chickpea curry recipe

Easy Thai Chickpea Curry with sweet potato, kale, and coconut milk. Not too spicy, healthy, and made with easy-to-find ingredients! Super tasty and ready in 30 minutes, so it’s perfect for fast weeknight dinners. Great leftover too!

Chickpea Curry

olive oil

garlic (minced (about 4 teaspoons))

ginger

onion

green curry paste (I used Thai Kitchen brand)

light coconut milk ((14 ounce cans))

potato

kale

reduced-sodium chickpeas ((15 ounces), rinsed adn drained)

broccoli

lime juice (from about 1 lime)

fish sauce (to make vegan, swap soy sauce

coconut sugar

brown rice (for serving)

basil (for serving)

Heat a Dutch oven, large saucepan, or deep skillet over medium. Once hot, add the olive oil, garlic, ginger, and onion. Cook, stirring frequently, for 3 to 4 minutes or until the onion is translucent. Add the curry paste and stir to coat. Cook for 1 minute, until fragrant.

Add the coconut milk and stir until the sauce is smoothly incorporated. Add the sweet potato, kale, and chickpeas. Increase the heat to medium high and bring to a simmer. Let simmer for 5 minutes, until the sweet potato is somewhat tender but still has a bit of chew, then add the broccoli. Simmer 3 to 5 additional minutes, until the broccoli is bright green and tender. Stir in the lime juice, fish sauce, and coconut sugar. Remove from heat and let cool for 3 minutes (this will ensure the yogurt does not curdle and gives the flavors a little extra time to marry). Stir in the Greek yogurt. Serve warm with rice and a sprinkle of fresh basil.

https://content.jwplatform.com/videos/j4VRFu4q.mp4

Green Chickpea Curry

Chickpea &amp; mushroom curry is a delicious and easy to make plant-based recipe. It’s warming, packed with flavors, and super satisfying. Perfect for a chilly fall day.

Chickpea &amp; Mushroom Curry

leeks

200 g brown button mushrooms (Cremini mushrooms) (sliced)

garlic (minced)

100 g smoked tofu

cinnamon

turmeric

coriander powder

cardamom

250 g cooked chickpeas

water

salt

150 g cooked chickpeas

cashews

tomato paste

pan-fried chickpeas

pan-fried mushrooms

thyme

Drain cashews well. Place them into a blender with 150 g cooked chickpeas, tomato paste, and 200 ml water. Blend briefly until smooth.

You can use an immersion blender to achieve a smooth texture.

Chickpea-cashew paste

In a large pot place 2 tablespoons of olive oil, chopped leeks, and mushrooms, and cook for about 7-8 minutes until leeks and mushrooms are tender and golden, stirring frequently. Add minced garlic, tofu, and spices, and cook for about 1 minute, while stirring constantly.

Stir in chickpea-cashew paste, 250 g cooked chickpeas and 200 ml water. Bring to a simmer over medium heat, season with salt, then reduce heat slightly to low or medium-low, and gently simmer for 15 minutes until the mushrooms are tender. Stir occasionally.

Check the seasonings and add more salt and spices if needed.

Curry

Serve in a bowl with cooked rice.

Top with pan-fried mushrooms and crispy pan-fried chickpeas and garnish with thyme.

