If you're looking for quick and tasty meals, you're in for a treat with these five chickpea curry recipes. They're simple, flavorful, and perfect for those busy nights when you want something hearty without a ton of effort. Each recipe brings its own twist, from classic comfort to zesty surprises. Plus, the best part? They're all ready in record time, so let's get cooking! What's your favorite way to enjoy chickpeas?
Classic Chickpea Curry
Classic Chickpea Curry is a flavorful and comforting dish that brings together the rich essence of spices with the hearty goodness of chickpeas. This vegan-friendly recipe is perfect for a quick weeknight dinner or a cozy meal with friends and family.
With a blend of aromatic spices, tomatoes, and coconut milk, this curry is both satisfying and nutritious, and it pairs wonderfully with rice or naan bread.
Ingredients:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions:
In a large skillet over medium heat, heat the olive oil and sauté the chopped onion until translucent, about 5 minutes.
Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Stir in the curry powder, cumin, turmeric, and garam masala, allowing the spices to toast slightly for about 30 seconds.
Then, add the diced tomatoes along with their juices and cook for 5 minutes.
Next, add the chickpeas and coconut milk, stirring to combine.
Let the mixture simmer for 15-20 minutes, allowing the flavors to meld together.
Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro if desired.
Extra Tips:
For an extra depth of flavor, consider adding a splash of lemon juice or tamarind paste just before serving.
You can also customize the heat level by adding chopped green chilies or cayenne pepper according to your taste.
To make this dish heartier, feel free to throw in some spinach or kale during the final few minutes of cooking.
Ultimately, if you have leftovers, this curry tastes even better the next day as the flavors continue to develop!
Coconut Chickpea Curry
Coconut chickpea curry is a delightful and creamy dish that combines the earthiness of chickpeas with the rich, tropical flavors of coconut milk and spices. This curry isn't only comforting and satisfying but also incredibly easy to prepare, making it perfect for a quick weeknight dinner or a leisurely weekend meal. Packed with protein and fiber, it's a nutritious option that can be enjoyed on its own or served alongside rice or naan for a complete meal.
Ingredients:
- 1 tablespoon coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 cans (15 oz each) chickpeas, drained and rinsed
- Salt to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Next, add the ground cumin, coriander, turmeric, and garam masala, stirring to coat the onions evenly with the spices. Pour in the diced tomatoes and coconut milk, and bring the mixture to a simmer. Add the chickpeas, stirring well to combine.
Let the curry simmer for about 15-20 minutes, allowing the flavors to meld together. Season with salt to taste and remove from heat. Serve hot, garnished with fresh cilantro and lime wedges.
When making coconut chickpea curry, feel free to customize it to your taste. You can add vegetables like spinach, bell peppers, or zucchini for added nutrition and color.
Adjust the level of spices according to your preference; if you like it spicy, consider adding chopped green chilies or a pinch of cayenne pepper. This dish also freezes well, so you can double the recipe and enjoy leftovers later.
Spicy Chickpea and Spinach Curry
Spicy Chickpea and Spinach Curry is a vibrant and hearty dish that packs a punch of flavor while remaining healthy and satisfying. This dish combines protein-rich chickpeas with nutrient-dense spinach, all enveloped in a spicy and aromatic curry sauce. Perfect for a weeknight dinner or a meal prep option, this curry is easy to make and can be served with rice or naan for a complete meal.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 cups fresh spinach, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon red chili flakes (adjust to taste)
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro for garnish (optional)
Cooking Instructions:
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant. Next, add the curry powder, cumin, turmeric, and red chili flakes, stirring well to combine.
Pour in the coconut milk and bring the mixture to a simmer. Add the chickpeas and chopped spinach, stirring until the spinach wilts and the chickpeas are heated through, about 5-7 minutes.
Season with salt to taste and adjust the spices if needed. Serve hot, garnished with fresh cilantro if desired.
Extra Tips:
For a deeper flavor, consider adding a splash of lemon juice or tamarind paste just before serving to brighten up the dish.
You can also substitute fresh spinach with frozen spinach; just make sure to thaw and drain it well before adding it to the curry.
If you like your curry thicker, let it simmer uncovered for a few extra minutes. This dish is also versatile—feel free to add other vegetables like bell peppers or peas to improve the nutrition and flavor further!
Chickpea Tikka Masala
Chickpea Tikka Masala is a delicious and hearty vegetarian dish that brings the vibrant flavors of Indian cuisine to your table. This dish features tender chickpeas simmered in a rich, creamy tomato sauce infused with aromatic spices. Perfect served over basmati rice or with warm naan, Chickpea Tikka Masala isn't only satisfying but also packed with protein and fiber.
Whether you're a seasoned cook or a kitchen novice, this recipe is simple to follow and sure to impress.
Ingredients:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 can (14 oz) crushed tomatoes
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Add the curry powder, garam masala, and ground cumin, stirring to combine.
Pour in the crushed tomatoes and coconut milk, then add the chickpeas. Season with salt and pepper, and let the mixture simmer for about 20 minutes, allowing the flavors to meld and the sauce to thicken.
Serve hot, garnished with fresh cilantro.
Extra Tips:
For an added depth of flavor, consider marinating the chickpeas in the spices and some yogurt for a couple of hours before cooking.
You can also customize the heat level by adding diced green chilies or a pinch of cayenne pepper if you prefer a spicier dish.
If you're looking for a thicker sauce, let it simmer longer or blend a portion of the mixture before returning it to the pan.
Enjoy this dish with a side of steamed rice or warm naan for a complete meal!
One-Pot Chickpea Curry With Vegetables
One-Pot Chickpea Curry with Vegetables is a vibrant, hearty dish that brings together the earthy flavors of chickpeas and an array of colorful vegetables, all simmered in a fragrant, spiced coconut milk base. This recipe isn't only easy to prepare but also perfect for a weeknight dinner, as it requires minimal clean-up.
The combination of spices and fresh ingredients creates a deliciously comforting meal that can be served on its own or with rice or naan.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 bell pepper, chopped
- 2 carrots, sliced
- 1 zucchini, chopped
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Cooked rice or naan, for serving
To prepare the One-Pot Chickpea Curry, start by heating the olive oil in a large pot over medium heat. Add the diced onion, and sauté until it becomes translucent.
Stir in the minced garlic and ginger, cooking for an additional minute until fragrant. Next, add the chopped bell pepper, carrots, and zucchini, and cook for about 5 minutes, allowing the vegetables to soften.
Then, incorporate the chickpeas, coconut milk, diced tomatoes, curry powder, cumin, turmeric, salt, and pepper. Stir everything together, bringing the mixture to a gentle simmer.
Cover the pot and let it cook for about 20 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together. Serve the curry hot, garnished with fresh cilantro, alongside rice or naan.
When making this One-Pot Chickpea Curry, feel free to customize the vegetables according to your preferences or what you have on hand. Leafy greens like spinach or kale can be added in the last few minutes of cooking for extra nutrition.
For a spicier kick, consider adding chili powder or fresh chilies. This dish also stores well and can be refrigerated for up to three days, making it an excellent option for meal prep. Enjoy the comforting flavors and the ease of preparation!