Chickpea Curry Recipe

This chickpea curry recipe makes an easy, tasty and budget friendly recipe you are going to love.

Y’all are going to love this one! Curries are especially great and comforting in cooler weather.

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How to make chickpea curry

First, gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

To make this chickpea curry recipe, you will need the following:

• cooked jasmine or basmati rice 
• olive oil
• onion
• salt and pepper
• yellow curry powder
• garlic powder
• vegetable stock
• canned chickpeas
• coconut milk
• hot sauce
• maple syrup
• cilantro
• Lime – optional for serving

Recipe steps by step

Heat a large sauté pan to medium heat and add the oil. Once the oil is hot, add in the onions, season them with salt and pepper and toss and cook them for 7-10 minutes.

Then add in the curry powder and garlic powder and toss and let that cook for 1 minute.

Stir in the stock and chickpeas.

Toss and cook the chickpeas in the sauce for 2-3 minutes then pour in the coconut milk and stir it all together.

Season with more salt and pepper, if needed. Bring that all to a light boil then cover and simmer it for 8-10 minutes.

Remove the curry from the heat, separate the rice into bowls, add some of the chickpea curry to the bowls with the rice and top with fresh chopped cilantro and a lime wedge.

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Chickpea Curry Recipe

This chickpea curry recipe makes an easy, tasty and budget friendly recipe you are going to love. (Vegan/ plant-based recipe)

Course Main Course

Cuisine American, Indian, Vegan

Keyword chickpea curry, Chickpea curry recipe

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 3

Calories 867 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 2 cups cooked jasmine rice or basmati rice
• 1.5 Tablespoons olive oil
• 1 small onion – peeled and sliced thin
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 teaspoons yellow curry powder
• 1 teaspoon garlic powder
• ⅔ cups vegetable stock
• 2 15 ounce cans chickpeas – drained and rinsed
• 1 cup unsweetened coconut milk
• 1 teaspoon hot sauce – optional for the spicy version, you can omit
• 1 teaspoon maple syrup
• Fresh cilantro – optional for serving
• 1 Lime – sliced, optional for serving

Instructions

1. Heat a large saute pan to medium heat and add the oil. Once the oil is hot, add in the onions, season them with salt and pepper and toss and cook them for 7-10 minutes. Then add in the curry powder and garlic powder and toss and let that cook for 1 minute.
2. Stir in the stock and chickpeas. Toss and cook the chickpeas in the sauce for 2-3 minutes then pour in the coconut milk and stir it all together. Season with more salt and pepper, if needed. Bring that all to a light boil then cover and simmer it for 8-10 minutes.
3. Remove the curry from the heat, separate the rice into bowls, add some of the chickpea curry to the bowls with the rice and top with fresh chopped cilantro and a lime wedge.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator. This recipe makes approximately 3 hearty servings.

Nutrition Facts

Chickpea Curry Recipe

Amount Per Serving

Calories 867 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 19g119%

Polyunsaturated Fat 4g

Monounsaturated Fat 8g

Sodium 1054mg46%

Potassium 1117mg32%

Carbohydrates 117g39%

Fiber 24g100%

Sugar 19g21%

Protein 30g60%

Vitamin A 202IU4%

Vitamin C 13mg16%

Calcium 174mg17%

Iron 10mg56%

* Percent Daily Values are based on a 2000 calorie diet.