This chickpea curry recipe so quick and easy, a staple for easy weeknight dinners, made with lots of chickpeas, spices and coconut milk. On the table in about 20 minutes! Just grab a few ingredients out of your pantry and you have dinner with big flavor in a hurry!
You might also enjoy my Chicken Tikka Masala or Chana Masala recipes!

Coconut Chickpea Curry Recipe
I have an Easy Coconut Chickpea Curry dish 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! Or at least under 30 minutes, please. This particular recipe will most definitely deliver on that desire.
This recipe is going to become a new go-to in your recipe collection. It's chickpea curry in a hurry!
This particular recipe is vegetarian or vegan, 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.
Let's talk about how to make chickpea curry, shall we?
Featured Reader Comment
From Ale V: "This is the most delicious curry I have ever tried. Made this today for dinner and man! so good!"
Chickpea Curry Ingredients
- Oil. For cooking. Use olive oil or coconut oil.
- Vegetables. Onion, green onion, garlic, ginger, chilies. For the chilies, I'm using jalapeno and serrano, but you can use milder chilies to your preference.
- Spices. Curry powder, garam masala paprika, salt and ground black pepper.
- Coconut Milk. Use full fat coconut milk for more flavor.
- Chickpeas. I'm using canned, drained and rinsed.
- For Serving. Cooked rice, fresh chopped cilantro or parsley, lime wedges, spicy chili flakes, naan or roti.
How to Make Chickpea Curry - the Recipe Steps
Heat some oil in a large pan or wok to medium high heat and cook down the peppers and onion.
Add the garlic, ginger, and green onions, and cook another minute, then stir in the spices - curry powder. garam masala, paprika, and salt and pepper to taste.
I sometimes like to add in a bit of curry paste here as well for extra flavor.

Pour in the coconut milk, bring to a boil, then reduce the heat and simmer for 15 minutes or more to let the flavors develop, stirring occasionally. The curry sauce will thicken up a bit.
Processing Tip. You can process the sauce in a food processor at this point if you'd like a smoother sauce, or just continue.
Stir in the chickpeas (aka garbanzo beans) and warm them through for 5 minutes.

Serving Chickpea Curry
Serve the easy chickpea curry in a bowl on their own, or over prepared white rice if desired, then squeeze a bit of fresh lime juice over the top.
Top with fresh cilantro or parsley, lime wedges, spicy chili flakes. Basmati rice is great here. It's a lot like chana masala.
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.
Recipe Tips and Notes
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.
- Want Meats? Go for it. 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.
- Adding Shrimp. To add shrimp, simply tuck the raw shrimp (peeled and deveined) into the sauce and simmer 5-10 minutes, until cooked through. Cooking time can vary depending on the size of the shrimp.
- Vegan and Vegetarian Options. 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 baby spinach or kale. It's also tasty with tofu.
- Add Tomatoes. 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!
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.
Heat Factor (for Spicy Curry)
For spicier chickpea curry, you can add an extra teaspoon of curry powder, or incorporate hotter chilies like habanero pepper or maybe a ghost pepper.
I also like to add in a flavorful curry paste into the sauce, which adds a touch of extra heat. See the Recipe Video in the recipe card.
For milder chickpea curry, stick with the bell pepper, which has no heat. You can also dial back on the curry powder.
Storage & Leftovers
Leftover chickpea 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. You can also freeze it for 3 months or longer.
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 Recipes

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.

Easy Chickpea Curry Recipe
Ingredients
- 1 tablespoon vegetable oil or use coconut oil
- 1 medium bell pepper chopped (use jalapeno or serrano for extra heat)
- 1 medium onion chopped
- ½ cup chopped green onions
- 4 cloves garlic chopped
- 1 tablespoon fresh grated ginger
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 tablespoon paprika (or use crushed red pepper)
- 14 ounces coconut milk
- 30 ounces chickpeas (2 cans) drained
- Salt and pepper to taste
- FOR SERVING: Cooked rice (optional), fresh chopped cilantro or parsley, lime wedges, spicy chili flakes, roti or naan on the side.
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, garam masala, paprika, and salt and pepper to taste. Give it a stir.
- 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 in bowls with a squeeze of lime juice, then garnish and serve.
Video
Notes
Nutrition Information