Serving suggestion

For my love of chickpeas, I'm always testing recipes to cook simple, healthy and easy Chickpea Curries for weekday dinner.&nbsp;In my home, no one will mind eating healthy if it tastes good... I'm sure so is in yours!?&nbsp;This creamy chickpea curry fits right in category of being healthy, easy to cook, and yet tastes like a scrumptious restaurant-quality dinner at home..... Vegan, high in fiber, gluten free, and is ready in just 20 minutes! How good does that sound?&nbsp;<img alt="Creamy and vegan Roasted Tomatillos Chickpea Curry | chefdehome.com" src="https://media.chefdehome.com/750/0/0/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-1.jpg" />Honestly,&nbsp; Roasted Tomatillos Chickpea Curry is pure example of my passion for Mexican bold flavors and my Indian heritage. When I was testing this recipe ..... I had my kitchen counter lined-up with small bowls filled with different versions of this curry and my guinea pig tasting everything.. ;) (you know him). I had this recipe in mind since long but wanted to make sure flavors work good together.&nbsp;I'm no stranger to experimenting with curries, and knew tang of roasted tomatillos will go good with meaty chickpeas and spicy curry.. yet recipe-testing has it's own fun. (and reassurance) :)<img alt="Creamy and vegan Roasted Tomatillos Chickpea Curry served with rice for easy weekday dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-3.jpg" />Coconut Milk - Yes or No?I was divided among using coconut milk or or no coconut milk in this curry. By nature, tangy gravies or dressing go great with chickpeas... In fact also enhance the flavor of chickpeas. So for me, this curry without coconut milk had sharp zesty and tangy flavor which I really loved. However, coconut milk adds another layer of flavor, tone down the tang and spice of curry as well. Bonus is that it makes curry even more creamy and still it is vegan.&nbsp;So in short, you can skip coconut milk or add substitute like almond milk or heavy cream (not vegan). However, please don't use traditional yogurt for creaminess in this curry. The tang of yogurt does not go with already tangy Tomatillos in this Chickpea Curry.<img alt="Creamy easy healthy Indian Chickpea Curry with a fusion taste of roasted tomatillos for a quick weekday dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-10.jpg" />Is it Salsa Verde Curry?!!Oh my!! You guessed it! ;)I know you are about to ask me - Savita, this Roasted Tomatillos sauce reminds me of Salsa Verde! Even though the sauce is not pure Salsa Verde but my answer is: Sure, it is very similar! It has that sharp and tangy taste which is courtesy of&nbsp;roasted tomatillos. See, now you know what will this chickpea curry taste like? ;) &nbsp;(a little tang, little spice...)In-fact, if you have any leftover salsa verde in your refrigerator? This curry will fly from your kitchen to dinner table under 10 minutes.&nbsp;PS: In-case you have already&nbsp;made-up mind to use salsa verde? Please don't forget to cook-off the watery liquid of salsa verde or curry will be runny and will not taste good. Also use good quality salsa verde and use les, as salsa verde will be tangier than this sauce.<img alt="Tangy Creamy Chickpea Curry with Coconut Milk for a winter comfort yet healthy dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-4.jpg" />Okay, enough about curry. Now, I can't resist to share the good news!! From past few days it has been raining heavily (for a change) with temperature&nbsp;in low 50s. drum rolls!!!!! We have seen no rain past whole year. It was so badly&nbsp;needed!And such good weather calls for&nbsp;a bowl of warm Chickpea Curry! Happy tummy, happy mind and happy me! :)Honestly, in cold weather I need something warm for all three meals. Even when I pack salads for lunch, I pack a portion of warm side like some leftover curry, small soup, or lentils which can be enjoyed warm. To me that few bites of warm food makes lunch so so comforting. For dinner and breakfast, mostly warm meal is ritual in our house. Other than sometime in summers when we switch to smoothies.<img alt="Tangy Creamy Chickpea Curry with Coconut Milk for a vegan and gluten free winter comfort yet healthy dinner | chefdehome.com" src="https://media.chefdehome.com/750/0/0/c/chickpea-curry/roasted-tomatillo-salsa-verde-chickpea-curry-chefdehome-13.jpg" />Diet Info:This delicious Chickpea Curry is gluten free (when served with rice or quinoa), vegan and also rich in healthy fiber and vegetarian protein. &nbsp;I hope you all are enjoying your day so far. Now, these pictures are making me super hungry. Time to get up for lunch! Oh, and speaking of which reminds me that this Chickpea Curry freezes very well. I usually freeze curry in small portions so it is easy to reheat for 1-2 quick servings. You know what? I still have a portion of this curry in freezer. I guess, my lunch is calling me! :)Enjoy! -Savita

Roasted Tomatillos Chickpea Curry

Tomatillo, medium size, husk removed

Poblano Pepper

tbsp Olive Oil

Cup Cilantro, handful of fresh leaves and stems

tsp Oregano

Salt

tbsp Coconut milk,

Cup Chickpeas, 16

tbsp Curry Powder

tsp Olive Oil, or canola oil

Salt and Black Pepper

Lime,

Cup Water

Roast Poblano and tomatillo on direct stove heat or grill or under broiler until nicely charred and soft. (6-8 minutes). Scrap-off seeds and skin from roasted poblano. Add poblano flesh (no seeds/stem/skin), roasted tomatillos , and rest of Roasted Tomatillos Sauce ingredients - cilantro, oregano, salt and olive oil, to food processor.

Process everything to a sauce like Salsa Verde. Remove and set aside. In same processor, add 1/2 cup cooked chickpeas and pulse a few times to mash them. Set aside.

Heat a  pan, with 1-2 teaspoon olive oil (or canola if using) then add curry powder and let curry perfume oil for 30 seconds. Add 1/2 roasted tomatillo sauce and cook for 2 minutes.

Add  mashed chickpeas, remaining whole chickpeas, coconut milk and 1 cup water. 

