Main DishesRice and Grain

Chickpea Curry Recipe | Delicious Indian Chickpea Curry

This Chickpea Curry Recipe is an aromatic dish that packs a punch of flavor. It’s simple and satisfying with the rich flavors of spices.

Chickpea Curry Recipe | Delicious Indian Chickpea Curry

Chickpea Curry Recipe | Delicious Indian Chickpea Curry

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 Servings
Calories 360 kcal


  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 can (14 ounces) diced tomatoes
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 1 cup vegetable broth
  • Salt and pepper to taste
  • Fresh cilantro, for garnish


  • First of all, start by heating the vegetable oil in a large pan over medium flame.
  • Then add the onions, garlic, and ginger to the frying pan and cook it until the onions are golden brown.
  • Now add the curry powder, turmeric, and cumin to the frying pan and stir it continuously to combine with the onions.
  • Add the diced tomatoes, chickpeas, and vegetable broth to the pan. Stir everything together and bring the mixture to a simmer.
  • Let the curry simmer for about 15-20 minutes, until the flavors have melded together.
  • Season the curry with salt and pepper to taste.
  • Serve the chickpea curry hot, garnished with fresh cilantro.

But what truly sets this curry apart is its versatility. It’s vegan and gluten-free, making it an excellent choice for those with dietary restrictions. And because it’s made with pantry staples like canned chickpeas and diced tomatoes, it’s a go-to recipe for busy weeknights. Whether served with a side of naan bread or a bowl of steamed rice, this Chickpea Curry is a feast for the senses.

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Noah Oliver

I am Noah Oliver, a Food and Recipes Blogger. I post very delicious and appetizing blog posts. Visit frequently if you are a food lover.

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