Chickpea Curry

Chickpea Curry

6 servings
An easy, vegetarian chickpea curry that comes together in 30 minutes, made with canned chickpeas, coconut milk, diced tomatoes, and curry powder.

Ingredients

  • 1 tablespoon olive oil
  • 2 bell peppers

    any color, stemmed, seeded, and cut into ½-inch pieces

  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 garlic cloves

    minced

  • 2 tablespoons minced fresh ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon red pepper flakes
  • 30 ounces canned chickpeas

    2 cans, rinsed and drained

  • 14.5 ounces canned diced tomatoes

    1 can

  • 14 ounces full-fat coconut milk

    1 can

  • Chopped fresh cilantro

    for serving

Directions

  1. 1

    In a Dutch oven, heat the oil over medium-high heat. Add the bell peppers, salt, and pepper and cook until the peppers are just beginning to turn tender, 5 minutes.

  2. 2

    Add the garlic, ginger, curry powder, turmeric, and red pepper flakes and cook, stirring constantly, until fragrant, 30 seconds. Add the chickpeas, diced tomatoes, and the coconut milk and bring to boil.

  3. 3

    Cover, reduce the heat to medium-low, and simmer, stirring occasionally, for 20 minutes. Serve with fresh cilantro, over rice.

Chickpea Curry

Chickpea Curry

30 min6 servings

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About this Recipe

Craving a deeply satisfying, flavorful meal that comes together without fuss? This easy chickpea curry is your answer, offering a comforting, aromatic experience in just 30 minutes, perfect for busy weeknights.

Why This Chickpea Curry Works

This recipe shines through its brilliant simplicity and the power of pantry staples. It transforms humble canned chickpeas, diced tomatoes, and rich coconut milk into a luxuriously creamy curry. The blend of curry powder, turmeric, ginger, and garlic creates an incredibly robust flavor profile that tastes like it simmered for hours, not minutes.

What to Expect

You'll be greeted with a beautifully vibrant curry, lusciously creamy from the full-fat coconut milk, enveloping tender chickpeas that have fully absorbed the rich spices. Sweet bell peppers add a delightful texture and freshness, providing a counterpoint to the warm, earthy flavors. It's a hearty, vegetarian dish that delivers both warmth and substance, making it a truly satisfying option that feels both exotic and approachable.

Customization & Variations

This chickpea curry is wonderfully adaptable. Feel free to swap the bell peppers for other quick-cooking vegetables like spinach, cauliflower florets, or green beans. You can adjust the red pepper flakes to dial the heat up or down, making it perfectly suited to your preference. For an extra layer of flavor, consider adding a squeeze of fresh lime juice just before serving.

Serving & Context

Serve this aromatic chickpea curry over a bed of fluffy basmati rice, with warm naan bread for scooping, or alongside a simple side salad. A generous sprinkle of fresh cilantro provides a bright, herbaceous finish that ties all the flavors together, making it an inviting dish for any casual dinner.

Frequently Asked Questions