Chickpea Curry

If you ask me, curry is a food group. I could honestly eat some variation of curry every day. If it’s on a menu – I’m ordering it. If I’m low on dinner inspiration aka dinspo – I’m throwing it together #curryinahurry, anyone? While there are a handful of curry variations that I rotate between, like tofu, cauliflower, and lentil varieties, chickpea curry remains my absolute favorite! Peep the recipe below:

Serves: 4+/-


  • 2-2.5 cups chickpeas
  • 1 cup coconut milk
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1-2 teaspoons fresh ginger, grated
  • 1/3 cup red bell pepper, diced
  • 1 Tablespoon olive oil
  • 1 Tablespoon curry powder (add more per taste preferences)
  • 1 teaspoon kebab seasoning
  • 1/2 teaspoon paprika
  • Salt and pepper to taste


  1. Begin by sautéing onions, garlic, bell pepper, and grated ginger in a large pan until tender
  2. Add chickpeas to pan, warm through and combine well
  3. Add seasonings to pan to warm and become aromatic
  4. Pour in coconut milk, combine well
  5. Simmer for 15 minutes, stirring every few minutes

Serving Suggestions:

  • Squeeze of lemon is definitely recommended
  • Serve over basmati rice, roasted sweet potato chunks, or salad greens
  • Garnish with green onions or parsley

I'd LOVE to know what you think! Leave some love below.