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Chickpea Curry
5 from 44 votes

Chickpea Curry

This Chickpea Curry blends caramelized onions, garlic, ginger, and a blend of whole and ground spices to develop a rich, aromatic sauce that envelops tender chickpeas. Coconut milk adds creaminess, balanced by fresh lime juice and cilantro. Served over basmati rice with naan, it offers a comforting, hearty vegetarian meal.

Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Servings: 5
Calories: 271 kcal
Course: Main Course
Cuisine: Indian, Thai

Ingredients

  • 2 Tablespoons coconut oil , or vegetable oil
  • 1 onion diced, large
  • Pinch baking soda (to carmelize onions quickly)
  • 4-5 cloves garlic , minced
  • 2 Tablespoons ginger fresh, minced
  • 1 teaspoon cumin seeds whole
  • 1 teaspoon mustard seed
  • 1/2 teaspoon red pepper flakes crushed
  • 2 Tablespoons tomato paste
  • 2 oz cans tomato or regular diced tomatoes, fire-roasted, diced
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon Turmeric
  • ½ teaspoon salt or more to taste, sea salt
  • 2 oz cans chickpeas , drained and rinsed
  • 1 teaspoon cornstarch
  • 1 .5 oz can coconut milk unsweetened
  • 1 1/2 cups cilantro chopped, fresh
  • lime juice of one lime, fresh
Serve with:
  • basmati rice for serving, hot cooked
  • Naan
  • Raita optional, or tzatziki

Instructions

    Cup of Yum
  1. 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!).
  2. 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.
  3. Add diced tomatoes, coriander, garam masala, turmeric, and salt, stirring to scrape up browned bits from the bottom of the pan. Add chickpeas.
  4. Stir cornstarch in to coconut milk and add to the pot. Stir well and simmer, uncovered, for 30 minutes.
  5. Meanwhile, cook rice according to package instructions.
  6. Taste curry and adjust seasonings as desired, if needed.
  7. 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.

Notes

  • Add 2 to 3 cups of vegetables like baby spinach, kale, cauliflower, snap peas, sweet potatoes, or bell peppers when adding diced tomatoes to increase nutrition and variety.
  • This curry can be made ahead and refrigerated for up to 5 days; store rice separately.
  • For freezing, portion into suitable containers and store up to 2 months for convenient meals.

Nutrition Information

Calories 271kcal (14%) Carbohydrates 11g (4%) Protein 3g (6%) Fat 26g (40%) Saturated Fat 22g (110%) Polyunsaturated Fat 0.5g (3%) Monounsaturated Fat 2g (10%) Sodium 305mg (13%) Potassium 396mg (8%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 488IU (10%) Vitamin C 8mg (9%) Calcium 41mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 271

% Daily Value*

Calories 271kcal 14%
Carbohydrates 11g 4%
Protein 3g 6%
Fat 26g 40%
Saturated Fat 22g 110%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 2g 10%
Sodium 305mg 13%
Potassium 396mg 8%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 488IU 10%
Vitamin C 8mg 9%
Calcium 41mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.