Easy Chickpea Curry made on the stovetop in 25 minutes. This not spicy curry is made with cans of chickpeas, diced tomatoes and coconut milk to make a delicious dinner the entire family will like!
Easy Chickpea Curry
This easy chickpea curry is the recipe you need to make on busy weeknights! From start to finish it’s ready in 25 minutes! Using canned chickpeas, diced tomatoes and coconut milk – you might have everything you need to make it in your kitchen right now!
We love Indian takeout, so I was excited to finally be able to make a curry that my entire family loves but for SO much less than Indian takeout costs! Serve this curry over basmati rice (and with naan to dip into the curry!) and enjoy!
This curry is not spicy, making it super kid approved! All 3 of my kids (big and little) love this curry! Sometimes when we get Indian takeout it’s too spicy for them, but this curry is perfect!
Love this simple chickpea recipe? Then you will probably like my 30 minute Indian Butter Chicken (30 minutes) and Crockpot Butter Chicken too!
Garbanzo Bean Curry Ingredients
- 2 cans chickpeas , aka garbanzo beans, you will want to drain these.
- Can of Coconut Milk
- Can of Diced Tomatoes – don’t drain these! The juices are free liquid!
- Chopped Onion
- Minced Garlic (4 cloves! yeah, that’s right!)
- Spices – garam masala, curry powder and cumin.
- All-purpose flour – we use a little bit of this to thicken up the curry.
- Pantry basics: olive oil, salt & pepper
How to Make Chickpea Curry
Cook diced tomatoes and onions together (with some salt & pepper) in a large skillet until onions are softened.
Add chickpeas into the skillet (make sure to drain these).
Pour in a can of coconut milk (thanks to my 6 year old helper!).
Add a bunch of minced garlic and spices.
Stir so everything is coated in the spices and coconut milk and then bring to a low boil. Add in a little bit of flour to help thicken the sauce. Simmer for a little bit longer.
Serve and enjoy this chickpea and curry recipe!
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Simple Chickpea Curry in 25 Minutes
PrintIngredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 14 ounce can diced tomatoes don’t drain
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 15 ounce cans chickpeas, drained (also known as garbanzo beans)
- 13 ounce can coconut milk
- 4 cloves garlic minced
- 1 tablespoon garam masala
- 1 ½ teaspoon curry powder
- ¼ teaspoon cumin
- 2 teaspoons all-purpose flour
Instructions
- In a large skillet add olive oil over medium high heat. Add onions, diced tomatoes, salt and pepper to the skillet, stirring to mix. Heat on a low boil until onions are softened, about 10 minutes.
- Add chickpeas, coconut milk, minced garlic, garam masala, curry powder and cumin to the skillet, stirring to combine.
- Bring the curry to a boil. Add flour and stir to completely mix in – the flour will thicken the sauce. Reduce heat to simmer and continue cooking for 10 more minutes.
- Serve curry (we love it with rice and naan) and enjoy!
Ellie says
I made this tonight for the first time-yum!! Everyone enjoyed 🙂
Barb says
Fabulous flavours and a new addition to our favourites list! Thanks for sharing!
Ali says
This was SO yum! My 2.5 year old inhaled it and asked for more! I think next time I will use ghee instead of olive oil. Absolutely delicious though.
Stefania says
Really yummy, rich, filling and toddler approved!
Jo says
Chick peas, garbanzo beans, and hummus are dirty words at my house.I think it might be the texture. Can I sub in canniloni beans?
Amy says
Hi farm girl….didn’t make it yet but I plan to sounds really good. I like all those ingredients…I will let you know how it goes!!Thank-you 😏