NOTE: This recipe was updated on 1/27/25 to include new information and photos. It was originally published on 5/17/19.
Denyse Kay Ferrell says
I made this yesterday, and I love it! I added one fresh jalepeno to the bell pepper and that added just the right amount of heat. I think the next time I make this I'm going to add a handful of raisins to the mix to add a tiny touch of sweetness.
Mike Hultquist says
Very nice!! I'm happy you enjoyed it. I love how customizable it is. Thanks!
Grant says
I'm confused regarding the garam masala. The instructions say "chopped(if desired for extra heat)". I have only seen garam masala as a powder so I'm not sure how I would chop it and why that would create extra heat in any case.
Mike Hultquist says
Grant, that is my error. UGH. Thank you for alerting me to it! Glitch in the recipe card. I have corrected that issue. Thank you!
Jacqueline Betti says
What kind of coconut milk?
Mike Hultquist says
Full fat coconut milk is best. Enjoy!
Stacy Stewart says
Hi Mike
If i don't use the serrano chili, do i use 2 jalapenos?
Thanks
Stacy
Mike Hultquist says
Stacy, you can use 1 or 2, really to your preference. Enjoy!
Stacy Stewart says
We absolutely loved this. We are trying to add more meatless dishes, this will definitely go into the rotation. Think we will pair it with some Naan bread, make it a little more filling.
Mike Hultquist says
Perfect!! Thanks, Stacy. =)
Katie says
Dumb question: When I read 'curry paste' I imeediately was asking what kind of curry paste. How am I drawing a blank here? I use yellow, green, red, panang pastes & also curry powder in a spice jar. I don't think I know what just plain ol' curry paste is? Sorry and thank you in advance!!! xxoo
Mike Hultquist says
Katie, you can use different curry pastes for this recipe. You'll often find generic ones in some grocery stores. I reference my Yellow Curry Paste Recipe in the post (https://www.chilipeppermadness.com/recipes/yellow-curry-paste/), but your favorite will likely work for this. I have a number of different curry paste recipes here on the site.
Lois says
Great recipe! I have made several times with spinach and tomatoes as well
Mike H. says
Thank you very much, Lois!
Matthew says
We used smoked paprika because we were out of regular. I was nervous this wouldn’t work out but what a pleasant accident! Made with slim sliced chicken.Very tasty curry recipe.
Mike H. says
Appreciate it, Matthew. Glad you've enjoyed it!
Mary Hermis says
This is one of my family’s favorite Recipes! My husband does not like chickpeas but he loves this recipe! I make a Yogurt Flatbread and curried rice to go with it.
Mike Hultquist says
Awesome, Mary! Glad the family loves it! I love the yogurt flatbread addition, and curried rice. Next time for me for sure!
Marnie says
Made this tonight! (With all the spicy add-ons, of course). Flavor was perfectly perfect. My only tweek, for my personal preference- would be to slightly mash a few of the beans, and add a bit of stock to thin. LOVED IT
Mike Hultquist says
Glad you enjoyed it, Marnie! Thanks!
Joni says
In my old age I have just discovered that I love curry. This recipe is delicious. Savored every bite.
Mike Hultquist says
Thanks! Glad you enjoyed it, Joni!
Nancy says
Hi Mike!
Love curry! Can't wait to try this!
Mike Hultquist says
Enjoy, Nancy!
Sol says
Wonderful everyone loved it. Thanks!!
Mike Hultquist says
Great! Thanks, Sol!
Sol says
Looking forward to making this for dinner tonight. Question regarding adding shrimp.
Do you cook the shrimp first and add it in or have the shrimp cook in the curry dish as it simmers?
Thanks
Mike Hultquist says
Sol, you can do it either way. Easiest is to just tuck the shrimp to let them simmer and cook in the pan before serving. Should take 5-10 minutes, depending on the size of the shrimp. Enjoy!
Sol says
Thanks, I folded it in to cook for 10-15 minutes and it came out GREAT . THANKS!!
alicia houin says
I added potatoes and spinach..yum!
Zumiko Gómez says
Made this recipe for lunch , vegan style , with zucchini, also added some coconut oil .I loved it so much I'm making it again today. Delicious
Mike Hultquist says
Awesome! Glad you enjoyed it!!