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Home » Easy Chickpea Curry Recipe

Easy Chickpea Curry Recipe

by Mike Hultquist · May 17, 2019 · 37 Comments

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This quick and easy chickpea curry recipe is a staple for an easy weeknight dinner, made with chickpeas, spices and coconut milk. On the table in about 20 minutes.

Chickpea Curry Recipe

I have an easy coconut chickpea curry recipe today for you, my friends. There are days when we are all in a hurry and we just don't have much time to cook. That doesn't stop us from wanting spicy food, though. Right?

Of course not!

We want spicy food with big flavor in a hurry. We want it now! This particular recipe will most definitely deliver on that desire.

We're talking my Easy Chickpea Curry recipe, and it's going to become a new go-to in your recipe collection. It's chickpea curry in a hurry!

Chickpea Curry in a pan

This is a vegetarian and vegan curry recipe, though it's easy to customize. You can add in chicken if you'd like, as well as shrimp or even lamb for a non-vegan option.

About the Peppers and Spices

This recipe calls for both curry paste and curry powders, as well as a jalapeno pepper and serrano pepper. The curry paste and curry powder can be found at most supermarkets, though you may need to seek them out at a specialty store.

It's worth it, though, to have them in your collection of ingredients. Or you can just make your own curry paste like I do.

Any curry paste will do, whether it is green, yellow, or red curry paste. However, each will have its own flavor profile. I prefer to use either red or yellow curry paste, depending on my mood.

I used my own Yellow Curry Paste Recipe here, as well as this simple curry seasoning blend, though there are many to choose from. Garam masala is a popular addition, though I didn't use any here. I've opted for the double whammy of curry paste and curry powder. It's just the right combination for me.

Hey, spice is life! Try as many as you can!

Making Spicy Curry

I like to spice up my curries by adding in hotter chili peppers, like a habanero pepper or two, maybe a ghost pepper. You can adjust the seasonings and peppers to your own personal preferences.

If you're looking to keep it on the milder side, skip the serrano and stick with the jalapeno, or just use a mild bell pepper. You'll still get some wonderful flavor without all the heat.

Let's talk about how to make chickpea curry, shall we?

Chickpea Curry, so vibrant and flavorful

 

Mike's Easy Chickpea Curry Recipe Steps

First, heat a large pan or wok to medium heat and add 1 teaspoon oil.

Add your peppers and onion. Cook them down about 5 minutes, until the peppers and onions have softened.

Cooking down the peppers and onions

Next, add in the garlic, ginger and the green onions. Cook another minute, stirring, until the garlic is fragrant.

Add in the curry powder,  paprika, and salt and pepper to taste. Give it a stir.

Adding the seasoning to my Chickpea Curry Recipe

Stir in the curry paste and cook it for a minute.

Stirring in the curry paste

Add your coconut milk and stir. Bring to a boil then reduce the heat.

Stirring in the coconut milk

Simmer and continue to cook for 10 minutes or more to let the flavors develop. The curry sauce will thicken up a bit.

Stir in the chickpeas (aka garbanzo beans) and warm them through for 5 minutes.

Stirring in the chickpeas

Serve the easy chickpea curry over prepared white rice if desired, then squeeze a bit of fresh lime juice over the top.

Top with fresh chopped cilantro or parsley, lime wedges, spicy chili flakes. Basmati rice is great here.

BOOM! Done! Super easy, right? Quick and easy recipes are the best. Hey, we're busy today! I get it.

Refer to the video in the recipe card. It details all the steps to make the chickpea curry. I hope it helps! I love a good coconut curry.

Chickpea Curry in a pan, with a serving spoon

Recipe Notes and Variations for Chickpea Curry

This is probably my favorite easy chickpea curry for the sheer simplicity of it. But if you're super hungry and want to vary it up, this particular recipe is perfect to use as a base.

Consider adding a meat to the recipe. I've made this with chicken, lamb and pork and it always comes out flavorful. Consider shrimp as either an add on or to swap in. I love this recipe with shrimp. The combination of both shrimp and chickpeas is flavorful and still low calorie.

If you'd like to keep it vegan, try sweet potato, eggplant or lentils. You can easily slip in broccoli or some green leafy vegetables like spinach or kale. It's also tasty with tofu.

