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Chickpea Curry in karahi bowl with brown rice and chickpeas and curry leaves around it.
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5 from 75 votes

Chickpea Curry Recipe

This south Indian style Chickpea Curry with coconut milk and spices like fennel seed and cardamom is fragrant and so delicious, you might have a hard time stopping yourself from eating it straight out of the pot. It is super easy to make and there's nothing here that's not absolutely great for your health. It's also vegan, gluten-free, nut-free and soy-free, so everyone can eat it.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Curry
Cuisine: gluten-free, Indian, nut-free, Soy-free, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Chickpea Curry
Servings: 8 servings
Calories: 153kcal

Equipment

Ingredients

For masala powder or spice mix:

For serving

Instructions

  • Make a powder of all of the masala ingredients in a spice grinder or a blender. Set aside.
  • Heat the oil in a saute pan or saucepan. Add cumin seeds. When they sputter, add the onions, curry leaves and ginger garlic paste.
  • Sprinkle some salt and saute, over medium heat until onions turn translucent.
  • Add the tomatoes, paprika, cayenne, turmeric, and the spice mix.
  • Cook over medium heat, stirring frequently, until the tomatoes darken and most of the liquid has evaporated.
  • Add the chickpeas and salt and stir well to mix. Add 1½ cups of water.
  • Bring the chickpea curry to a boil, turn down the heat, and simmer for another 10 minutes. Add the coconut milk and let it warm through.
  • Check salt and add more if needed. Garnish with leafy coriander and serve hot with rice.

Video

Notes

  • If using canned chickpeas, make sure you drain the chickpeas and rinse them thoroughly of the brine sticking to them, for best flavor.
  • If using dry chickpeas, soak a cup of chickpeas overnight, then cook until tender. An Instant Pot or pressure cooker is best for this, but you can do it on the stovetop as well.
  • I like this dish to be saucy with a thin curry, but if you want to thicken the curry mash a few chickpeas with the ladle.
  • To meal-prep, make a large batch of the chickpea curry spice mix and keep it in an airtight jar in a cool, dark place for up to six months. Keeping a jar of ginger garlic paste in the refrigerator makes it far easier to make curries on weeknights. Here's my recipe for an easy ginger garlic paste that I make in five minutes on a weekend.

Nutrition

Calories: 153kcal | Carbohydrates: 16g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 314mg | Fiber: 5g | Sugar: 1g | Vitamin A: 502IU | Vitamin C: 16mg | Calcium: 57mg | Iron: 3mg