12 Delicious Easy Chickpea Curry Recipes

Savory, satisfying, and surprisingly simple to make, chickpea curry is the ultimate weeknight hero for busy home cooks. Whether you’re craving something cozy on a chilly evening or a vibrant dish to spice up your meal rotation, our roundup of 12 delicious recipes has you covered. Dive in to discover your next favorite curry that promises big flavors with minimal fuss!

Creamy Coconut Chickpea Curry

Kickstart your weeknight dinners with this creamy coconut chickpea curry that’s as easy to make as it is delicious. Packed with bold flavors and ready in under 30 minutes, it’s the perfect dish to spice up your routine.

Ingredients

• 1 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup vegetable broth
• 1 tbsp fresh lime juice
• 1/4 cup cilantro, chopped
• Salt, to taste

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add finely diced yellow onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.
4. Mix in ground turmeric, cumin, coriander, and cayenne pepper, toasting the spices for 30 seconds to release their aromas.
5. Pour in drained chickpeas, tossing to coat evenly with the spice mixture.
6. Add full-fat coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
7. Reduce heat to low and let the curry simmer uncovered for 15 minutes, stirring occasionally.
8. Finish with fresh lime juice and chopped cilantro, adjusting salt to taste.

Serve this luscious curry over steamed basmati rice or with warm naan for a comforting meal. The creamy texture and vibrant spices make it a standout dish that’s sure to impress.

Spicy Tomato Chickpea Curry

Just when you thought chickpeas couldn’t get any better, this Spicy Tomato Chickpea Curry **smashes** expectations. **Packed** with bold flavors and a kick of heat, it’s a weeknight hero that’s as nutritious as it is delicious.

Ingredients

• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne pepper
• 1 can (14.5 oz) crushed tomatoes
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1/2 cup full-fat coconut milk
• 1/2 tsp salt
• Fresh cilantro, chopped for garnish

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add finely diced yellow onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Mix in ground cumin, coriander, turmeric, and cayenne pepper, toasting for 30 seconds to unlock flavors.
5. Pour in crushed tomatoes, simmer for 5 minutes to reduce slightly.
6. Add drained chickpeas and vegetable broth, bring to a gentle boil.
7. Reduce heat to low, stir in coconut milk and salt, simmer uncovered for 15 minutes.
8. Garnish with chopped fresh cilantro before serving.

This curry boasts a **creamy** texture with a **fiery** backbone, perfect over steamed basmati rice or with warm naan for dipping. **Transform** leftovers into a next-day wrap with crisp lettuce and a dollop of yogurt for a refreshing twist.

Quick Spinach and Chickpea Curry

Dig into this vibrant, nutrient-packed Quick Spinach and Chickpea Curry that’s ready in a flash—perfect for busy weeknights or lazy weekends.

Ingredients

• 1 tablespoon clarified butter
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup coconut milk
• 4 cups fresh spinach, roughly chopped
• 1/2 teaspoon sea salt
• 1 tablespoon lemon juice
• Fresh cilantro, for garnish

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add diced onion, sauté for 3 minutes until translucent.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Mix in ground cumin, coriander, turmeric, and cayenne pepper, toast for 30 seconds to release flavors.
5. Add chickpeas and diced tomatoes, simmer for 5 minutes to meld flavors.
6. Pour in coconut milk, bring to a gentle boil, then reduce heat to low.
7. Fold in fresh spinach, cook for 2 minutes until wilted.
8. Season with sea salt and lemon juice, stir to combine.
9. Garnish with fresh cilantro before serving.

Outrageously creamy with a hint of spice, this curry pairs beautifully with steamed basmati rice or warm naan. The spinach adds a fresh, earthy contrast to the rich coconut milk base.

Golden Turmeric Chickpea Curry

Craving a dish that’s as vibrant as your feed? This Golden Turmeric Chickpea Curry packs a punch with its bold flavors and Instagram-worthy hue. Get ready to spice up your dinner routine in just 30 minutes.

Ingredients

• 2 tbsp clarified butter (ghee)
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) full-fat coconut milk
• 1 cup vegetable broth
• 1 tbsp fresh lemon juice
• 1/2 cup cilantro leaves, chopped
• Sea salt, to taste

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add finely diced yellow onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Mix in ground turmeric, cumin, coriander, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
5. Pour in drained chickpeas, tossing to coat evenly with the spice mixture.
6. Add full-fat coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
7. Reduce heat to low and let the curry simmer uncovered for 15 minutes, stirring occasionally.
8. Finish with fresh lemon juice and chopped cilantro, seasoning with sea salt as needed.
9. Remove from heat and let stand for 5 minutes to allow flavors to meld.

Absolutely creamy with a subtle heat, this curry is a texture dream. Serve it over steamed basmati rice or with warm naan for scooping up every last bit.

Garlic Ginger Chickpea Curry

Dig into a bowl of this Garlic Ginger Chickpea Curry that’s bursting with bold flavors and ready in a flash. Perfect for weeknights when you crave something hearty yet healthy.

