Course Entrees
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegan, Vegetarian
Nutrition 1/2 cup serving

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Coconut Chickpea Curry

Prep Time 5 minutes
Cook Time 15 minutes


  • 2 tbsp olive oil
  • 1 onion, sweet; chopped
  • 2 cloves garlic, minced
  • 2 cups chickpeas, cooked
  • 1 (14.5-oz) can tomatoes, petite diced
  • 1 (13.5-oz) can coconut milk, light
  • 1 1/2 tsp curry powder
  • 1 tsp cumin, ground
  • 1 tsp salt, or more to taste
  • 1/2 tsp coriander, ground
  • cilantro, chopped, for serving
  • rice, basmati, hot, cooked; 4-6 cups for serving


  • Heat olive oil in a large skillet over medium heat and add in chopped onion and garlic. Cook until fragrant and softened.
  • Add in chickpeas, tomatoes, coconut milk, curry powder, cumin, salt and coriander. Stir together. Turn heat up to medium-high and simmer, stirring frequently, until broth has cooked down some and thickened a bit, about 10-15 minutes.
  • Place hot, cooked basmati rice on plates on in bowls and ladle curry over the top. Sprinkle with a bit of cilantro and serve!