Mix well and bring to boil, then reduce heat and simmer curry until curry is thick. (5-7 minutes on medium-high heat) Taste and adjust salt and black pepper. Add more coconut milk if you prefer per taste.

Serve over rice or quinoa. Or Indian naan bread and enjoy!

Don&#8217;t wait for the weekends to enjoy a curry. This quick recipe combines crispy paneer with chickpeas for a tasty vegetarian dinner.

Quick paneer and chickpea curry

tbsp vegetable oil, plus 1 tsp

paneer,

onion,

garlic cloves, crushed

3cm fresh ginger, grated

tbsp Patak’s mild curry paste

tinned chopped tomatoes

frozen spinach

lemon juice

To serve

Basmati rice and natural yogurt

Heat the 1 tbsp oil in a large lidded frying pan over a high heat. Add the paneer and fry for about 5 minutes until golden on all sides. Remove the paneer from the pan using a slotted spoon and put on a plate lined with kitchen paper.

Add the extra teaspoon of oil to the same pan, then fry the onion, garlic and ginger until the onion has softened. Add the curry paste and cook for a few more minutes. Add the chopped tomatoes, chickpeas and spinach, then cook over a low-medium heat for 10 minutes with the lid on, stirring occasionally, until the spinach has thawed and the curry is warmed through.

Turn the heat down, then stir in the paneer, lemon juice and a generous pinch of salt and pepper. Serve with steamed basmati rice and a dollop of yogurt on top.

This rich and creamy chickpea curry has a great depth of flavors, and it&#039;s ready in just 10 minutes. Perfect for meal prep!

10-Minute Chickpea Curry

chickpeas

coconut milk ((13.5 ounces))

garam masala

ginger powder

chili flakes

garlic, minced

spinach,

lemon wedges ((optional))

coriander ((optional))

Heat the oil in a large pan. When the oil is smoking hot lower the heat and add the spices (see additional notes below).

After a few seconds, add the chopped onions and the minced garlic.

Once the onion and garlic are golden brown (around a minute),  add the chickpeas and the coconut milk. Add salt to taste.

Cook for 5 minutes, then add the washed fresh spinach, stir well and cover.

Let the spinach wilt for a couple of minutes. And it&#039;s ready to serve.

You can add a splash of fresh lemon juice and some freshly chopped coriander if you like. But it&#039;s not essential.

This curry is delicious with basmati rice or naan bread.

Curries don’t get much quicker and easier than this 10 Minute Chickpea and Spinach Curry. Just tip everything in to the pan and it’s ready less than 10 minutes later.

10 Minute Chickpea and Spinach Curry

garlic

400 g chopped tomatoes (canned)

400 g canned chickpeas (drained)

spinach

g fresh coriander (cilantro)

0.5 tsp ground coriander

paprika

cumin

cayenne pepper

Sea salt and black pepper

Cook onion

Heat a little oil in a large pan and add the onion and garlic and cook for 2 minutes.

Add spices

Add chickpeas

Add the chopped tomatoes, drained chickpeas and salt and pepper. Reduce the heat and simmer for 8 minutes.

Add spinach

2 minutes before it has finished cooking, add the spinach and coriander and stir well.

Cook

Cook for 2 minutes or until the spinach has wilted. Serve with chopped coriander (cilantro).

https://embed.mediavine.com/videos/ykoxqryogg7fmmvkl3x9

This 10 Minute Chickpea and Spinach Curry is an easy vegan curry that you need in your life. It’s low in calories and fat and you just tip everything in to the pan and it’s ready less than 10 minutes later. Bursting with iron rich spinach and protein packed chickpeas, this curry freezes well and it’s easy to adapt.

Vegan Chickpea Curry. Our awesome vegan take on the insanely popular dish. Ridiculously tasty and nutritious - just look at all that protein, fibre and iron.

Vegan Chickpea Curry

basmati rice

onions

lime

curry paste ((your favourite

can low fat coconut milk

soy sauce ((try

tomato

basil, fresh

maple syrup ((sugar is fine too))

sugar snap peas ((any green veg you like))

Rice

Add the rice, water and a pinch of salt and bring to a boil. Keep an eye on the rice - when the water is boiling put a lid on it, reduce the heat to low and cook for another 8-10 mins (or as per packet instructions).

Prepare

While this is happening chop the onions, garlic, basil and juice the lime.

Put the oil and onions into a large pan and cook on a low-medium heat until the onions start to soften and turn clear, about 5 minutes. Add the garlic for a further 1 minute.

Add curry paste and the milk, stirring until the curry is dissolved. Add a pinch of salt. Taste test - if you’d like your curry a little stronger then add another tsp.

