Easy Chickpea Curry Recipe (2024)

Chickpea Curry Ingredients

• Oil. For cooking. Use olive oil or coconut oil.
• Vegetables. Onion, green onion, garlic, ginger, chilies. For the chilies, I'm using jalapeno and serrano, but you can use milder chilies to your preference.
• Spices. Curry powder, paprika, salt and ground black pepper.
• Curry Paste.
• Coconut Milk. Use full fat for more flavor.
• Chickpeas. I'm using canned, drained and rinsed.
• For Serving. Cooked rice, fresh chopped cilantro or parsley, lime wedges, spicy chili flakes

Serving Chickpea Curry

Serve the easy chickpea curry over prepared white rice if desired, then squeeze a bit of fresh lime juice over the top.

Top with fresh cilantro or parsley, lime wedges, spicy chili flakes. Basmati rice is great here. It's a lot like chana masala.

Recipe Tips and Notes

Recipe Variations

This is probably my favorite easy chickpea curry for the sheer simplicity of it. But if you're super hungry and want to vary it up, this particular recipe is perfect to use as a base.

Consider adding a meat to the recipe. I've made this with chicken, lamb and pork and it always comes out flavorful. Consider shrimp as either an add on or to swap in. I love this recipe with shrimp. The combination of both shrimp and chickpeas is flavorful and still low calorie.

Adding Shrimp. To add shrimp, simply tuck the raw shrimp (peeled and deveined) into the sauce and simmer 5-10 minutes, until cooked through. Cooking time can vary depending on the size of the shrimp.

Vegan and Vegetarian Options. If you'd like to keep it vegan, try sweet potato, eggplant or lentils. You can easily slip in broccoli or some green leafy vegetables like spinach or kale. It's also tasty with tofu.

Add Tomatoes. Add diced tomatoes for another spin. Tomatoes are commonly used in curries and I enjoy them.

To be honest, you can pretty easily include any number of vegetables you'd like to use up. Zucchini, anyone? Of course!

Peppers and Spices

This recipe calls for both curry paste and curry powders, as well as a jalapeno pepper and serrano pepper. The curry paste and curry powder can be found at most supermarkets, though you may need to seek them out at a specialty store.

It's worth it, though, to have them in your collection of ingredients. Or you can just make your own curry paste like I do.

Any curry paste will do, whether it is green, yellow, or red curry paste. However, each will have its own flavor profile. I prefer to use either red or yellow curry paste, depending on my mood.

I used my own Yellow Curry Paste Recipe here, as well as this simple curry seasoning blend, though there are many to choose from. Garam masala is a popular addition, though I didn't use any here. I've opted for the double whammy of curry paste and curry powder. It's just the right combination for me.

Hey, spice is life! Try as many as you can!

Heat Factor / Making Spicy Curry

I like to spice up my curries by adding in hotter chili peppers, like a habanero pepper or two, maybe a ghost pepper. You can adjust the seasonings and peppers to your own personal preferences.

If you're looking to keep it on the milder side, skip the serrano and stick with the jalapeno, or just use a mild bell pepper. You'll still get some wonderful flavor without all the heat.

What are the Differences Between Red Curry and Yellow Curry?

The biggest differences between red curryand yellow curry is the heat level and choice of peppers. Red curries tend to be hotter than yellow curries, and use spicier red peppers as their base.

Yellow curries usually use milder chili peppers, and the inclusion of turmeric offers its vibrant yellow color.

What are some substitutes for Garbanzo Beans (Chickpeas)?

Garbanzo Beans, aka "chickpeas", are a firm legume, round in shape, about 1/4" thick. If you can't find them for this recipe, or prefer to use another bean, try using any of the following:

• Butter Beans
• Lima Beans
• Cannellini Beans (white kidney beans)
• Great Northern Beans.

Curry Storage Information

Curry will last up to a week in the refrigerator if properly stored. Normal time frames for cooked foods last 4-7 days stored in the refrigerator. Store it in a sealed airtight container.

Just be sure to refrigerate the leftovers as quickly as possible, and never after 2 hours of sitting out.

Try Some of My Other Popular Curry Recipes

• Chicken Tikka Masala
• Chicken Korma
• Chicken Saag
• Spicy Beef Vindaloo
• Spicy Thai Curry Chicken Soup
• Coconut Chicken Curry
• Khao Soi – Northern Thai Coconut Curry Soup
• Thai Panang Curry
• Thai Shrimp Curry
• Red Lentil Curry
• Green Curry
• Sweet and Spicy Cashew Chicken
• Curry Recipes