Recipes for curry with chickpeas 5 different ways or great tips for a quick lunch or dinner!

Can’t think of what to cook?

Tired of figuring out what’s for lunch today and what’s for tomorrow?

We have great and extremely easy chickpea curry recipes for you!

Chickpeas are a very healthy protein bomb that can (sometimes) replace meat dishes.

So let’s do it!

Indian curry with chickpeas Chana Masala

Would you like to try curry the Indian way? Try this recipe for chickpea curry with garam masala, a real Indian spice. It is very simple and even vegans and vegetarians will enjoy it.


  • 4 cups cooked or canned chickpeas
  • 1 medium onion
  • 2 medium tomatoes
  • 1 teaspoon of vegetable oil
  • ½ teaspoon of ground cumin
  • 1 cup of coconut milk
  • 1 tablespoon of garlic paste
  • 1 teaspoon of ginger paste
  • 1 teaspoon ground paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon of turmeric
  • ¼ cup cilantro (fresh and chopped)
  • salt to taste
  • Indian spice garam masala


  • Heat oil in a pan, add cumin, diced onion, ginger and garlic.
  • Add salt and saute over medium heat.
  • If the ginger or garlic starts to burn, add 1 or 2 teaspoons of water.
  • When the onion turns translucent, add the chopped tomatoes, paprika, cayenne pepper, turmeric and allspice.
  • Cook until tomato juice evaporates, stirring occasionally.
  • Add the chickpeas and salt, mix and cover with two cups of water.
  • Bring the curry to the boil, then simmer for a further 10 minutes.
  • Season as needed, add chopped coriander.
  • Serve with rice.
Legume curry served on plates with fresh salad leaves.

We have other delicious chickpea recipes for you in 9 variants. Get inspired!

Creamy curry with cauliflower and chickpeas

A wonderfully creamy one-pot chickpea-cauliflower curry that you just have to try! It is packed with flavor and very easy to prepare.


  • 1 red onion
  • 4 cloves of garlic
  • 2.5 cm of ginger
  • 1 tablespoon curry spice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 can (400g) canned chopped tomatoes
  • 1 tablespoon of tomato puree
  • 1 can (400ml) full fat coconut milk
  • 120 ml of vegetable broth
  • 1 medium cauliflower (about 4 cups)
  • 1 can (400 g chickpeas), drained

Optional for decoration:

  • vegan cream
  • fresh cilantro


  • Heat a tablespoon of oil in a large saucepan over medium heat.
  • Add the finely chopped onion and let it fry for a few minutes.
  • Then add crushed garlic and grated ginger.
  • Sauté for a minute, stirring so nothing burns.
  • Add all the spices – curry, cumin, garam masala, turmeric, chilli and salt.
  • Saute for about 30 seconds until the spices are fragrant.
  • Add a little more oil if the pot is too dry.
  • Add the chopped tomatoes and tomato puree.
  • Stir and let it cook for a few minutes.
  • Blend until smooth (transfer to a bowl and use an immersion blender or place in a blender) then return to the pot.
  • Add the coconut milk, stock and cauliflower.
  • Cut the cauliflower into bite-sized pieces – not too big, not too small.
  • Let it boil for 10-15 minutes and then add the chickpeas for another 5 minutes.
  • Cauliflower should be soft, but still a bit chewy.
  • If you like your cauliflower really soft, cook longer.
  • Garnish with fresh cilantro and a drizzle of vegan cream or coconut milk!
Chickpea-cauliflower curry in a pan, garnished with coriander.

Vegetable curry with chickpeas

This simple one-pot dish is perfect for warming up on cold days and evenings. It is wonderfully fragrant, vegetarian, with warm spices, vegetables and chickpeas. Adding pumpkin puree makes the curry wonderfully tender!


  • 2 teaspoons of oil
  • 1 tsp paprika (or use 3/4 tsp smoked paprika or 1/4 tsp cayenne pepper)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 to 1 teaspoon curry powder (or use garam masala)
  • 1/4 cup finely chopped onion
  • 3 cloves of chopped garlic.
  • 1 teaspoon of dried ginger
  • 1/2 cup pumpkin puree (you can buy it or make your own – you simply cook the pumpkin and blend it)
  • 1 and 1/2 cups oat, coconut, or cashew milk
  • 450 g drained canned chickpeas
  • 1/2 red pepper thinly sliced
  • 1/2 cup green beans
  • 1/2 cup thinly sliced ​​mushrooms
  • 3/4 teaspoon salt
  • 1/2 cup chopped spinach.
  • lime juice and chili flakes for garnish


  • Heat a pan to medium heat, add oil.
  • Add paprika, coriander, cumin, curry and mix well.
  • Sauté the spices until fragrant.
  • Add the onion, garlic and ginger and sauté until the onion is translucent.
  • Add pumpkin puree and mix, add non-dairy milk of choice and mix, add chickpeas, peppers, mushrooms, beans, salt and mix.
  • Cover and cook for 10-12 minutes or until the vegetables are tender.
  • Finally, add the spinach and turn down the heat.
  • Season with a little lime juice and add a few chilli flakes for garnish and serve with rice.
Curry with chickpeas and vegetables served in bowls with rice.

