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  • Writer's pictureNikki Bidun

Easy Chickpea Curry

This dish packs in a lot of flavor in 30 minutes. It uses almost all pantry ingredients and is so easy to put together.

This is not a traditional curry, but it is an easy alternative when you have these few ingredients. This is also a great dish to meal prep and pack for a to-go lunch.


Dietary Information

This dish is vegetarian, but can be made vegan by substituting 1 tbsp butter for 1 tbsp vegetable oil.


Easy Chickpea Curry

Makes 3 portions

30 minutes


- 1 tbsp unsalted butter

- 1/2 onion, chopped finely

- 3 cloves garlic, minced

- 1 in fresh ginger, minced (or 1/2 ground ginger added

to the spice mix)

- 1 tbsp favorite curry blend, or blend listed below

- 1 tsp garam masala

- t tsp turmeric

- 1 tsp cumin

- 1/2 tsp cayenne

- 1 14 oz can coconut milk

- 1 14 oz can tomato purée or crushed tomatoes

- 1 14 oz can chickpeas, drained

- Chopped sugar snap peas (optional)

- yogurt and white rice to serve


  1. In a large pot over medium heat, melt 1 tbsp butter. Add in 1/2 chopped onion, 3 cloves minced garlic and 1 inch minced fresh ginger. Cook for 3 minutes until soft, stirring with a wooden spoon. Add in 1 tbsp curry blend or spice mix and stir until spices absorb oil and they are aromatic.

  2. Add 14 oz coconut milk, 14 oz tomato purée and 14 oz chickpeas to the pot. Stir until combined. Season very well with salt. Bring to a boil, then lower to a simmer for 20 minutes. Stir frequently. The end texture should be thick and the chickpeas should be tender.

  3. If you are adding chopped sugar snap peas, do so during the last 5 minutes of cooking.

  4. Taste the curry! If the tomatoes are still too acidic, add 1 tsp sugar. If it needs acid, add 1 tsp lime juice.

  5. Serve over rice with a spoon of greek yogurt. Enjoy!

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