Easy Chickpea Curry Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6
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Calories
415 kcal
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Course
Main Course
Easy Chickpea Curry Recipe
Description
Easy Chickpea Curry Recipe features chickpeas simmered in a spiced coconut milk sauce enhanced with bell peppers, onions, garlic, and ginger. The curry is built by first softening the vegetables, then stirring in a mixture of curry powder, garam masala, and paprika to develop layered flavors. Simmering with coconut milk thickens the sauce and tempers the spices for a mild to medium heat level. The curry finishes with a fresh squeeze of lime and optional garnishes like cilantro and parsley, which add brightness and color.
The result is a creamy, savory curry with tender chickpeas and softened vegetables, ideal for serving over cooked rice or alongside flatbreads such as roti and naan. This flexible dish adapts to personal heat preferences by adding spicier peppers if desired.
Notes suggest the curry is mild to medium in heat due to the coconut milk's balancing effect, but jalapenos or serranos can increase spiciness for those who want more kick. This recipe is suitable for vegetarian and vegan diets.
Ingredients
- 1 tablespoon vegetable oil or use coconut oil
- 1 medium bell pepper chopped (use jalapeno or serrano for extra heat)
- 1 medium onion chopped
- ½ cup green onion chopped
- 4 cloves garlic chopped
- 1 tablespoon ginger fresh grated
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 tablespoon paprika (or use crushed red pepper)
- 14 ounces coconut milk
- 30 ounces chickpeas drained, canned
- salt to taste
- black pepper to taste
- rice for serving; cooked rice optional; fresh chopped cilantro or parsley; spicy; on the side
- cilantro
- parsley
- lime
- chili flakes
- roti
- Naan
Instructions
- Heat a large pan or wok to medium heat and add 1 teaspoon oil.
- Add your peppers and onion. Cook them down about 5 minutes, until the peppers and onions have softened.
- Next, add in the garlic, ginger and the green onions. Cook another minute, stirring, until the garlic is fragrant.
- Add in the curry powder, garam masala, paprika, and salt and pepper to taste. Give it a stir.
- Add your coconut milk and stir. Bring to a quick boil and reduce the heat. Simmer for 10 minutes or more to let the flavors develop. The curry sauce will thicken up a bit.
- Stir in the chickpeas and warm them through for 5 minutes.
- Serve the easy chickpea curry in bowls with a squeeze of lime juice, then garnish and serve.
Notes
- The coconut milk smooths out the heat, making this dish mildly spicy, so increase peppers for more heat.
- This recipe works well as a vegetarian or vegan option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 47g | 16% |
| Protein | 15g | 30% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 24mg | 1% |
| Potassium | 720mg | 15% |
| Fiber | 13g | 52% |
| Sugar | 9g | 18% |
| Vitamin A | 1337IU | 27% |
| Vitamin C | 32mg | 36% |
| Calcium | 109mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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