Vegan Chickpea Curry


There are days when we are too lazy to cook an elaborated or the perfect meal. For such days there is a dish that can be cooked in 30 minutes on a stove in one pot! Vegan Chickpea Curry is a versatile dish. All the ingredients are easily available at home, or some of them can be added accordingly. It can be accompanied by rice, naan, roti, bhatura, or pita bread. You can choose one of these according to the time and effort you can invest in the dish. It’s a perfect blend of spices and flavors in a creamy sauce. 

Vegan Chickpea Curry

Chickpea has highamounts of fibre, protein, iron, selenium, folate, B6 and manganese and thecombination of these nutrients is just extraordinary. Chickpea also helps toimprove blood sugar regulation, reduce your risk of heart disease, aid withhealthy bowel function and digestion of your food.
The only preparationthat you would require is soaking the chickpeas overnight or you can use cannedchickpeas for lazy days. The tomatoes in the curry add the perfect tang andsweet background notes to the chickpea curry. Gather all your ingredients,follow the steps and cook a healthy and fulfilling dish for your family. It’sthe perfect dish for meal prep. Whether it’s for lunch or dinner, it freezeswell and lasts for a long time if kept in the freezer.
Servings 4
Prep Time 8 hrs
Cook Time 30 mins


  • 1 tbsp extra virgin olive oil 
  • 2 cloves of chopped garlic
  • 2 chopped onion
  • 1 inch chopped ginger
  • 1 tbsp curry powder
  • 1 tbsp ground cumin
  • 1/2 tbsp turmeric powder
  • 1/2 tbsp ground coriander
  • 1/4 tbsp ground black pepper
  • 1/8 tbsp red pepper flakes (optional)
  • 200 grams or 1 can chickpeas
  • 2 tbsp tomato paste
  • 1/2 tbsp salt
  • 1 tbsp lime or lemon juice (optional)
  • 1 tbsp coconut flour (optional)


  • Rinse and soak the chickpeas in enough water overnight. Rinse the soaked chickpeas.
  • After 8-9 hours of soaking, rinse the chickpeas. In a pressure cooker add the chickpeas and water.
  • Add a pinch of salt and cook the chickpeas for 12 to 15 whistles. The chickpeas should be mashable and soft.
  • Heat the oil in a large pan, cook the garlic, onion, and ginger over medium heat until golden brown.
  • Add curry, cumin, turmeric, coriander, black pepper, and red pepper flakes and stir. Cook for 2 minutes.
  • Add the boiled chickpeas, coconut milk, tomato paste, and salt. 
  • Stir and cook for about 10 minutes.
  • Remove the pot from the stove, add lime juice and coconut flour.
  • Stir and let it stand for 5 minutes before serving. 
  • Garnish with chopped cilantro.
  • Serve hot with finely chopped onions, green chilli and lemon wedges with a side of rice, naan, roti, bhatura or pita bread. 


  • If you wish to avoid oil, just use some water or vegetable stock instead.
  • Ginger and garlic powder can also be used instead of chopped ginger and garlic.
  • Coconut flour helps to make the curry creamier and thicker.
  • Simmer the curry according to the consistency you require.
  • If you forgot to soak the chickpeas, then add them to boiled water. Cover and soak for 1 to 2 hours.
Open up your kitchen cabinet and soak the chickpeas overnight for the perfect Indian-style Vegan Chickpea Curry for the brunch. Pamper your family with this soulful dish that will leave their heart and stomach content. 
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