Chickpeas

Throw in the drained and rinsed chickpeas (and chopped green veg if you’re using it) and soy sauce, and cook on a medium heat for around 5 minutes, bringing the curry to a boil. If it starts to burn, reduce heat immediately.

Combine

Add the chopped tomatoes, chopped basil, lime juice, soy sauce and gently simmer the curry for another 2 minutes.

Taste

Taste test again, and if desired add a another tbsp soy sauce and the syrup or brown sugar. Give it another stir.

The rice should be done by now too - fork it through to make it fluffy.

Serve

Serve the curry and rice together with papadoms and naan bread as optional sides.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1564134998/kx3ffjhvyj5b9vvab7bq.mp4

Vegan Chickpea Curry. Our awesome vegan take on the insanely popular dish. Ridiculously tasty and nutritious - just look at all that protein, fibre and iron

cook the rice

chop and juice

fry onions and garlic

Add curry paste and coconut milk

Add chopped tomatoes and basil

Add sugar

Check rice

Serve the curry

Chickpea Curry - Ready in 25 mins, vegan and soooooo worth it!

This creamy, dreamy Chickpea Curry makes for a gourmet, restaurant-quality yet approachable meal that’s on the table in an hour. Featuring bold Indian flavors and a taste of healthy indulgence, it&#039;ll quickly become a new staple in your dinner rotation.

avocado oil

coriander seeds ((Note 1))

cumin seeds ((Note 1))

garlic cloves, (minced)

2- inch piece fresh ginger, (minced or grated)

kosher salt ((Note 3))

(13.5 oz /400 mL) can full-fat coconut milk ((Note 4))

(120 mL) water ((Note 5))

(15 oz /425 grams) cans chickpeas,

tahini, (well-stirred)

organic cane sugar, (brown sugar, or coconut sugar)

Swiss chard or lacinato kale ((Note 6))

Freshly squeezed lemon or lime juice, (½ to 1 tablespoon, to taste)

cilantro leaves and tender stems, (chopped)

mint leaves, (chopped)

curry powder

coriander

nutmeg

black pepper

Keep a small bowl of water nearby for deglazing. Heat the oil in a 12-inch heavy-bottomed sauté pan or medium-sized Dutch oven over medium-high heat. Once hot, add the cumin and coriander seeds for about 1 minute, tossing frequently, or until aromatic and darker by a few shades but don’t let them burn!Add the curry leaves: if using fresh leaves, cover the pan immediately and stand back to prevent oil splatter. Cook for just 20 seconds to prevent burning. For dry leaves, cook a little longer.

Add the onions with a big pinch of salt and cook for 5 minutes, until starting to get some color. If the spices start to darken, lower the heat to medium. Add a splash of water as needed to prevent onions from browning. Add garlic, ginger, serrano peppers, and cook for 1 to 2 minutes, stirring frequently.

Add Ground Spices and tomato paste and stir frequently for 90 seconds. If it dries out, add a splash of water. Add tomatoes + 2 teaspoons kosher salt. Use tomato juices to scrape up browned bits. Cook for 5 minutes, or until tomatoes are soft and the oil starts to release from them.

Pour in chickpeas, coconut milk, water, tahini, and sugar. Stir well and bring to a simmer. Cover and simmer for 15 to 20 minutes, opening the pot to stir occasionally.

Meanwhile, rinse Swiss chard (or kale) and cilantro and mint. For the greens, remove the center ribs and discard. Roll the leaves and up slice the leaves very thinly. Chop the cilantro and mint.

After the simmer time, add the greens. Simmer until tender and wilted, 4 to 5 minutes. Stir in the garam masala to combine.

Off the heat, squeeze in a little lemon or lime juice, cilantro, and mint. Season to taste with salt (about ½ teaspoon kosher salt). Rest for 5 to 15 minutes to allow flavors to meld. Serve with cooked rice or flatbread.

Slow Cooker Chickpea Curry Recipe is made from scratch with very little effort.&nbsp;

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Top 11 chickpea curry recipe recipes from across the web

The most viewed chickpea curry recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chickpea Curry

Chickpea &amp; Mushroom Curry

Roasted Tomatillos Chickpea Curry

Quick paneer and chickpea curry

10-Minute Chickpea Curry

10 Minute Chickpea and Spinach Curr...

Vegan Chickpea Curry

Chickpea Curry

Slow Cooker Chickpea Curry Recipe

Crockpot Chickpea Curry Recipe

Mob's Curried Chickpea Stuffed Swee...

The most viewed chickpea curry recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Chickpea & Mushroom Curry