This easy chickpea curry is packed with veggies and a delicious curry sauce. Make it all in one pot in under 30 minutes, and dinner is served!
One Pot Meal!
What’s better than a delicious meal that takes as little as 30 minutes to make? A meal that only requires one pot! This one pot chickpea curry is one of our favorite meals of all time for so many reasons:
- It is packed with so many vegetables
- You get 8g of protein per serving and there is NO meat
- The flavor of this dish is out of this world
- You truly only need one pot to prep and cook this dish from start to finish
You just can’t beat the connivence of throwing everything for one meal in a skillet, let it cook, and then ENJOY!
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Chickpea Curry — What You Need
Chickpeas: A veggie protein powerhouse! Plus, they add great flavor. You’ll need TWO cans of chickpeas for this recipe.
Kale: Kale is a hearty vegetable that packs in the antioxidants, vitamin C. Oh, and its one of the most nutrient dense foods in the world!
Garlic: Garlic is another nutrient dense food, and packs vitamins B6, C and fiber!
Red Peppers: Not only do red peppers pack nearly 200% of your daily vitamin C, but they’re also a great source of vitamin B6 and folate.
Onions: Not only do onions add an amazing savory flavor, but they’ve got fiber, folic acid, and vitamin B.
Diced Tomatoes: The diced tomatoes in this curry add delicious rich flavor as well as the antioxidant lycopene.
Coconut Milk: Coconut milk is definitely the star of the sauce for this chickpea curry. When making any kind of Thai curry, we always recommend using full-fat coconut milk.
Yes, that means there are more fat and calories in the recipe, but the flavor is so much better. I promise you’ll love it!
Curry Seasonings: The curry flavor for this chickpea curry really comes to life with help from the garam masala, curry powder, tomato past and red pepper flakes. You’re going to get a lot of your flavor from this combination!
Ginger: Feel free to either use freshly grated ginger or ginger paste from a tube. This is what we use and keep on hand at all times!
Vegetable Broth: The broth will help thin out your sauce to the perfect texture, and enhance the delicious vegetable flavors of this dish.
Lime Juice: Every curry deserves citrus and when it comes to this curry, lime juice is your girl.
How to Make Chickpea Curry
For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.
Preheat & Prep
Heat olive oil in a large skillet or Dutch oven over medium/high heat. When the olive oil is fragrant, add garlic, onion, ginger, and dash of salt.
Sauté for 3-5 minutes or until the onion is translucent.
do you need a dutch oven?
We prefer a dutch oven for this recipe because it allows for even heating, and is deep enough to contain the entire batch of chickpea curry. If you don’t have a dutch oven, feel free to use a skillet that is at least 12 inches in diameter and 2 inches deep.
Bonus if your dutch oven or pot has a lid and you can store the entire thing in the fridge for leftovers!
Bring Sauce to A Boil
- coconut milk
- vegetable broth
- diced tomatoes
- tomato paste
- garam masala
- curry powder
- red pepper flakes
- dash of salt
Mix everything to combine, and bring to a boil over medium/high heat.
Once boiling, add red pepper and garbanzo beans and turn the heat down to low/medium. Let everything simmer for 10 minutes.
Stir in Kale
Finally, add in kale and cook for 2-3 minutes, or until wilted.
Serve & Enjoy!
Serve over your favorite grain with a fresh squeeze of lime juice.
Quick and easy swaps:
Kale –> Spinach
Red bell pepper –> Any color bell pepper
Yellow onion –> Any color onion
Grain Pairings for Curry
We served this chickpea curry with white jasmine rice, but it would also be absolutely delish with:
- Short grain white rice
- Short or long grain brown rice
- White quinoa
- Cauliflower rice
Store this chickpea curry in the refrigerator for up to 5 days in an air-tight container.
Can I freeze it?
Freezing this chickpea curry is super simple. Let your meal cool completely. Then, transfer into a freezer-safe container.
Remove as much air as possible, and then seal. Freeze for up to 3 months.
- 2 tablespoons olive oil
- 5 cloves garlic minced
- 1 small yellow onion minced
- 2 teaspoons freshly grated ginger
- 1/2 teaspoon salt divided
- 15 oz. canned full-fat coconut milk
- 1/2 cup vegetable broth
- 15 oz. canned diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- 1/4 teaspoon red pepper flakes
- 1 large red pepper minced
- 30 oz. canned garbanzo beans drained and rinsed
- 4 cups kale packed
- fresh lime juice for garnish
- Heat olive oil in a large skillet or Dutch oven over medium/high heat. When the olive oil is fragrant, add garlic, onion, ginger, and 1/4 teaspoon salt. Saute for 3-5 minutes or until the onion is translucent.
- Next, add coconut milk, vegetable broth, diced tomatoes, tomato paste garam masala, curry powder, red pepper flakes, and 1/4 teaspoon salt. Mix to combine and bring to a boil over medium/high heat.
- Once boiling, add red pepper and garbanzo beans and turn the heat down to low/medium. Let simmer for 10 minutes.
- Finally, add in kale and cook for 2-3 minutes, or until wilted.
- Serve over your favorite grain with a fresh squeeze of lime juice.