This Chickpea Curry is a creamy and comforting one-pot dish that’s full of veggies, spices and delicious Indian-inspired flavors. The perfect cozy dish for busy fall or winter weeknights.
Ingredient you need:
- Oil – Avocado oil, olive oil or coconut oil
- Onion – Finely chopped
- Garlic cloves – Minced
- Fresh ginger – Grated or minced
- Tomatoes – Roughly chopped.
- Tomato paste
- Ground cumin
- Garam masala
- Ground coriander
- Ground turmeric
- Chili powder
- Salt
- Coconut sugar – Or granulated sweetener of choice. Can use erythritol or monk fruit for lower sugar / lower carb.
- Chickpeas – You can use canned chickpeas that have been rinsed and drained or cooked dried chickpeas / garbanzo beans.
- Coconut milk – Canned full-fat works best.
- Fresh coriander / cilantro
How to make Chickpea Curry
- Add oil to a dutch oven or heavy bottom pot on medium heat. Add the onion and sauté for a few minutes then add the garlic and ginger. Cook for another minute until fragrant.
- Stir in the tomatoes and cook for a few minutes until they have broken down into a sauce. Add the tomato paste, all the spices, salt and sugar. Sauté for 30 seconds until fragrant.
- Add the drained chickpeas and pour in the coconut milk. Bring to a gentle simmer and allow to cook on lower heat for 15-20 minutes.
- Taste and adjust seasonings as needed.
- Transfer to a bowl and serve with your favorite naan or bread of choice.
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This Chickpea Curry is a creamy and comforting one-pot dish that's full of veggies, spices and delicious Indian-inspired flavors. The perfect cozy dish for busy fall or winter weeknights.
- 1 onion finely chopped
- 4 garlic cloves minced
- 1- Inch fresh ginger minced or grated
- 4 large tomatoes chopped
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp garam masala
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ¼ tsp chili powder
- ½ tsp salt
- ½ tsp coconut sugar , or preferred granulated sweetener of choice. Can use erythritol or monk fruit for lower sugar / lower carb.
- 2 14-15 oz canned chickpeas / garbanzo beans , rinsed and drained. Can also use 2 1/2 cups cooked and drained dried chickpeas / garbanzo beans.
- 1 13-oz full-fat canned coconut milk
- Fresh cilantro / coriander
- Add oil to a dutch oven or heavy bottom pot on medium heat. Add the onion and sauté for a few minutes then add the garlic and ginger. Cook for another minute until fragrant.
- Stir in the tomatoes and cook for a few minutes until they have broken down into a sauce. Add the tomato paste, all the spices, salt and sugar. Sauté for 30 seconds until fragrant.
- Add the drained chickpeas and pour in the coconut milk. Bring to a gentle simmer and allow to cook on lower heat for 15-20 minutes.
- Taste and adjust seasonings as needed.
- Transfer to a bowl and serve with your favorite naan or bread of choice.
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