Chickpea Curry Recipe

Name: Chickpea Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 2 tablespoons vegetable oil; 2 onions, minced; 2 cloves garlic, minced; 2 teaspoons fresh ginger root, finely chopped; 6 whole cloves; 2 (2 inch) sticks cinnamon, crushed; 1 teaspoon ground cumin; 1 teaspoon ground coriander; salt; 1 teaspoon cayenne pepper; 1 teaspoon ground turmeric; 2 (15 ounce) cans garbanzo beans; 1 cup chopped fresh cilantro

Cook Time: 30 minutes

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

Chickpea Curry Ingredients

These are the ingredients youll need to make this chickpea curry:

Onions and oil: Start with two minced onions cooked in vegetable oil.
Garlic and ginger: Fresh garlic and fresh ginger add bold, aromatic flavor.
Dried seasonings: Whole cloves, cinnamon sticks, cumin, coriander, salt, cayenne pepper, and turmeric create a rich and vibrant flavor profile.
Chickpeas: Two cans of chickpeas form the base of this curry.
Cilantro: Fresh cilantro brings color and freshness to finish the dish.

How to Make Chickpea Curry

Follow these simple steps to make your delicious chickpea curry:

Step 1: Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat.
Step 2: Add the minced onions and cook, stirring occasionally, until the onions are tender, about 3 to 5 minutes.
Step 3: Stir in the minced garlic, finely chopped ginger, whole cloves, crushed cinnamon sticks, cumin, coriander, salt, cayenne pepper, and turmeric. Cook for 1 minute, stirring constantly, to release the flavors.
Step 4: Add the chickpeas along with their liquid from the cans. Stir everything together to combine.
Step 5: Cook for an additional 3 to 5 minutes, or until the chickpeas are heated through.
Step 6: Remove the pan from heat and stir in 1 cup of chopped fresh cilantro, saving about 1 tablespoon for garnish.
Step 7: Serve the curry hot, garnished with the remaining cilantro. Enjoy!

What to Serve With Chickpea Curry

For a complete meal, serve this flavorful chickpea curry over steamed rice, with naan on the side (bonus points if its homemade!). For more inspiration, explore our collection of Indian side dishes.

How to Store Chickpea Curry

Store any leftover curry in an airtight in the refrigerator for up to five days. Reheat it in the microwave or on the stove. If you'd like to keep it for longer, you can freeze it for up to three months.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value
Calories	221
Total Fat	6g	8%
Saturated Fat	1g	3%
Cholesterol	0mg	0%
Sodium	10mg	0%
Total Carbohydrate	33g	12%
Dietary Fiber	9g	32%
Total Sugars	6g
Protein	10g	20%
Vitamin C	4mg	4%
Calcium	69mg	5%
Iron	4mg	20%
Potassium	387mg	8%

Note: Nutrient information is based on a 2,000 calorie diet. Your daily values may vary based on your individual needs.

Chickpea Curry Recipe

Origin and History

Chickpea curry, a dish with its roots deep in Indian cuisine, has traveled across the globe as a beloved vegetarian staple. Chickpeas, known for their nutritional value and versatility, are a key ingredient in Indian cooking, particularly in the northern regions. The use of chickpeas in curry is thought to date back to ancient times, with various regions in India adapting the recipe to reflect local spices and flavor preferences. Over the years, the dish has spread to countries around the world, each putting its own twist on the traditional recipe.

Regional Variations

While chickpea curry is widely popular across India, its preparation varies by region. In North India, it is often made with a variety of rich spices, while in the South, coconut and curry leaves are frequently added for a unique twist. The use of yogurt and cream to enrich the curry sauce is more common in North India, whereas in other regions, such as Rajasthan, the curry might be drier and spicier, reflecting the arid landscape and bold flavors preferred in that region. The combination of chickpeas and aromatic spices makes it a favorite in many Indian households.