Ingredients

• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup coconut milk
• 1/2 cup vegetable stock
• 1/2 tsp sea salt
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add finely diced yellow onion and sauté for 5 minutes, until translucent.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Mix in ground turmeric, cumin, coriander, and cayenne pepper, toasting for 30 seconds to release flavors.
5. Add drained chickpeas and diced tomatoes, stirring to combine.
6. Pour in coconut milk and vegetable stock, bringing the mixture to a simmer.
7. Reduce heat to low, cover, and let simmer for 15 minutes, stirring occasionally.
8. Remove from heat and stir in sea salt.
9. Garnish with chopped fresh cilantro before serving.

Pack this curry with fluffy basmati rice or warm naan for a satisfying meal. The creamy coconut milk balances the heat, while the chickpeas add a satisfying bite. Try topping with a dollop of yogurt for a cool contrast.

Sweet Potato and Chickpea Curry

Elevate your weeknight dinners with this vibrant Sweet Potato and Chickpea Curry—packed with bold flavors and ready in a flash.

Ingredients

• 1 tbsp clarified butter
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup full-fat coconut milk
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 cup vegetable stock
• 1/2 cup fresh cilantro, chopped
• 1 tbsp lime juice

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add diced onion, sauté for 3 minutes until translucent.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Add curry powder, turmeric, and cayenne pepper, toast for 30 seconds to release oils.
5. Incorporate sweet potato cubes, tossing to coat in spices.
6. Pour in vegetable stock and coconut milk, bring to a gentle simmer.
7. Reduce heat to low, cover, and cook for 15 minutes until sweet potatoes are tender.
8. Add chickpeas, simmer uncovered for 5 minutes to thicken sauce.
9. Remove from heat, stir in lime juice and half of the chopped cilantro.
10. Garnish with remaining cilantro before serving.

Unbelievably creamy with a kick, this curry pairs perfectly with fluffy basmati rice or warm naan. The sweet potatoes melt in your mouth, while the chickpeas add a satisfying bite.

Fragrant Lemon Chickpea Curry

Vibrant flavors collide in this zesty, creamy curry that’s a breeze to whip up. Packed with protein and a tangy kick, it’s a weeknight hero.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 2 tbsp clarified butter (ghee)
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp chili flakes
• 1 can (14 oz) coconut milk, full-fat
• 1 lemon, zested and juiced
• 1 cup vegetable stock
• 1/2 cup cilantro, chopped
• Salt, to taste

Instructions

1. Drain soaked chickpeas and rinse under cold water. Set aside.
2. Heat clarified butter in a large pot over medium heat until shimmering.
3. Add diced onion, sauté until translucent, about 5 minutes.
4. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
5. Toast cumin seeds, turmeric, coriander, and chili flakes in the pot for 30 seconds to release aromas.
6. Pour in coconut milk and vegetable stock, bring to a gentle simmer.
7. Add chickpeas, reduce heat to low, cover, and simmer for 45 minutes until chickpeas are tender.
8. Stir in lemon zest and juice, adjust salt to taste.
9. Garnish with chopped cilantro before serving.

Amazingly creamy with a bright citrus punch, this curry pairs perfectly with fluffy basmati rice or warm naan. For an extra crunch, top with toasted coconut flakes.

Rich Cashew Chickpea Curry

Just when you thought curry couldn’t get any creamier, this Rich Cashew Chickpea Curry proves you wrong. Packed with protein and bursting with flavor, it’s a weeknight hero.

Ingredients

• 1 cup raw cashews, soaked overnight
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 2 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1/2 cup full-fat coconut milk
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Drain the soaked cashews and blend with 1/2 cup water until smooth. Set aside.
2. Heat clarified butter in a large skillet over medium heat. Add onion, sauté until translucent, about 5 minutes.
3. Stir in garlic and ginger, cook for 1 minute until fragrant.
4. Add turmeric, garam masala, cumin, and cayenne pepper. Toast spices for 30 seconds to release their oils.
5. Pour in diced tomatoes and chickpeas, simmer for 5 minutes to meld flavors.
6. Add vegetable broth and blended cashews, bring to a gentle boil. Reduce heat and simmer for 10 minutes.
7. Stir in coconut milk, simmer for an additional 5 minutes. Season with salt.
8. Garnish with fresh cilantro before serving.

Yield a curry that’s luxuriously creamy with a subtle nuttiness from the cashews. Serve over steamed basmati rice or with warm naan for scooping up every last bit.

Simple Onion Tomato Chickpea Curry

Just when you thought weeknight dinners couldn’t get easier, this Simple Onion Tomato Chickpea Curry swoops in. Packed with flavor, it’s your new go-to for a quick, satisfying meal.

