Name: Chickpea Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian-Inspired
Ingredients: 1 tablespoon coconut oil; 1 small onion, finely chopped; 3 garlic cloves, minced; 1 tablespoon grated fresh ginger; 1 tablespoon curry powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon turmeric; 1 can (15 oz) chickpeas, drained and rinsed; 1 can (15 oz) coconut milk; 1/2 cup crushed tomatoes; Salt and black pepper to taste; 1 cup broccolini or tender stem broccoli; 1 tablespoon lemon juice (optional); Cooked rice or naan, for serving; Red pepper flakes and black sesame seeds (for garnish)

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This hearty chickpea curry is a nourishing and flavorful dish that brings together creamy coconut milk, warming spices, and tender broccolini for a satisfying plant-based meal. Balanced, vibrant, and comforting, it’s an easy one-pot dinner that comes together quickly and is packed with plant-based protein and fiber.

Why You’ll Love This Recipe

Chickpea curry is the perfect combination of simplicity and depth. The chickpeas provide a filling and protein-rich base, while the coconut-tomato sauce is infused with garlic, ginger, and spices like curry powder, cumin, and turmeric for bold, warming flavors. Broccolini adds a fresh, slightly crisp contrast, making the dish not only hearty but visually appealing. It’s vegan, gluten-free, and ideal for busy weeknights or meal prepping.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 tablespoon coconut oil
1 small onion, finely chopped
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
1 can (15 oz) chickpeas, drained and rinsed
1 can (15 oz) coconut milk
1/2 cup crushed tomatoes
Salt and black pepper to taste
1 cup broccolini or tender stem broccoli
1 tablespoon lemon juice (optional)
Cooked rice or naan, for serving
Red pepper flakes and black sesame seeds (for garnish)

directions

In a large skillet, heat coconut oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent.
Stir in the garlic, grated ginger, curry powder, cumin, smoked paprika, and turmeric. Cook for 1 minute until fragrant.
Add chickpeas, coconut milk, and crushed tomatoes to the skillet. Season with salt and pepper. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat and let simmer for 10–12 minutes, stirring occasionally, until the sauce thickens slightly.
Add broccolini during the last 5 minutes of simmering and cook until tender-crisp.
Stir in lemon juice, if using, and adjust seasoning to taste.
Serve hot over cooked rice or with naan. Garnish with red pepper flakes and black sesame seeds.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories per serving: 340 kcal

Variations

Add greens: Stir in spinach or kale during the last few minutes of cooking for added nutrients.
Use cauliflower: Substitute broccolini with cauliflower florets for a heartier texture.
Make it spicy: Increase the smoked paprika or add fresh chili for extra heat.
Cream alternative: Use cashew cream or soy cream instead of coconut milk for a different richness.
Flavor twist: Add a dash of garam masala or coriander at the end for more complexity.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until hot, stirring occasionally. Add a splash of water or broth if the curry thickens too much. This curry also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen chickpeas?

Yes, cooked frozen chickpeas can be used. Thaw them before adding to the curry for best results.

What can I substitute for broccolini?

You can use regular broccoli, green beans, or even zucchini.

Is this curry spicy?

It’s mildly spiced. Adjust the heat level by adding more chili flakes or fresh chili.

Can I use light coconut milk?

Yes, but the curry will be slightly less rich. Full-fat coconut milk provides a creamier texture.

How do I thicken the sauce?

Simmer a little longer uncovered, or mash a few chickpeas into the curry to help it thicken.

Is this recipe freezer-friendly?

Yes, it freezes well. Let it cool completely before freezing in a sealed container.

What kind of curry powder should I use?

A mild to medium Indian-style curry powder works well. Choose based on your preferred spice level.

Can I make this oil-free?

Yes, sauté the onions and spices in a few tablespoons of vegetable broth instead of oil.

What sides go well with chickpea curry?

Rice, quinoa, naan, or flatbread all pair beautifully with this dish.

Is it suitable for meal prep?

Absolutely. It stores and reheats well, making it a great option for lunches or batch cooking.

Conclusion

This chickpea curry is a vibrant, hearty, and satisfying plant-based meal that’s as nourishing as it is delicious. With fragrant spices, creamy coconut milk, and tender broccolini, it brings warmth and flavor to your plate with minimal effort. Whether served over rice or scooped up with naan, this comforting curry is a staple worth keeping in regular rotation.

Chickpea Curry

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This hearty chickpea curry is rich, creamy, and full of flavor. Simmered in a fragrant coconut-tomato sauce with garlic, ginger, and warming spices, it’s balanced with vibrant broccolini for texture and color. Perfect for a nourishing plant-based meal.

Author: Mari
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Indian-Inspired
Diet: Vegan

Instructions

Heat coconut oil in a large skillet over medium heat. Sauté onion for 3–4 minutes until translucent.
Stir in garlic, ginger, curry powder, cumin, paprika, and turmeric. Cook for 1 minute until fragrant.
Add chickpeas, coconut milk, and crushed tomatoes. Season with salt and pepper. Stir to combine.
Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes to thicken.
Add broccolini during the last 5 minutes and cook until tender-crisp.
Stir in lemon juice if using. Serve hot over rice or with naan.
Garnish with red pepper flakes and sesame seeds.