The best Chickpea Curry recipe and it's made in one-pot, with tons of flavor from hearty chickpeas, fresh vegetables, and aromatic spices.
The Chickpea Curry that wins over everyone.
The Chickpea Curry that wins over everyone.I love how easy Chickpea Curry is to make, and this recipe is so flavorful from caramelized onions, fire-roasted tomatoes and the perfect blend of spices and coconut milk. It's naturally gluten-free, vegan, and plant-based, yet still a high protein recipe! Plus, it’s a true one-pot dinner that's perfect for busy nights when I want something wholesome, without a pile of dishes to clean afterward. I use canned chickpeas, for ease, but dried chickpeas will also work if you soak and cook them first.
Don't miss Panang Curry, Yellow Curry, or Massaman Curry!
How to make Chickpea Curry:
Caramelize Onions: Cook onions in oil over medium-high heat until softened. Lower heat, add a pinch of baking soda, and cook stirring occasionally until deeply caramelized, about 10 minutes (take your time!).
Make Curry: Add garlic and ginger then cook for 30 seconds. Add mustard seeds, cumin seeds, and crushed red pepper then cook for 2 minutes. Stir in tomato paste and cook for 3 minutes, stirring frequently. Add diced tomatoes, coriander, garam masala, turmeric, and salt, scraping the browned bits from the bottom of the pan. Stir in chickpeas. Mix cornstarch into coconut milk, add to pan, and simmer for 30 minutes.
Serve: Adjust seasonings if desired then add lime juice, and serve over basmati rice and garnish with cilantro, a small scoop of raita, and a side of garlic naan.
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Recipe
Chickpea Curry
Ingredients
- 2 Tablespoons coconut oil , or vegetable oil
- 1 large onion , diced
- Pinch baking soda (to carmelize onions quickly)
- 4-5 cloves garlic , minced
- 2 Tablespoons fresh minced ginger
- 1 teaspoon whole cumin seeds
- 1 teaspoon mustard seed
- 1/2 teaspoon crushed red pepper flakes
- 2 Tablespoons tomato paste
- 2 14 oz cans diced fire-roasted tomatoes , or regular diced tomatoes
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- ½ teaspoon Sea salt , or more to taste
- 2 16 oz cans chickpeas , drained and rinsed
- 1 teaspoon cornstarch
- 1 13.5 oz can unsweetened coconut milk
- 1 1/2 cups chopped fresh cilantro
- fresh lime juice , of one lime
Serve with:
- Hot cooked basmati rice , for serving
- Naan
- Raita or Tzatziki , optional
Instructions
- Heat the oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes, until softened. Reduce heat to medium and add a pinch of baking soda, stirring well. Cook, stirring occasionally until the onion is caramelized and browned, about 10 minutes (take your time on this step!).2 Tablespoons coconut oil, 1 large onion, Pinch baking soda
- Stir in garlic and ginger and cook 30 seconds. Add mustard seeds, cumin seeds, and crushed red pepper flakes and cook for 2 minutes. Stir in tomato paste and cook for 3 minutes, stirring frequently.4-5 cloves garlic, 2 Tablespoons fresh minced ginger, 1 teaspoon whole cumin seeds, 1 teaspoon mustard seed, ½ teaspoon crushed red pepper flakes, 2 Tablespoons tomato paste
- Add diced tomatoes, coriander, garam masala, turmeric, and salt, stirring to scrape up browned bits from the bottom of the pan. Add chickpeas.2 14 oz cans diced fire-roasted tomatoes, 2 teaspoons ground coriander, 2 teaspoons garam masala, 1 teaspoon turmeric, ½ teaspoon Sea salt, 2 16 oz cans chickpeas
- Stir cornstarch in to coconut milk and add to the pot. Stir well and simmer, uncovered, for 30 minutes. Taste curry and adjust seasonings as desired, if needed. Squeeze fresh lime juice on top.1 teaspoon cornstarch, 1 13.5 oz can unsweetened coconut milk
- Serve over cooked basmati rice and garnish with fresh chopped cilantro and a small scoop of raita or tzatziki on the side, if desired.1 ½ cups chopped fresh cilantro, fresh lime juice
Notes
Nutrition
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I originally shared this recipe March 2023. Updated August 2025.
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This chickpea curry recipe looks so flavorful and straightforward. The spices and coconut milk make it seem both comforting and satisfying. I especially appreciate how the instructions are clear and the one-pot approach keeps things simple. Thanks for sharing!
Do you think I could use dried chickpeas that have been soaked for 6-8 hours prior to cooking?
Yes, you can definitely use dried chickpeas—just make sure to cook them fully after soaking (they won’t soften enough in the curry alone). Simmer them in water until tender first, then drain and use in the recipe as you would canned.
This is delicious! I had to buy garam masala, which I needed anyway, but the ingredients aren’t too hard to come by! I can’t wait to eat this for lunch all week!
I have made this again. It is a departure from our usual flavor profile, and that is a good thing. I also have free chick peas!
Good Work !!