Simple Chickpea Curry is a delicious and comforting dish that's quick to prepare and packed with flavour. Featuring chickpeas simmered in a rich, spiced tomato and coconut milk sauce, this curry is perfect for a satisfying weeknight dinner. Serve it over basmati rice and some yogurt for a complete, hearty meal.
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Why you need to make this Simple Chickpea Curry
Quick and Easy: This curry comes together in under 30 minutes, making it perfect for busy weeknights.
Rich Flavour: The blend of spices creates a deeply aromatic and flavourful dish.
Healthy and Filling: Chickpeas are a great source of protein and fibre, making this curry both nutritious and satisfying.
Ingredients
- Green chilli: Adds a touch of heat and fresh flavour.
- Brown onions: Provides a sweet and savoury base.
- Garlic: Infuses the curry with aromatic depth.
- Curry powder: A blend of spices that gives the dish its distinctive curry flavour.
- Coriander powder: Adds a citrusy note that complements the other spices.
- Turmeric: Provides earthy flavour and vibrant colour.
- Chickpeas: A hearty, protein-rich base for the curry.
- Diced tomatoes: Adds acidity and richness to the sauce.
- Coconut milk: Creates a creamy, luscious texture.
- Chicken stock powder: Enhances the overall flavour with umami depth.
- Olive oil: Helps to sauté the vegetables and bloom the spices.
See recipe card for quantities.
Hint: Allowing the spices to toast in the pan helps to release their full flavour.
Substitutions
Vegetable stock powder instead of chicken stock powder for another vegetarian/vegan option. The chicken stock powder brand I use is Massel which is naturally vegan anyway!
Capsicum instead of green chilli for a milder flavour.
Lentils instead of chickpeas for a different texture and taste.
Storage
Store leftover curry in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave. For longer storage, freeze the curry in individual portions. Thaw in the refrigerator overnight before reheating.
Top tip
Letting the curry simmer gently ensures the flavours meld beautifully without overcooking the chickpeas.
FAQ
Can I use dried chickpeas instead of canned? Yes, just cook them until tender before adding them to the curry.
How spicy is this curry? It's moderately spicy; reduce the amount of chilli if you prefer a milder curry.
Can I freeze this curry? Yes, it freezes well. Store in an airtight container for up to three months.
Related
Looking for other recipes like this? Try these:
Simple Chickpea Curry
Ingredients
- 1 green chilli finely diced
- 2 brown onions finely diced
- 5 garlic cloves minced
- 3 tablespoon curry powder
- 1 tablespoon coriander powder
- 1 teaspoon turmeric
- 2 400g can chickpeas drained and rinsed
- 1 400g can diced tomatoes
- 1 400g can coconut milk
- 1 tablespoon chicken stock powder
- 1 tablespoon olive oil
Instructions
- Bring a large pan to medium heat with the olive oil. Add the onions and chilli and sauté for 3 - 4 minutes then add the garlic and sauté for a further minute.
- Add the curry powder, coriander powder and turmeric, mix and let the spices get toasty for about 1 minute.
- Add the chickpeas, tomatoes and coconut milk along with the chicken stock powder. Mix well and simmer for 10 minutes.
- Serve with basmati rice and enjoy!
Notes
- Toast the Spices: Allowing the spices to toast in the pan helps to release their full flavour.
- Simmer Gently: Letting the curry simmer gently ensures the flavours meld beautifully without overcooking the chickpeas.
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