chickpea curry

Chickpea Curry

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!

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Fat 20 Carbs 37 Protein 13
Yield 4-6 1x


  • 2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1 small yellow onion, minced
  • 2 teaspoons freshly grated ginger
  • 1/2 teaspoon salt, divided
  • 1 15-oz. can full-fat coconut milk
  • 1/2 cup vegetable broth
  • 1 15-oz. can 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
  • 2 15-oz. cans garbanzo beans, drained and rinsed
  • 4 cups kale, packed
  • fresh lime juice, for garnish


  1. 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.
  2. 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.
  3. Once boiling, add red pepper and garbanzo beans and turn the heat down to low/medium. Let simmer for 10 minutes.
  4. Finally, add in kale and cook for 2-3 minutes, or until wilted.
  5. Serve over your favorite grain with a fresh squeeze of lime juice.

Nutrition Facts

Serving Size: 1/6 Calories: 379 Sugar: 8 Sodium: 520 Fat: 20 Carbohydrates: 37 Fiber: 11 Protein: 13 Cholesterol: 0
Author: Lee FunkeCategory: Lunch and DinnerMethod: Stove TopCuisine: Thai

Keywords: chickpea curry

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