Add diced tomatoes for another spin. Tomatoes are commonly used in curries and I enjoy them.

To be honest, you can pretty easily include any number of vegetables you'd like to use up. Zucchini, anyone? Of course!

Here are some common questions I've heard about this recipe and other curries.

What are the Differences Between Red Curry and Yellow Curry?

Yellow Curry Paste on a spoon

The biggest differences between red curry and yellow curry is the heat level and choice of peppers. Red curries tend to be hotter than yellow curries, and use spicier red peppers as their base.

Yellow curries usually use milder chili peppers, and the inclusion of turmeric offers its vibrant yellow color.

What are some substitutes for Garbanzo Beans (Chickpeas)?

Garbanzo Beans, aka "chickpeas", are a firm legume, round in shape, about 1/4" thick. If you can't find them for this recipe, or prefer to use another bean, try using any of the following:

  • Butter Beans
  • Lima Beans
  • Cannellini Beans (white kidney beans)
  • Great Northern Beans. 

How long does curry last in the fridge?

Curry will last up to a week in the refrigerator if properly stored. Normal time frames for cooked foods last 4-7 days stored in the refrigerator. Store it in a sealed airtight container. 

Just be sure to refrigerate the leftovers as quickly as possible, and never after 2 hours of sitting out.

That's it, my friends! I hope you like it. I love this recipe. In so many ways. It's definitely a creamy chickpea curry. And, it's dairy free.

TRY SOME OF MY OTHER POPULAR CURRY DISHES

  • Chicken Tikka Masala
  • Chicken Korma
  • Chicken Saag
  • Spicy Beef Vindaloo
  • Spicy Thai Curry Chicken Soup
  • Coconut Chicken Curry
  • Khao Soi – Northern Thai Coconut Curry Soup
  • Thai Panang Curry
  • Thai Shrimp Curry
  • Red Lentil Curry
  • Green Curry
  • Sweet and Spicy Cashew Chicken
  • Curry Recipes

Chickpea Curry in a pan, ready to eat

If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.

Chickpea Curry Recipe
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Easy Chickpea Curry Recipe

This quick and easy chickpea curry recipe is a staple for an easy weeknight dinner, made with spices and coconut milk. On the table in about 20 minutes.
Course: Main Course
Cuisine: American, Thai
Keyword: curry, recipe, spicy, vegan, vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories: 367kcal
Author: Mike Hultquist
Servings: 4
Tap or hover to scale
4.84 from 12 votes
Leave a Review

Ingredients

  • 1 tablespoon olive oil or use coconut oil
  • 1 jalapeno pepper chopped
  • 1 serrano pepper chopped (if desired for extra heat)
  • 1 medium onion chopped
  • ½ cup chopped green onions
  • 4 cloves garlic chopped
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon curry powder I use 2 tablespoons in mine!
  • 1 tablespoon paprika
  • Salt and pepper to taste
  • 2 tablespoons curry paste
  • 14 ounces coconut milk
  • 16 ounces prepared chickpeas canned is great
  • Salt and pepper to taste

FOR SERVING: Cooked rice, fresh chopped cilantro or parsley, lime wedges, spicy chili flakes

    Instructions

    • Heat a large pan or wok to medium heat and add 1 teaspoon oil.
    • Add your peppers and onion. Cook them down about 5 minutes, until the peppers and onions have softened.
    • Next, add in the garlic, ginger and the green onions. Cook another minute, stirring, until the garlic is fragrant.
    • Add in the curry powder, paprika, and salt and pepper to taste. Give it a stir.
    • Stir in the curry paste and cook it for a minute.
    • Add your coconut milk and stir. Bring to a quick boil and reduce the heat. Simmer for 10 minutes or more to let the flavors develop. The curry sauce will thicken up a bit.
    • Stir in the chickpeas and warm them through for 5 minutes.
    • Serve the easy chickpea curry over prepared white rice if desired, then squeeze a bit of fresh lime juice over the top.
    • Top with fresh chopped cilantro or parsley, lime wedges, spicy chili flakes.

    Video

    Notes

    Heat Factor: Mild-Medium. You’ll get a decent spiciness from this mixture, though the coconut milk tempers it quite a bit. Add in extra serrano peppers or hotter peppers to up the heat factor.
    This recipe is vegetarian/vegan.

