5-Ingredient Chickpea Curry Recipe

Yes, this is a vegan chickpea curry! Chickpeas are a great way to get in plant-based protein and fiber; and it’s one of my favorite additions to curry.

Yes! Add all the ingredients except rice, and cook on LOW for 3-4 hours.

I’ve never tried this, so I can’t give an exact answer. I’d recommend pressure cooking for 10 minutes (without the rice) to see if that works.

Chickpeas/ Garbanzo beans- I use a can of chickpeas, but you can use dried ones that you’ve already cooked!

Can of coconut milk- I’ve only used full fat coconut milk. Light coconut milk may not make this as creamy.

Curry powder

Frozen stir fry vegetables

Rice- Brown rice, white rice, jasmine rice, basmati rice, or others would work here!

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Since this is a 5-ingredient recipe, I used just the basics. But you can add a TON of flavor by adding other things, too:

• Lime juice
• Fresh ginger
• Red pepper flakes
• Salt and black pepper
• Canned tomatoes- I’ve used diced tomatoes in this and it’s delicious!
• Vegetable stock
• Fresh cilantro
• Chopped onion
• Other vegetables- Using what you have on hand can help reduce food waste! Bell peppers would be great.
• Curry paste- My favorite is red curry paste!

Start by cooking the rice using your desired method. I use a rice cooker because it’s easier, but you can use the stovetop as well.

Add the rest of the ingredients to a large pot. Add an extra can or two of water if you like a soupy consistency.

Bring to a boil, and let it simmer on medium heat for 20 minutes until the vegetables are soft.

Divide the curry and rice into 5 single servings and enjoy!

You can put this curry in an airtight container and keep in the fridge. It’ll stay fresh for 3-5 days. And it’s honestly even better the next day, because all of the flavors just blend together.

I typically just eat this the way it is! It has all the components of a healthy meal. Instead of rice, you may be able to serve on top of sweet potatoes, or use naan bread to dip.