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Chickpea Curry Recipe
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4.82 from 11 votes

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.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: American, Thai
Keyword: curry, recipe, spicy, vegan, vegetarian
Servings: 4
Calories: 367kcal


  • 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


    • 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.



    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.


    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