This vegan chickpea curry is a warm, hearty dish full of soft chickpeas and flavorful spices. It’s easy to make and perfect for a quick, healthy meal with a lot of taste.
I like to imagine I’m in a cozy restaurant when I make this. Sometimes I pretend I’m a professional chef—my cats give me funny looks!
For extra flavor, I like to add a splash of coconut milk or serve it over rice. It’s a filling meal that’s kind to your belly and good for the planet too.
Ingredients & Substitutions
Chickpeas: Canned or cooked chickpeas are the heart of this dish, giving it creaminess and protein. I recommend rinsing canned chickpeas to remove excess salt. If you prefer, try lentils as a quick substitute—or paneer for a different protein.
Coconut Milk: This adds richness and a gentle sweetness. Use full-fat for the best texture, but light coconut milk works too if you want fewer calories. Coconut cream can be a thicker alternative for extra creaminess.
Tomatoes: Diced canned tomatoes bring acidity and body to the sauce. Fresh tomatoes can be used in summer—just chop and add. For a tangy twist, a splash of lemon juice can brighten the dish.
Spices: A mix of cumin, turmeric, and coriander creates warm, earthy flavors. Toasting spices before adding liquids boosts their aroma. If you’re out, a pinch of curry powder will do the trick for a similar flavor.
How do I cook the spices without burning them?
Lightly toast spices in a hot pan with oil for about 30 seconds to awaken their aroma. Stir constantly so they don’t stick or burn. This step enhances flavor and keeps the curry tasting fresh and vibrant. Keep the heat medium-low if needed.
How to Make Vegan Chickpea Curry?
Ingredients You’ll Need:
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
Vegetables and Legumes
- 1 can chickpeas (garbanzo beans), drained and rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
Liquids and Oils
- 1 tablespoon olive oil
- 1 cup coconut milk
Others
- Salt and pepper to taste
How Much Time Will You Need?
Prep time: 10 minutes. Cook time: 20 minutes. Total time: 30 minutes.
Step-by-Step Instructions:
1. Prepare the ingredients
Chop the onion and mince the garlic. Drain and rinse the chickpeas. Open the canned tomatoes. Measure out spices.
2. Sauté the vegetables and spices
Heat olive oil in a large pan over medium heat. Add onion and garlic. Cook until soft, about 5 minutes. Stir in cumin, coriander, turmeric, and paprika. Cook 1 minute more.
3. Add tomatoes and chickpeas
Stir in diced tomatoes and chickpeas. Simmer for 5 minutes, stirring occasionally.
4. Pour in coconut milk and simmer
Add coconut milk. Reduce heat to low. Let it simmer for 10 minutes until thickened slightly. Season with salt and pepper.
5. Serve the curry
Enjoy hot. Serve over rice or with bread if desired. Garnish with fresh herbs if you like.
