Chickpeas With Curry is a delicious vegetarian dish! It is inspired by Indian butter chicken and takes just like it but with chickpeas. You will love this quick and healthy meal that’s also easy to make!

CHICKPEAS WITH CURRY

When winter rolls around I am in need of some serious comfort food. 

There is something so warm and cozy about this Chickpeas With Curry recipe. I love how easy it comes together yet still has so much flavor. 

If you have had my Butter Squash Chickpea Curry recipe this one will remind you of that but without the butternut squash and uses a different mixture of spices. 

I love chickpeas and use them weekly in my house whether it is making this Lebanese Hummus Recipe, these Crunchy Roasted Chickpeas to this Chickpea Salad Recipe. 

Chickpeas are a great source of protein and are high in vitamins, minerals, fiber and protein.

I love incorporating these powerful little beans into my recipes.

We also love curry and often rotate between today’s Chickpea Curry, Slow Cooker Chicken Curry  and  Slow Cooker Beef Curry.

As a child I ate a lot of hummus since my Mom’s family is Lebanese.

I leaned to love chickpeas as a young child and am happy that I have continued to love them into adulthood. 

There are so many ways you can use them from snacking, to salads, to soups, to main dishes.

What I love most about today’s chickpea recipe is that it mixes simple, yet flavorful ingredients together to create an affordable meal. 

I like to serve this over brown rice with fresh cilantro, a dollop of Greek yogurt.

‘WHAT INGREDIENTS ARE IN CHICKPEAS WITH CURRY?

ONION & GARLIC: I used red onion in this recipe but you can swap it out and use sweet onion or shallot in its place. I added a few cloves of garlic for extra flavor but this is optional.

DICED OR CRUSHED TOMATOES: I personally like using crushed tomatoes in this my chickpea curry but diced tomatoes work great too. You will want to use both the tomatoes and the juices. 

CHICKPEAS: Chickpeas are the main star of this recipe. If you like my Slow Cooker Butter Chicken this is similar to that recipe but using chickpeas to make it vegetarian. 

HEAVY CREAM & BUTTER: The cream and butter help create that rich, savory flavor and a thicker sauce. You can swap the cream for milk if you would like to. 

CURRY POWDER: The main flavoring of this recipe is the curry powder. I used 2 Tablespoons but you can use more or less based on your tastes. I suggest that if you aren’t a huge fan of a lot of curry you start with 1 Tablespoons and go from there. 

HOW DO YOU MAKE CHICKPEAS WITH CURRY?

This chickpea curry recipe is so easy to make.

You will be amazed how much flavor you get in under 20 minutes. 

Heat the oil in a large pan over medium heat. Add the red onion and garlic and cook until translucent, around 4-5 minutes.

Add the crushed tomatoes and the curry powder and cook until the tomatoes are darker in color, around 5 minutes.

Add the chickpeas and bring to a gentle simmer for around 8 minutes.

Add the heavy cream and stir to incorporate.

Remove from heat and add the butter, stir until melted and fully incorporated.

Add salt if needed and garnish with chopped parsley or cilantro, a dollop of Greek yogurt and serve over rice.

CAN I FREEZE CHICKPEA CURRY?

You can definitely freeze this recipe. 

Cool the chickpeas all the way after cooking and then add them to a freezer friendly container. You can keep it in the freezer for up to 6 months. 

When you are ready to use this chickpea dish you can thaw it overnight in the fridge and then reheat it on the stove in a skillet or pot on low. 

HOW LONG DOES CHICKPEA WITH CURRY LAST?

This dish will last up to about 6 days in an air tight storage container in your fridge. 

HOW CAN I MODIFY THIS CHICKPEA CURRY RECIPE?

VEGETABLES: I used onion and crushed tomatoes in this recipe but it would be great with additional vegetables. Some that I love are zucchini, broccoli, green beans and bell pepper. You can just add the vegetables in with the onion to cook them.

SPICES: Curry is the start of this recipe but there are other spices that work nicely with this dish. Some I like are a small amount of coriander, turmeric, chili powder and garam masala.

HEAT: This dish would be great with the heat kicked up. I like to add chopped jalapeños to the finished dish. You can also add crushed red pepper or cayenne red pepper. 

DAIRY-FREE: If you can’t have dairy you can sub in almond, soy or coconut milk. 

NUTS: I love finish this dish off with chopped cashews or peanuts. 

PROTEIN: If you want to add protein I really like chicken, salmon or shrimp.