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Chickpea Curry

Chickpea Curry

This vegan chickpea curry is a heartwarming, healthy recipe that’s perfect for a chilly winter day. Chickpeas are simmered in a delicious coconut milk and tomato sauce, with warm and comforting spices like curry and cumin. Spicy, hearty, and oh-so-delicious, this dish is packed with flavor. It’s perfect over steamed rice, or served with naan bread for dipping.


(For 4 Servings)

• 4 cup Organic chickpeas
• 8 tbsp Organic coconut oil or extra virgin olive oil
• 4 cup Onion, sliced
• 8 piece Garlic cloves, chopped
• 54 oz Coconut milk
• 60 oz Canned diced tomatoes
• 4 tbsp Tomato paste
• 2 tbsp Salt
• 4 tsp Curry powder
• 4 tsp Cumin powder
• 2 tsp Turmeric powder
• 2 tsp Ground coriander
• 1 tsp Black pepper
• 2 tsp Red pepper flakes (optional)<
• 4 tbsp Lemon juice (optional)
• 40 stick Cilantro (for garnish, optional)


Step 1

Soak dried chickpeas overnight. Use a large pot, add soaked chickpeas with several inches of water, and bring to a boil. Reduce the heat and simmer for about 1.5 to 2 hours.

Step 2

Heat the oil over medium-low in a large pot and add garlic and sliced onion to the pot over medium-high heat for about 10 minutes or until the onion turns golden brown and softened, stirring occasionally.

Step 3

Add the spices into the pot (curry, cumin, turmeric, coriander, black pepper, and red pepper flakes), stir, and cook for 1 to 2 more minutes.

Step 4

Add crushed tomatoes, tomato paste, coconut milk, chickpeas, salt and black pepper. Stir and cook for about 10 minutes. Adjust the seasoning as needed.

Step 5

Add the lime juice and garnish with cilantro (optional). Serve with rice or naan bread.