3 teaspoons of Garam Masala.
Make it even faster using frozen chopped garlic and frozen chopped onions (store bought or freeze your own when you have extra).
Want it spicy? Add more cayenne!
Get extra green goodness by serving it with wilted spinach or kale or stir it in at the end so the greens are in the curry.
Make it vegan? this curry recipe is naturally vegan and vegetarian.
Want a gluten-free curry? This one is!
It's also egg-free.
This is a low calorie curry, with just 115 calories.
Storage and Freezing
This curry freezes well for up to 3 months.
Keep this chickpea curry in the fridge for up to 3 days.
Step by step tutorial
This vegan Indian recipe is really easy.
Anyone can make it so it's perfect for students, unconfident cooks and absolutely everyone else.
To make it even easier, I've broken down the steps here in this tutorial so you can be sure of success!
Fry the onions in oil until soft and translucent but not browned.
Add the spices.
Stir well and cook for one minute.
Add the drained chickpeas and canned tomatoes and stir well.
Simmer for 10 minutes.
Enjoy! It's also great with a handful of spinach stirred in in the final few minutes.
Scroll down for the full ingredients and method in the recipe card.
Make this garbanzo bean curry into a full Indian meal with these side dishes.
- Chickpea Curry
- Turmeric Rice (vegan, 6 ingredients, 20 minutes)
- Baked Vegetable Pakora (vegan, 6 ingredients, 25 minutes)
- Naan (vegetarian or vegan, 4 ingredients, 15 minutes)
- Try this easy side dish: Bombay Potatoes (vegan, 20 minutes)
Get the recipe
Did you make this vegan garbanzo bean curry recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.
- 1 tbsp vegetable oil (or coconut oil)
- 1 onion diced
- 2 cloves garlic finely chopped
- 1 tsp finely chopped fresh ginger
- 4 whole dried cloves
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp cayenne pepper or to taste
- Pinch of salt
- 1 14oz (400g) can chickpeas (aka garbanzo beans) drained
- 1 14 oz (400g) can chopped tomatoes (or whole peeled, plum or crushed tomatoes)
- ½ cup (100ml) vegetable stock/broth
- handful chopped fresh coriander/cilantro
- In a large saute or frying pan, heat oil in a large frying pan over medium heat, then add the onions and cook for 5 minutes until soft but not browned.
- Stir in the garlic, ginger, cloves, turmeric, cumin, coriander, cinnamon, and cayenne, then cook, stirring constantly, for 1 minute.
- Stir in the drained chickpeas, canned tomatoes and the vegetable stock/broth. Bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- Serve sprinkled with chopped fresh coriander/cilantro. I like it with steamed kale and rice or naan bread.
- Don't have all the spices? Just add 3 tsp Garam Masala instead.
- Don't rush the onions. Make sure that they're nice and soft before moving on to the next step. They'll add far more flavour if you're patient and cook them for at least 5 minutes.
- This curry freezes well for up to 3 months.
- Keep this chickpea curry in the fridge for up to 3 days.
- Which canned tomatoes to use? Any will work: plum, whole peeled, crushed, chopped, diced, stewed. Just be sure it's the smaller 400g/150z size can.
- Make it vegan? this curry recipe is naturally vegan and vegetarian.
- Prefer a mild curry recipe? Just leave out the cayenne.
- Want it spicy? Add more cayenne!
- Get extra green goodness by serving it with wilted spinach or kale or stir it in at the end so the greens are in the curry.