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+ servings

Chickpea Curry

Adapted from Three Many Cooks
Quick and easy chickpea curry to serve over your favorite grain or a sweet potato.
Servings 4


  • 1 large onion cut into medium dice
  • 3 garlic cloves minced
  • 1 -2 jalapeno peppers or to your personal preference stemmed, seeded, and minced
  • 2 teaspoons finely grated ginger
  • 1 tablespoon garam masala spice mix
  • 2 teaspoons Thai red curry paste
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 14.5 ounce canned fire roasted diced tomatoes, no salt added
  • 2 cups vegetable broth – no salt added
  • 2 15.5 ounce canned chickpeas, rinsed and drained
  • 1/4 cup chopped fresh cilantro plus extra for garnish


  • Over medium heat in a soup kettle or Dutch oven add onions with 2 tablespoons water; sauté until tender, adding more water if needed, about 4 minutes. Add garlic, jalapeno, and ginger; sauté until fragrant, about a minute longer.
  • Add garam masala, curry paste, cumin and turmeric; continue to cook until fragrant, just a few seconds. Add tomatoes, broth, and chickpeas; bring to a simmer.
  • Reduce heat to medium-low and continue to simmer to reduce to thick stew consistency, about 15 minutes longer. Stir in cilantro and let stand a few minutes to blend flavors.
  • Use extra cilantro to garnish each plated serving.


To Serve spoon a generous 1 1/2 cup portion of curry over a baked sweet potato, cooked brown rice, quinoa or couscous. Top with Raita or plain non dairy yogurt and chopped cilantro if desired.
If I double the recipe I only add 3 cups of vegetable broth otherwise it will have too much liquid.
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