    Nutrition Information

    Calories: 367kcal   Carbohydrates: 25g   Protein: 8g   Fat: 27g   Saturated Fat: 19g   Sodium: 334mg   Potassium: 542mg   Fiber: 7g   Sugar: 2g   Vitamin A: 2245IU   Vitamin C: 12.6mg   Calcium: 100mg   Iron: 6mg
    Chickpea Curry Recipe
    Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

    Categories: Asian Tags: Chili Pepper Madness, chili pepper recipe, easy/simple/quick recipes, vegetarian

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      Recipe Rating




    1. Amy says

      March 14, 2022 at 9:04 pm

      5 stars
      Made this tonight with a little sub since i was using what I had on hand and forgot to soak my garbanzo beans so I could cook and make this. I ended up using mung dal instead of beans. I just added a cup of dry mung dal and two cups water right before the step of adding the coconut milk. I simmered adding splashes of water as needed till al dente and let most of the water cook out and then added a can of coconut cream (since there was still a little water I went with the cream instead of milk) and let finish cooking till thickened. It was kinda like a loose porridge constance and of so comforting. Served with rice, curry roasted cauliflower, chopped avocado and cilantro. Oh so delicious! The sauce flavor was perfect! Thank you!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 14, 2022 at 9:58 pm

        Awesome, Amy. Very happy you enjoyed it this way! I appreciate you sharing your comments!

        Reply
    2. Sophie says

      March 13, 2022 at 8:48 am

      Hi. I was wondering if you drained and rinse the garbanzo beans? Thanks! Trying it tonight.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 13, 2022 at 8:53 am

        Sophie, yes, drained and rinsed. Enjoy!

        Reply
    3. Kevin Plumley says

      March 10, 2022 at 2:19 pm

      What can I use instead of the yellow curry paste

      Thank Kevin

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 10, 2022 at 2:28 pm

        Kevin, use extra curry powder if you're unable to find curry paste. Or try this Homemade Yellow Curry Paste Recipe: https://www.chilipeppermadness.com/recipes/yellow-curry-paste/

        Reply
    4. Bev says

      December 11, 2021 at 8:15 pm

      5 stars
      My hubby and I loved this dish. Scrumptious and I’ll be making this dish many times over. I served it over steamed rice. Thanks for a great recipe.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        December 12, 2021 at 9:27 am

        Thanks, Bev! I'm glad you both enjoyed it! Always great to hear.

        Reply
    5. Anne says

      January 23, 2021 at 5:05 pm

      4 stars
      Delicious curry, have some leftovers is it possible to freeze it successfully??

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        January 23, 2021 at 5:22 pm

        Anne, yes, you can freeze it. It might change the consistency a bit, but definitely good for saving. Glad you enjoyed it.

        Reply
    6. TPomroy says

      October 20, 2020 at 4:18 pm

      Another win from CPM. Super easy to make and a great flavor. I some extra jalapeno and added a little of the homemade chili crisp (from this site) it was bangin'!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        October 21, 2020 at 5:57 am

        Glad you enjoyed it! Thanks!!!

        Reply
    7. Debra says

      October 14, 2020 at 11:48 am

      5 stars
      Made this last night and my husband and I were in heaven. Truly delicious and so easy to make!! I added some chicken thighs I had leftover from the night before, a few potatoes and fresh spinach.
      This is such a versatile recipe. Thank you so much this will become a favorite in our house.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        October 14, 2020 at 11:56 am

        Thanks, Debra! Super happy you enjoyed it! One of my favorites for sure.

        Reply
    8. Carol says

      August 12, 2020 at 10:54 am

      5 stars
      So easy and absolutely delicious. Restaurant quality recipe. I added cauliflower to mine. I will be making this dish often.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        August 12, 2020 at 11:59 am

        Great to hear, Carol! Super happy you enjoyed it. Thanks!!

        Reply
    9. Andrea Rogers says

      June 08, 2020 at 11:04 am

      5 stars
      Recently transitioning to a pescatarian diet and was EXTREMELY happy to find the recipe on Pinterest. It is DELISH and provides food for several days. I added red and yellow and orange bell peppers as well as fresh cilantro to the end and it just tastes so amazing. Doesn’t make me miss meat at all and the flavors are so robust and yummy. Thank you so much!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        June 08, 2020 at 1:27 pm

        Great to hear, Andrea! Thanks for the comments. See you around the site!

