This wonderful Chickpea Curry is made with canned beans and is filled with flavor. It’s a light and hearty vegetarian dish made with pantry staples and can be ready in under 30 minutes!
This Chickpea Curry can be ready and on your dinner table in just under 30 minutes. It’s a recipe I make often, especially when I’m in a rush to get dinner on the table.
I’ve taken my family’s favorite chickpea curry recipe and adjusted the ingredient amounts and created this Chickpea Curry for one.
One pan and 30 minutes are all you need for this hearty, creamy, and comforting meal.
This is an easy vegetarian chickpea curry recipe made with just a few ingredients.
It could become a vegan curry recipe if you use agave instead of honey.
How To Make Chickpea Curry
This curry comes together quickly and for this recipe, you will need:
- olive oil
- chopped onions
- curry powder
- ground ginger
- vegetable broth (you could also use chicken broth)
- canned coconut milk
- canned chickpeas
Heat the oil in a medium sized skillet over medium heat. Add the onions and cook until the onions soften.
Add in the garlic, curry powder, and ginger and stir, cooking for another 2 minutes. As the onions sizzle the curry releases it’s flavor.
Pour in the vegetable broth, coconut milk, and honey and bring to a boil.
Pro Tip: If you want to keep this recipe vegetarian, use the vegetable broth. I don’t always keep vegetable broth on hand but I always have chicken broth in my pantry. Both will work just fine.
Add the rinsed and drained chickpeas and reduce the heat to low. Simmer for 15 minutes.
Serve over rice or quinoa – or enjoy a bowl without any rice at all.
If you’re cooking for just yourself, you may find you have a little left over and you’re actually quite lucky if you do. The next day leftovers are so good!!
How To Make A Single Serving Of Rice
- 1/4 cup rice
- 3/4 cup water
- 1/2 teaspoon kosher salt
- 1/2 tablespoon butter
Add all of the ingredients to a small baking dish. I use a 4-inch dish.
Cover with aluminum foil and bake in a preheated 325° F (165° C) oven for 40-45 minutes, until rice is tender.
What To Do With Leftover Coconut Milk
You will use only a portion of the canned coconut milk. Consider adding the rest to your morning oatmeal to add a sweet, nutty flavor. Just substitute the amount of water you would normally use for the milk.
Transform leafy side dishes such as spinach into a delightful creamed dish. Just add a splash of coconut milk after cooking and stir.
Add it to coffee or tea.
Use coconut milk in mashed potatoes or in a cauliflower mash.
Best Wine To Serve With Chickpea Curry
If you’re looking for a wine to drink with this chickpea curry, I would suggest a Pinot Gris which I think pairs well with mild curries.
I’m not a fan of sweet German Rieslings but it’s sweetness typically balances out the spiciness in dishes.
If you like this chickpea curry recipe, you might also like to try these recipes…
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Chickpea Curry Recipe
- 1 tablespoon olive oil
- 1/4 cup chopped onions
- 1 clove garlic , minced
- 1 teaspoon curry powder
- 1/8 teaspoon ground ginger
- 1/8 teaspoon kosher salt
- 1/2 cup vegetable broth
- 3/4 cup canned coconut milk
- 1/2 tablespoon honey
- 1 (15-ounce) can chickpeas , drained and rinsed
- 1 cup cooked rice
- Heat the oil in a medium sized skillet over medium heat. Add the onions and cook for 2 minutes, until the onions soften, stirring occasionally.
- Add in the garlic, curry powder and ginger and stir, cooking for 1 minute.
- Pour in the vegetable broth, coconut milk and honey and bring to a boil.
- Add the chickpeas and reduce the heat to low. Simmer for 15 minutes, stirring occasionally.
- Serve over rice.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice
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