Differences from Similar Dishes

Chickpea curry stands apart from other bean-based curries, such as kidney bean curry (rajma), primarily due to the flavor profile of chickpeas. Chickpeas have a firmer texture and a nuttier flavor compared to other legumes, which makes the curry slightly thicker and more substantial. Unlike lentil-based dals, which often have a smoother, soup-like consistency, chickpea curry tends to be heartier, offering a satisfying, robust bite with each spoonful. The spices used also vary, with chickpea curry frequently incorporating whole spices such as cinnamon sticks and cloves, which are not typically found in other Indian curry varieties.

Where It Is Served

Chickpea curry is often served in casual dining settings as well as in more elaborate Indian feasts. It is a common dish in vegetarian-friendly restaurants around the world, particularly in areas with a large South Asian diaspora. In India, it is traditionally eaten with rice or roti, and sometimes accompanied by side dishes such as raita (a yogurt-based condiment) or pickles. The dish is also often featured as part of a larger thali (a traditional Indian meal featuring several small dishes), where its flavors complement other curries, lentils, and vegetable dishes.

Interesting Facts

Did you know that chickpeas are one of the oldest cultivated crops in the world? Archaeological evidence suggests they have been cultivated for over 10,000 years. Their origin is believed to be in the Middle East, but today, they are grown in many parts of the world. Chickpeas are not only rich in protein but also high in fiber, which makes them a great choice for vegetarian and vegan diets. Additionally, the dish's versatility allows for numerous modificationswhether it's the addition of spinach, potatoes, or even coconut milkmaking it adaptable to different tastes and dietary needs. Whether spicy or mild, chickpea curry is a dish that can be customized to suit any palate.

FAQ about Chickpea Curry Recipe

You can store leftover chickpea curry in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to 3 months.

Yes, you can use dried chickpeas. Make sure to soak them overnight and cook them before using them in the curry. You will need about 1.5 to 2 cups of dried chickpeas for the equivalent of two cans of chickpeas.

Yes, you can use ginger and garlic powder as substitutes. For the fresh ginger, use 1/4 teaspoon of ground ginger for every tablespoon of fresh ginger. For garlic, use 1/4 teaspoon of garlic powder for each clove of fresh garlic.

To reduce the spice level, you can decrease the amount of cayenne pepper used. You can also omit the cayenne pepper entirely or substitute it with a mild paprika or a small amount of curry powder.

Absolutely! You can add vegetables like spinach, carrots, cauliflower, zucchini, or peas to the curry. Just be sure to adjust the cooking time depending on the vegetable you add, so they cook through.

Yes, you can use ground spices. For the cloves, use 1/2 teaspoon of ground cloves, and for the cinnamon, use 1 teaspoon of ground cinnamon. This will give the curry a similar flavor, though the whole spices will add a more aromatic quality.

To reheat leftover curry, simply place it in a pot over low to medium heat and stir occasionally until heated through. Alternatively, you can microwave it in a covered dish, stirring halfway through for even heating.

Yes, you can freeze chickpea curry. Allow it to cool completely before transferring it to an airtight container or freezer-safe bag. It will keep in the freezer for up to 3 months. Reheat it in a pot or microwave once defrosted.

Chickpea curry pairs wonderfully with basmati rice, naan, or roti. You can also serve it with a dollop of yogurt on top or garnish with fresh cilantro for added flavor.

Yes, you can skip the cilantro if you prefer or substitute it with another herb like parsley. Cilantro adds a fresh, zesty flavor, but the curry will still be delicious without it.

Comments

Mark Diaz

04/27/2025 02:08:30 PM

Delicious - I have a couple of recommendations for fellow reviewers. If you find the flavor lacking or think it needs more spices, it may be time to freshen up your spice collection. Using old, jarred spices might be the reason for the underwhelming taste. Crushing cinnamon sticks can be a bit of a gamble as many cinnamon sticks in the US are often for garnishing drinks and not meant for culinary use. While ground cinnamon isn't perfect, a teaspoon should suffice for your recipe. In my 20 years of cooking from scratch, I have never come across fresh chickpeas in any market. I assume the previous reviewer meant canned chickpeas rather than dried ones. I prefer not to use the liquid from canned beans as it can have a starchy consistency. Instead, a quick blend with an immersion blender or mashing some of the chickpeas against the pan's side with a fork can help thicken the dish without the risk of a metallic taste from the canned liquid. Adjust the liquid amount to suit your preference.

