Chickpea Curry

This chickpea curry recipe is the perfect vegetarian weeknight dinner: It’s full of flavor, easy to make with simple ingredients, and packed with protein. 

Chickpea Curry Ingredients

These are the ingredients you’ll need to make this chickpea curry recipe: 

• Onions and oil: This recipe starts with two minced onions cooked in vegetable oil. 
• Garlic and ginger: Fresh garlic and fresh ginger lend bold flavor. 
• Dried seasonings: The super flavorful chickpea curry is seasoned with whole cloves, cinnamon sticks, cumin, coriander, salt, cayenne pepper, and turmeric. 
• Chickpeas: Of course, you’ll need chickpeas! Two cans, to be exact. 
• Cilantro: Fresh cilantro gives the dish a pop of color and flavor. 

How to Make Chickpea Curry

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade chickpea curry: 

1. Cook the onion in oil. 
2. Stir in the garlic, ginger, and remaining seasonings. 
3. Cook for one minute, then stir in the chickpeas and their liquid. 
4. Cook until heated through, then remove from heat. 
5. Stir in cilantro just before serving. 

What to Serve With Chickpea Curry

Serve this chickpea curry over rice  with naan on the side (bonus points if it’s homemade) for a restaurant-quality meal. Explore our collection of Indian Side Dishes for more delicious inspiration. 

How to Store Chickpea Curry

Store your leftover chickpea curry in an airtight container in the refrigerator for up to five days. Reheat in the microwave or on the stove. If you want to keep it for longer, you can freeze it for up to three months. 

Allrecipes Community Tips and Praise

“This was so delicious!,” raves Gabrielle. “I added in spinach right before I served it and it was awesome! Also added a few extra veggie ingredients but it was definitely a hit!”

“Finally I found the chickpea curry recipe I've been looking for,” says NOK. “Definitely a keeper!”

“Spicy and delicious,” according to Hildamae. “Wonderful with a little yogurt on the side and warm naan.”

Editorial contributions by Corey Williams