        Reply
    10. Nina says

      March 24, 2020 at 10:48 am

      5 stars
      Very Nice, this was dinner today, we loved it. Defintly going to cook it again!
      Love from Norway

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 24, 2020 at 11:19 am

        Thanks, Nina! Super happy you enjoyed it! Cheers to Norway! =)

        Reply
    11. Elfriede says

      March 03, 2020 at 6:14 pm

      5 stars
      This was so good! I did not have a jalapeno so I substituted sriracha sauce and I added red curry sauce. Yum!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 04, 2020 at 7:53 am

        Thanks, Elfriede! Very nice! I love the substitutions. Perfect! Glad you enjoyed it.

        Reply
    12. Jen Morgan says

      February 29, 2020 at 10:28 am

      Your recipe looks delicious! However, I have dairy sensitive people AND a coconut allergy in my house. Do you have any suggestion as to how I could attain that level of creaminess without either? What could I use?

      Thanks so much!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        March 01, 2020 at 9:15 am

        Jen, I would look into something like soy milk, almond milk or a similar product for dairy free. Let me know how it turns out for you.

        Reply
    13. Jean says

      February 21, 2020 at 4:57 pm

      5 stars
      Fantastic! The flavors were just wonderful!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        February 21, 2020 at 5:03 pm

        Thanks, Jean! Glad you enjoyed it! I love this one.

        Reply
    14. Kevin says

      January 14, 2020 at 5:36 am

      Yikes! 95% of daily saturated fats in one serving? Where does all the fat come from? Was excited to make this, probably still will but not very often.

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        January 14, 2020 at 7:38 am

        Kevin, most of the saturated fat is in the coconut milk. Look for a low-fat coconut milk brand as a substitute. Let me know how it turns out for you.

        Reply
        • Kevin says

          January 14, 2020 at 2:06 pm

          Awesome, I’ll give it a try. Thanks dude!

          Reply
    15. Micheline says

      December 30, 2019 at 1:32 pm

      4 stars
      At first it tasted like powdered spices so I added a splash of lemon juice and 2 tablespoons of tomato paste, then it was perfect! I also added garam masala spice and fresh cilantro! Yum!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        December 30, 2019 at 4:06 pm

        I'm glad you enjoyed it, Micheline.

        Reply
    16. Gaines says

      May 24, 2019 at 11:53 am

      5 stars
      I just made this today, and it's really good! I doubled the recipe and added a medium-sized ratalu (also called purple yam- tastes like yuca) I got at an Indian grocery store instead of another can of chickpeas. I added that in with the coconut milk to let it simmer until tender before adding the chickpeas. I used some jarred red curry paste, and it was very good, but I want to try your curry paste recipe. I also added a couple of teaspoons of tamarind concentrate that I saw at the store which added a bit of sweetness and tang. The heat was good with the serrano and jalapeño, warm, but I didn't have to take breaks, haha.
      Found your website from the Poblano Cream Sauce recipe, it's great!

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        May 24, 2019 at 1:16 pm

        That's great, Gaines. Glad you found me! I love the addition of the ratalu. It's a nice way to mix it up. I appreciate the rating!

        Reply
    17. Kerry says

      May 18, 2019 at 7:00 pm

      5 stars
      Hi. This looks lovely! Can you please tell us the brand of curry powder and curry paste you use.
      Many thanks
      Kerry

      Reply
      • Michael Hultquist - Chili Pepper Madness says

        May 19, 2019 at 11:16 am

        Thanks, Kerry. I use a couple different homemade curry powder recipes (here is my Homemade Vindaloo Curry Powder Recipe) and I usually make my own Curry Paste Recipe, depending on the type of curry I'm making. There are so many brands to choose from, though.

        Reply
      • Manish shah says

        February 04, 2020 at 1:13 am

        Which curry paste used in this receipe ??

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          February 04, 2020 at 8:01 am

          Manish, try my yellow curry paste recipe, though you can use any of your own favorites. Of course flavors will vary, depending on the chosen curry paste. https://www.chilipeppermadness.com/recipes/yellow-curry-paste/

          Reply

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