Try our amazing sweet potato recipes . From fries to cake, there’s something for everyone!

Chickpea curry with sweet potatoes and red lentils

This delicious vegetarian (and vegan) curry is packed with goodness – from vitamin A-rich sweet potatoes, fiber-packed chickpeas to iron-packed spinach. All this is cooked in coconut milk and served with yogurt. Perfect as a quick weekday dinner


  • 1 tablespoon of olive oil
  • 1 large red onion, finely chopped
  • 1 large leek, sliced
  • 1 tablespoon mild Indian curry paste – or more if you like your food a bit spicier (Patak’s korma paste or Tikka is also great)
  • fresh ginger about 2.5 cm in size, grated
  • 2 large sweet potatoes, peeled and cut into large cubes
  • 400 ml can of coconut milk
  • 400 g canned chickpeas, drained and rinsed
  • 400 g of chopped tomatoes in a can
  • 1 tablespoon of tomato puree
  • 25 g of dried red lentils
  • 115g of baby spinach
  • bunch of fresh cilantro, finely chopped
  • 1 lime, halved
  • non-dairy yogurt, finely chopped cucumber and rice to serve


  • Heat the oil in a large deep frying pan (that has a lid) over medium heat.
  • Add the onion and cook, stirring occasionally, for 5 minutes until softened.
  • Add the leeks and cook for a further 5-7 minutes, or until both the onions and leeks are soft and the onions are translucent.
  • Next, add the curry paste and stir for a minute, then stir in the grated ginger and cook for another minute.
  • Add sweet potatoes, coconut milk, rinsed chickpeas, tomatoes, tomato paste and lentils.
  • Stir well, bring to the boil, then reduce the heat, cover and cook for 20-25 minutes until the sweet potatoes are tender.
  • Remove the lid, stir in the spinach leaves and cook for 3 minutes until the spinach has wilted.
  • Stir in half the cilantro and squeeze half the lime.
  • Cut the remaining half of the lime into wedges and serve the curry immediately with boiled rice, a dollop of yogurt, sliced ​​cucumber and lime wedges for squeezing.
  • Sprinkle with remaining cilantro and serve immediately.
Legume-vegetable curry in a pan, garnished with fresh coriander and lime wedges.

Curry with chickpeas and chicken

And if carnivores can’t help themselves and are missing a piece of meat, we have a recipe for curry with chickpeas and a whole chicken.


  • 2 tablespoons of olive oil
  • whole chicken (cut into pieces)
  • ¼ butter
  • 1 medium onion (finely chopped)
  • 4 cloves of garlic
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon of ground cumin
  • 1 and ½ teaspoons of ground paprika
  • 1 and ½ teaspoons of ground coriander
  • 1 teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground pepper
  • 1 cup chicken broth
  • salt to taste
  • 1 can of pureed tomatoes
  • 450 g of fresh spinach
  • ¼ cup lemon juice
  • ½ cup fresh coriander leaves
  • ½ cup whipping cream


  • You will need a pressure cooker.
  • If you have it, use it.
  • If not, you can also cook in a regular pot, but expect a longer simmering time.
  • Fry the chicken in olive oil, let it brown on all sides.
  • Once the chicken is cooked, put it on its side in a bowl or on a plate.
  • Put butter in the same pot, let it melt, add onion, garlic, ginger.
  • Saute for about 15 seconds, stirring occasionally.
  • Add the cumin, paprika, coriander, turmeric, cayenne, black pepper and salt.
  • Saute for another 30 seconds, stirring constantly.
  • Add the strained tomatoes and spinach, cover and cook for about 2 minutes until the spinach is wilted.
  • Add cilantro, citron juice, stock and chicken back to pot, stir.
  • Cover with a lid and let it cook for about 15 minutes.
  • Then add the chickpeas and thicken the curry with cream, cook for a while and you can serve.
Chicken curry with chickpeas served on a plate with rice and fresh parsley.

You can speed up the cooking time of chickpeas and other legumes by using a pressure cooker. Get inspired to choose a pressure cooker with our review .

So what do you say? Seems simple, huh?

So let’s get cooking. Good luck… And enjoy!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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