Catherine Turner

05/17/2024 02:20:13 AM

I adjusted the recipe by reducing the ingredients in half, increasing the spices twofold, and including 1 tsp. of salt. I paired it with plain rice when serving. Both my son and I thoroughly enjoyed it! The recipe is simple to prepare and incredibly flavorful!

Ryan Garcia

03/20/2023 10:50:04 AM

We absolutely loved this dish! I opted for 2 teaspoons of garlic ginger paste along with a touch of dried minced garlic. Instead of using cinnamon and clove, I went for ground spices. I rinsed both cans of chickpeas and included a full can of diced tomatoes. Personally, I recommend using two cans as well. Additionally, we tossed in a large chopped potato. I simply combined everything in a slow cooker and returned home to the most delightful aroma. I'm thinking of adding cauliflower and green peas next time for an even tastier experience.

Paul Phillips

03/13/2025 06:59:55 PM

Here is the revised version of the review: I prepared this dish with some personal modifications to the original recipe. Here are the changes I made: 1. I decided to incorporate 1 tbsp of curry powder despite it not being listed in the recipe. 2. The recipe called for 2 onions, but I found one was sufficient for the amount of beans specified. 3. I avoided using the liquid from the canned beans and opted for 1 cup of vegetable broth instead. I also rinsed the beans thoroughly and removed their outer layer. 4. I used 1 tbsp of ground cinnamon in place of the 2 cinnamon sticks as I prefer a milder flavor. 5. I omitted cloves due to unavailability at the store. Even with these adjustments, the dish turned out exceptionally flavorful and delicious!

Elizabeth Hall

12/12/2023 09:39:44 AM

A tad too spicy for my family's taste, but overall excellent. The dish is incredibly aromatic and visually appealing. Next time, I plan to cut the cayenne pepper in half and possibly incorporate paneer for added protein. I topped it off with a dollop of Greek yogurt to mellow the spiciness. Due to a lack of whole cloves, I used around 1/4 tsp of ground cloves and replaced the cinnamon sticks with approximately 1/2 tsp of ground cinnamon.

Aaron Phillips

08/14/2024 02:23:54 AM

I thought it was a bit lacking in flavor at first. Next time, I'd omit the cinnamon sticks and opt for ground cinnamon instead. To rescue it, I threw in a tablespoon of curry powder and some salt. After that, it was decent. Using fresh chickpeas made a big difference. I appreciated that the vegetables still shined through. I threw in carrots and zucchini to amp up the nutrition and add a nice crunch.

Samantha Moore

04/09/2024 04:51:51 PM

This dish is incredibly tasty, and my family absolutely adored it. I prepared the dried chickpeas in the pressure cooker and had to improvise since I didn't have cayenne pepper. After looking up alternatives, I added a blend of pepper flakes and paprika. I discovered that using spices directly from the jar might not give enough flavor, so I adjusted the seasoning by tasting and gradually adding more until it was just right.

Frank Allen

12/24/2022 06:48:35 AM

I found this recipe to be a bit bland even after doubling the spices as recommended by others. It was just edible but lacking in flavor. I'll try adding curry powder next time to hopefully enhance the taste. The dish was easy to prepare, but adding more spices is a must for better flavor.

Timothy Hill

03/19/2024 01:04:17 AM

I will definitely make this again. It's a fantastic protein-packed option for vegetarians.

William Gonzalez

01/16/2025 07:47:23 AM

Great mix of spices! Next time, I'll reduce the amount of cayenne by half. I also included mushrooms and shredded carrots, and served it with rice noodles. Can't wait to make this dish again!

Cook Time: 30 minutes

Chickpea Curry Recipe

Chickpea Curry Ingredients

How to Make Chickpea Curry

What to Serve With Chickpea Curry

How to Store Chickpea Curry

Nutrition Facts (per serving)

Origin and History

Regional Variations

Differences from Similar Dishes

Where It Is Served

Interesting Facts

FAQ about Chickpea Curry Recipe