Curried Chickpeas

Ingredient Notes

Canned chickpeas come together with simple spices and aromatics in this easy vegan curry recipe. Here’s what you need:

Recipe Variations

• Coconut milk: You’ll see canned coconut milk in most curry chickpea recipes but I use blended silken tofu for creaminess and extra protein. If you’d like the curry to be creamier, stir in a can of full-fat coconut milk after the chickpeas are done simmering.
• Vegetables: Simmer cauliflower florets, green peas, sweet potatoes, white potatoes, butternut squash (learn how to roast butternut squash here!), broccoli florets, red bell pepper, or sliced carrots in the curry mixture.
• Leafy greens: Stir in a handful of baby spinach or kale (check out this kale guide here!) at the end.
• Chili peppers: Sauté 1 or 2 diced green chili peppers along with the onions if you’re craving more heat.
• Tofu: Stir in crispy baked tofu or quick crispy pan-fried tofu cubes at the end for more protein.
• Garam masala: Season the onions with up to 1 tablespoon of garam masala for warmer Indian-inspired flavors.
• Curry paste: Swap the curry powder with yellow curry paste for a more intense flavor.
• Whole Indian spices: Temper ½ to 1 teaspoon of cumin seeds, coriander seeds, and/or mustard seeds in the hot oiled skillet for 2 to 3 minutes before adding the onions and other seasonings.
• Lime juice: When the chickpeas and sauce are done simmering, stir in 2 or 3 tablespoons of fresh lime juice. It’ll help brighten the flavors while adding balance to the dish.
• Lentils: Not into chickpeas? Swap them for cooked brown or green lentils instead (reference this complete guide to lentils)

How to Make Curried Chickpeas

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.

The longer the curried chickpeas simmer, the more flavorful the sauce will become and the softer the chickpeas will get.

Step 5: Taste the curry and adjust the flavors as needed (add salt and pepper to round out the flavors or lime juice for acidity). Serve over rice, brown rice (how to cook brown rice) or quinoa (a complete guide to quinoa), garnish with cilantro and a lime wedge, and enjoy!

FAQs

Toni’s Recipe Tips

• Sauté the aromatics: For a deeper, more complex flavor profile, sauté the garlic and ginger for about 1 minute in a hot oiled pan before blending.
• Omit the oil: Make this an oil-free meal by sautéing the onions in a splash of vegetable broth instead.
• For more creaminess: Blend a can of coconut milk with the tofu, tomatoes, and aromatics, or stir in the coconut milk when the chickpeas are done simmering.
• Eat the next day: I know these curried chickpeas look tempting but if you can hold off on eating the batch until the next day, do it! This will give the flavors even more time to develop, making your dinner 10 times as delicious.

Serving Suggestions for Curried Chickpeas

• Cooked grains: Serve the chickpea curry over cooked basmati rice, brown rice, or quinoa.
• Bread: Have a few slices of vegan naan, roti, or pita bread on the side for scooping and dunking.
• Sauces: Add a dollop of vegan raita, sweet tomato chutney, or plain vegan yogurt on top.
• Salad: Enjoy this meal with a light garden rainbow salad, vegan broccoli salad, or strawberry kale salad on the side.
• Indian-inspired sides: For an Indian-inspired feast, pair the chickpeas with a side of veggie turmeric yellow split peas, aloo gobi, vegetable samosas, or vegan saag paneer.

Storage Instructions

Fridge: Let the leftover curried chickpeas cool to room temperature, then transfer them to an airtight container. Store them in the refrigerator for 4 to 5 days.

Freezer: They also freeze well for up to 3 months in freezer-safe bags or airtight containers. Allow the leftovers to thaw in the refrigerator overnight before reheating.

Reheat: the chickpea curry in a pot on the stove or for a few minutes in the microwave. Add a splash of water, non-dairy milk (learn how to make cashew milk, pecan milk, or peanut milk), or broth to help loosen the consistency, if needed.