This chickpea curry is my go-to when I want something comforting but don’t have a ton of time. The coconut milk adds creaminess without needing cream, and the spices are just balanced enough to feel cozy without being overpowering.
The Story Behind This Recipe
I first started making this curry years ago when I was trying to cook more vegetarian meals that didn’t feel like a chore after work. Chickpeas are great since they’re filling and protein-rich, plus canned ones make this dish super convenient.
The key for me is to toast the spices just a bit before adding the chickpeas and coconut milk. It brings out a depth I didn’t expect from pantry staples. I tend to use garam masala, cumin, and turmeric here, and a little crushed red pepper if I want some heat.
Usually I make it in one pan, which means fewer dishes and more time to relax. I like serving it with rice or naan, but it’s just as good on its own when I’m in a rush. Whenever friends come over, it’s a reliable option that gets plenty of compliments.
Over time, I’ve gotten comfortable tweaking the ingredient amounts depending on what I have. If I’m out of fresh ginger, a pinch of ground ginger works well. And sometimes I’ll throw in some spinach or chopped tomatoes for color and nutrition without changing the simple flavor too much.
I don’t aim for anything fussy here—just a satisfying curry that feels homemade but doesn’t take forever. If you keep a few basic spices and canned goods stocked, this is a solid recipe for those evenings when you want something good without much effort.
Cuisine: Indian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- 1 teaspoon cumin seeds
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- Salt to taste
- Juice of half a lemon
- Fresh cilantro for garnish (optional)
- Cooked rice or naan, to serve
Instructions
- Step 1. Heat the oil in a large skillet or saucepan over medium heat.
- Step 2. Add cumin seeds and toast them until they start to pop, about 30 seconds.
- Step 3. Add the chopped onion and sauté until soft and translucent, 5 to 7 minutes.
- Step 4. Stir in garlic and ginger, cooking for another minute until fragrant.
- Step 5. Mix in ground cumin, turmeric, garam masala, and red pepper flakes if using. Cook for 30 seconds, stirring constantly.
- Step 6. Add the chickpeas and stir to coat them in the spices.
- Step 7. Pour in the coconut milk and bring the mixture to a gentle simmer.
- Step 8. Lower the heat and cook uncovered for about 10 to 15 minutes, stirring occasionally until the sauce thickens slightly.
- Step 9. Season with salt to taste and stir in lemon juice.
- Step 10. Serve hot over rice or with naan, garnished with fresh cilantro if you like.
Tips for Success
- Toast the whole cumin seeds before adding onions to deepen the flavor.
- Use canned chickpeas to save time but rinse them well to reduce sodium and can taste.
- If you want a thicker curry, simmer a bit longer to reduce the coconut milk.
- Adjust the spice mix to your taste; if you like it milder, skip the red pepper flakes.
- Fresh ginger brightens the curry, but ground ginger can work in a pinch.
Variations & Substitutions
- Add fresh spinach or kale near the end for some greens.
- Swap chickpeas for white beans or lentils if preferred.
- Stir in chopped tomatoes or tomato paste during cooking for a tangier sauce.
- Use light coconut milk for fewer calories, but the curry will be less creamy.
- Serve with quinoa instead of rice for a different grain option.
