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This 30-minute curried chickpeas recipe is packed with protein, has comforting Indian-inspired flavors, and is quick and easy to make with simple ingredients! Stovetop, slow cooker, and Instant Pot instructions included.
Easy and Budget-Friendly Vegan Chickpea Curry
When I first went vegan, these easy curried chickpeas were on my weekly dinner rotation. I loved how this fuss-free, budget-friendly meal was full of comforting Indian-inspired flavors and managed to keep me full for hours!
While I’m now a certified plant-based pro (check out my vegan cookbooks!) and have ventured into making similar meals, like curried lentils and vegan tandoori chickpeas, this curried chickpea recipe is still a staple of mine. I know you’ll love it, too!
This dish is similar to other easy chickpea curry recipes (like this chickpea and carrot curry recipe) in that it’s a one-pot dish made with Indian spices, aromatics, and canned chickpeas (chana in Hindi). The chickpeas are simmered in a creamy, well-seasoned, and secretly protein-packed sauce to fill them with flavor and help them soften. It only takes 30 minutes to put together, making it a perfect go-to meal for busy weeknights or anytime you’re craving seriously good food.
What’s better is that you can make this dish on the stovetop, in a slow cooker, or in the Instant Pot. All three methods are foolproof and fast! Just don’t forget the rice and vegan naan on the side for an unforgettable meal.
Looking for more comforting and hearty chickpea recipes? Check out our vegan chickpea stew, BBQ chickpea wraps, and lentil chickpea salad.
The Ingredients and Substitutes
Canned chickpeas come together with simple spices and aromatics in this easy vegan curry recipe. Here’s what you need:
What Else Can I Add to Chickpea Curry?
- Coconut milk: You’ll see canned coconut milk in most curry chickpea recipes but we 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 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 guide to lentils here!)
How to Make Curried Chickpeas
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: Heat the oil in a large pan over medium heat. Once hot, add the onions and cook until they’re translucent.
Step 2: Meanwhile, blend the tomato sauce, garlic, ginger, and silken tofu until smooth.
Step 3: Season the onions with curry powder and cinnamon.
Step 4: Add the chickpeas and tofu tomato sauce to the pan with the seasoned onions. Heat to a gentle boil, then lower the heat to a simmer. Cover with a lid and cook for about 20 minutes.
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 brown rice or quinoa (reference a complete guide to quinoa here!), garnish with cilantro and a lime wedge, and enjoy!
FAQs
Sure! Sauté the onions in a skillet and blend the tofu mixture as normal. Pour the onions, sauce, seasonings, and chickpeas into a slow cooker and stir to combine.
Cover with a lid and cook on Low for 7 to 8 hours or on High for 3 to 4 hours. Season with salt and pepper at the end, then enjoy.
Absolutely. To make Instant Pot curried chickpeas, sauté the onions using the sauté function on your Instant Pot and blend the sauce as normal.
Add the sauce and remaining ingredients (except the garnishes) to the Instant Pot. Seal the lid on top and pressure cook on high for 2 minutes. Quick release the remaining pressure when done, then remove the lid and serve.
No, this curry recipe is not spicy. Rather, the Indian spices help it taste warm and cozy! If you’d like the dish to have some heat, sauté a green chili pepper with the onions, season the onions with a pinch of cayenne pepper, or make this with red curry paste instead of yellow curry powder.
Pro Recipe Notes
- 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
- 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, 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
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.
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 (like cashew milk, pecan milk, or peanut milk), or broth to help loosen the consistency, if needed.
Curried Chickpeas
Ingredients
- 1 tablespoon of neutral oil
- 1 yellow onion, diced
- 2 teaspoons of curry powder or more to taste
- ½ teaspoon of cinnamon
- 2 cups of tomato sauce
- 4 garlic cloves, peeled
- 1-inch piece of ginger, peeled
- 2 (15-ounce) cans of chickpeas, drained and rinsed
- 1 (12-ounce) box of soft silken tofu
- Salt and pepper to taste
- Cilantro, chopped for garnish (optional)
- Lime wedges, garnish (optional)
Instructions
- Heat the oil in a large pan with a lid over medium heat.
- Add the onions and lower the heat to a medium-low. Cover with the lid and cook the onions until translucent, fragrant, and slightly charred. Mix occasionally to prevent burning.
- While the onions are cooking, to a blender, add the tomato sauce, garlic, ginger, and silken tofu. Blend for one minute. Set aside.
- Remove the lid from the pan and add the curry powder and cinnamon to the onions. Mix well and cook for 20 seconds.
- Add the tomato-tofu mixture to the pan. Turn the heat up to medium and bring to a light boil. Lower the heat to a simmer, cover with the lid, and cook for at least 20 minutes occasionally mixing to prevent it from sticking to the pan and burning. The longer it simmers, the more flavorful and softer the chickpeas get. Taste and add salt and pepper to taste.
- Serve and garnish with cilantro and a lime wedge if using.
Notes
- 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.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
So hearty and delicious. Love it!
Hi! I made the curry chickpeas, and it was absolutely delicious! But mine does not look at all like the picture. Mine is much darker. Is the recipe maybe missing an ingredient, like maybe coconut milk? I think I’ll try adding that next time.
So glad you enjoyed it! 🙂
Hi Debbie! I also thought it was missing something & have made it with coconut milk (added 1 can). It is soooo good.
This photo is very misleading. The curry is not this yellow creamy as depicted, it has red color
Make sure you use yellow curry paste instead of red curry if you want the yellow color. Either one will be delicious though, enjoy!