Easy Chickpea Curry

This easy vegan Chickpea Curry is packed with flavor and perfect for a quick, healthy weeknight dinner. Ready in just 15 minutes.

If you’re looking for a quick, comforting meal that’s both healthy and bursting with flavor, this Vegan Chickpea Curry is exactly what you need.

Made with canned chickpeas, tomatoes, and a blend of warming spices, it’s the perfect dish for when you want something hearty but don’t have hours to spend in the kitchen.

It's a coconut-free curry and comes in at just 115 calories per portion.

I’ve always loved recipes that are as versatile as they are delicious, and this chickpea curry is no exception.

It’s packed with layers of flavor—from the earthy cumin and coriander to the subtle heat of cayenne pepper. The tomatoes bring a bit of tanginess, balancing out the warmth of the spices, and the chickpeas add a satisfying, creamy texture.

Plus, it’s vegan and gluten-free, making it a great option for anyone with dietary restrictions.

Want to make it even simpler? Just swap out all the individual spices for curry powder or garam masala - it's still super tasty!

One of my favorite ways to enjoy this curry is with a side of steamed rice (or try Turmeric Rice). Or serve it with warm naan bread (be sure to try my super popular Naan Bread Recipe (it's made in minutes and is yeast-free) to soak up all that delicious sauce.

Whether you’re making it for a quick weeknight dinner or meal prepping for the week, this chickpea curry is sure to become a go-to in your recipe rotation.

This vegan chickpea curry recipe was originally posted on May 3, 2019, and updated with new images and text on September 5, 2024.

Jump to:

• Reader Testimonials
• Why you'll love this recipe
• Ingredients
• How to Make Chickpea Curry
• Variations
• Storage and Freezing
• Serving Suggestions
• Serving Suggestions
• Recipe Tips
• FAQs
• 📖 Recipe
• 💬 Comments

Reader Testimonials

⭐⭐⭐⭐⭐  "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

1. Ready in 15 minutes, this chickpea curry is perfect for busy weeknights.
2. Uses ingredients you likely already have on hand, like canned chickpeas, tomatoes, and spices.
3. Enjoy it with rice, naan, or even on its own. It’s also great for meal prep or freezing for later.
4. Packed with protein and fiber from chickpeas, plus the added health benefits of spices like turmeric and ginger.
5. Vegan, gluten-free, and can be made mild or spicy depending on your preference.
6. It's a low calorie yet hearty dish, with only 115 calories per portion when served on it's own.
7. Uses 6 aromatic spices that you probably already have in your cupboard. Don't have them? Just swap to curry powder or garam masala!
8. With protein, fibre, vitamins and nutrients, chickpeas are healthy little legumes!

Ingredients

Please don't be put off by the long ingredients list, since it's mostly spices. If you don't have one or two, then just leave them out. Or, you can leave out all the spices and instead add 1-2 teaspoons of either curry powder or garam masala.

• Canned Chickpeas: The star of the show—creamy, protein-packed chickpeas that absorb all the curry flavors. Also known as garbanzo beans.
• Canned Tomatoes: Provide a tangy base for the curry sauce. Crushed, diced, or whole tomatoes work; just break up whole tomatoes with a spoon.
• Vegetable Oil (or Coconut Oil): Helps to sauté the onions and spices, adding a subtle richness. Coconut oil can add a mild coconut flavor, perfect for a more tropical twist.
• Onion, Garlic and Ginger: Adds a foundational sweetness and depth to the curry. White, yellow, or red onions all work well. The garlic adds an aromatic sharpness and the ginger adds a slightly spicy undertone.
• Dried Cloves: These whole spices lend a subtle warmth and aromatic depth to the curry. If you don’t have whole cloves, a pinch of ground cloves can be substituted.
• Ground Turmeric: Provides a bright color and earthy flavor, along with anti-inflammatory benefits.
• Ground Cumin: Brings a warm, nutty flavor that is essential to many curries.
• Ground Coriander: Adds a slightly citrusy, sweet note that balances the earthy spices.
• Ground Cinnamon: Just a touch of cinnamon adds sweetness and warmth, rounding out the spice blend.
• Cayenne Pepper: Adds heat. Adjust to taste depending on your spice tolerance.
• Vegetable Stock/Broth: Adds a savory depth and helps to thin the sauce to the desired consistency.
• Fresh Spinach: Adds a burst of freshness at the end. Frozen can be used instead.

How to Make Chickpea Curry

Check out this step by step photo tutorial, then head down to the recipe card for the full list of ingredients and method.

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. 

Stir in a handful of spinach for the final few minutes. 

Scroll down for the full ingredients and method in the recipe card.

Variations

1. Add Vegetables: Try adding kale, or bell peppers for extra nutrients and color.
2. Make it Creamy: Stir in some coconut milk or yogurt towards the end for a creamier texture.
3. Adjust the Heat: Add more cayenne or even fresh chilies if you like it spicy, or omit for a milder curry.
4. Different Protein: Swap chickpeas for lentils, tofu, or even chicken if you’re not vegan.

Storage and Freezing

This curry freezes well for up to 3 months.

Keep this chickpea curry in the fridge for up to 3 days.

Serving Suggestions

• Serve over steamed basmati rice, jasmine rice, or quinoa.
• Pair with warm naan, chapati, or pita bread for dipping.
• Top with a dollop of yogurt or a squeeze of lemon for added tanginess.
• Add a side of steamed or roasted vegetables for a complete meal.

Serving Suggestions

Make this garbanzo bean curry into a full Indian meal with these side dishes.

• Red Lentil Dhal
• 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)
• Pair with chapati for dipping.

Recipe Tips

• Don’t Burn the Spices: When adding the spices to the pan, keep the heat medium-low and stir constantly to avoid burning.
• Adjust Consistency: If you prefer a thicker curry, let it simmer a bit longer. For a thinner consistency, add a splash more vegetable stock or water.
• Taste as You Go: Always taste the curry before serving and adjust the seasoning if needed.

FAQs

1. Can I use dried chickpeas? Yes, just make sure to soak and cook them beforehand.
2. Can I use fresh tomatoes instead of canned? Absolutely, just chop them up and maybe cook a little longer to break them down.
3. How can I make it less spicy? Reduce or omit the cayenne pepper.
4. Can I make this curry in a slow cooker? Yes, just sauté the onions and spices first, then add everything to the slow cooker and cook on low for 4-6 hours.
5. What if I don’t have vegetable stock? Water will work in a pinch, though stock adds more flavor.

📖 Recipe