This spiced chickpea curry is a weeknight hero: pantry-friendly, vegetarian, and flexible. Chickpeas are hearty and take on spice blends beautifully. Instead of a long ingredient list, we use a few aromatic staples — onion, garlic, ginger — and a spice blend built from cumin, coriander, turmeric and garam masala. The curry is creamy but not heavy, and becomes even better the next day.
Ingredients
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp chili powder (adjust to taste)
- 1 can (400g) chopped tomatoes
- 2 cans (each 400g) chickpeas, drained and rinsed
- 200ml coconut milk or 150ml plain yogurt (for creamier sauce)
- Salt, pepper, lemon juice and fresh cilantro to finish
Method
- Heat oil in a heavy-bottomed pan over medium heat. Add the onions and cook until soft and golden, about 8–10 minutes.
- Add garlic and ginger and cook for another minute, then stir in the ground spices and toast briefly until fragrant (about 30 seconds).
- Pour in the chopped tomatoes, scrape any browned bits from the bottom, and simmer until the sauce reduces and concentrates, 8–12 minutes.
- Add chickpeas and a cup of water; simmer gently to allow the flavors to meld for 10–15 minutes. Mash a few chickpeas against the side of the pan to thicken the sauce.
- Stir in coconut milk or yogurt and warm through. Adjust seasoning with salt and a squeeze of lemon.
- Garnish with cilantro and serve with rice, flatbreads, or roasted vegetables.
"The best curries are built on layers of flavor. Don't rush the onions, and taste as you go."
Flavor notes and adjustments
If you prefer deeper, smoky flavors, add a teaspoon of smoked paprika or use a charred tomato paste base. For a brighter curry, a tablespoon of tamarind or a generous squeeze of lemon before serving amps acidity. To make this a heartier stew, add diced potatoes or roasted squash.
Make-ahead & freezing
This curry stores and freezes exceptionally well. Chill and refrigerate for up to 4 days or freeze in portions for up to 3 months. Reheat gently on the stove and add a splash of water if it thickens too much.