Ingredients

• 2 tablespoons clarified butter (ghee)
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 cup vegetable broth
• 1/2 cup full-fat coconut milk
• 1/2 teaspoon sea salt
• Fresh cilantro leaves, for garnish

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add finely diced yellow onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and freshly grated ginger, cook for 1 minute until fragrant.
4. Mix in ground turmeric, ground cumin, garam masala, and cayenne pepper, toast spices for 30 seconds.
5. Pour in diced tomatoes with their juices, simmer for 5 minutes to break down.
6. Add drained and rinsed chickpeas, vegetable broth, and sea salt, bring to a gentle boil.
7. Reduce heat to low, stir in full-fat coconut milk, simmer uncovered for 10 minutes to thicken.
8. Garnish with fresh cilantro leaves before serving.

Outrageously creamy with a kick, this curry clings to every spoonful. Serve over steamed basmati rice or with warm naan for scooping up every last bit.

Herbed Chickpea and Lentil Curry

Feast your senses on this Herbed Chickpea and Lentil Curry—a vibrant, flavor-packed dish that’s as nourishing as it is Instagram-worthy. Bold spices meet creamy legumes in a symphony of textures that’ll have you coming back for seconds.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1 cup dried green lentils
• 2 tbsp clarified butter (ghee)
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 can (14 oz) crushed tomatoes
• 4 cups vegetable broth
• 1/2 cup coconut milk, full-fat
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh mint, chopped
• Salt, to taste

Instructions

1. Drain the soaked chickpeas and rinse under cold water. Set aside.
2. In a large pot, heat the clarified butter over medium heat until shimmering.
3. Add the diced onion and sauté until translucent, about 5 minutes.
4. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
5. Add the turmeric, cumin, coriander, and cayenne pepper, toasting the spices for 30 seconds to release their aromas.
6. Pour in the crushed tomatoes and cook, stirring frequently, for 5 minutes to thicken slightly.
7. Add the soaked chickpeas, lentils, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the chickpeas are tender.
8. Stir in the coconut milk and simmer uncovered for an additional 10 minutes to allow the flavors to meld.
9. Remove from heat and fold in the chopped cilantro and mint. Season with salt to taste.

Kick up the comfort with this curry’s creamy texture and herbaceous finish. Serve over steamed basmati rice or with warm naan for a meal that’s as satisfying as it is colorful.

Smoky Paprika Chickpea Curry

Transform your dinner game with this smoky paprika chickpea curry—**bold flavors**, **minimal effort**, and **maximum satisfaction** in every bite.

Ingredients

• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup coconut milk
• 1/2 cup vegetable stock
• 1 tbsp fresh lemon juice
• 1/4 cup cilantro, chopped
• Salt, to taste

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering.
2. Add finely diced yellow onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic, smoked paprika, ground cumin, turmeric, and cayenne pepper; cook for 1 minute until fragrant.
4. Tip: Toasting the spices enhances their flavor—don’t skip this step.
5. Add drained chickpeas and diced tomatoes, stir to combine.
6. Pour in coconut milk and vegetable stock, bring to a simmer.
7. Reduce heat to low, cover, and let simmer for 20 minutes, stirring occasionally.
8. Tip: For a thicker curry, remove the lid during the last 5 minutes of cooking.
9. Stir in fresh lemon juice and chopped cilantro, season with salt to taste.
10. Tip: Let the curry sit for 5 minutes off the heat to allow flavors to meld.

Just when you thought chickpeas couldn’t get any better, this curry proves otherwise—**creamy**, **spicy**, and **unforgettably smoky**. Serve over steamed basmati rice or with warm naan for a meal that’s anything but ordinary.

Light Coconut Milk Chickpea Curry

Craving a creamy, dreamy curry that’s both light and packed with flavor? This Light Coconut Milk Chickpea Curry is your weeknight hero, blending rich spices with the subtle sweetness of coconut for a dish that’s irresistibly comforting.

Ingredients

• 1 tbsp virgin coconut oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) light coconut milk
• 1 cup vegetable broth
• 1 tbsp fresh lime juice
• 1/2 cup cilantro, chopped
• Sea salt, to taste

Instructions

1. Heat virgin coconut oil in a large skillet over medium heat until shimmering.
2. Add finely diced yellow onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Mix in ground turmeric, cumin, coriander, and cayenne pepper, toasting the spices for 30 seconds to unlock their flavors.
5. Pour in drained chickpeas, tossing to coat evenly with the spice mixture.
6. Add light coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
7. Reduce heat to low, cover, and let simmer for 15 minutes to meld the flavors.
8. Uncover, stir in fresh lime juice and chopped cilantro, then season with sea salt to taste.
9. Simmer for an additional 5 minutes uncovered, allowing the sauce to slightly thicken.

Absolutely velvety with a kick, this curry pairs beautifully with fluffy basmati rice or a slice of crusty bread to soak up every last drop. For a fresh twist, top with extra cilantro and a squeeze of lime right before serving.

Conclusion

Unquestionably, these 12 chickpea curry recipes are a treasure trove of flavor and simplicity, perfect for busy weeknights or cozy weekends. We hope you’re inspired to whip up one (or more!) of these delightful dishes. Don’t forget to share which recipe stole your heart in the comments below and pin your favorites to spread the curry love on Pinterest. Happy cooking!