25 Delicious Curried Chickpeas Recipes Amazing

Unlock the secret to transforming simple chickpeas into a world of flavor with our roundup of 25 Delicious Curried Chickpeas Recipes. Whether you’re craving a quick weeknight dinner, a healthy lunch, or a cozy comfort dish, these recipes are your ticket to a tasty adventure. Get ready to spice up your meals and impress your taste buds—let’s dive into the deliciousness!

Spicy Curried Chickpeas with Coconut Milk

Gathering around the table for a hearty, flavorful dish is one of life’s simple pleasures, and today, we’re diving into a recipe that’s both nourishing and bursting with flavor. This dish is perfect for those evenings when you crave something comforting yet exciting, combining the warmth of spices with the creamy richness of coconut milk.

Ingredients

• Chickpeas – 2 cups
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Onion – 1 medium, diced
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add diced onion and minced garlic to the skillet, sautéing for 3-4 minutes until translucent. Tip: Stir frequently to prevent burning.
3. Stir in curry powder and cook for 1 minute to toast the spices, releasing their flavors.
4. Add chickpeas and salt to the skillet, stirring to coat them evenly with the spice mixture.
5. Pour in coconut milk, bringing the mixture to a gentle simmer. Tip: Do not boil vigorously to prevent the coconut milk from separating.
6. Reduce heat to low and let the dish simmer uncovered for 15 minutes, stirring occasionally. Tip: The sauce should thicken slightly but remain creamy.
7. Remove from heat and let it sit for 5 minutes before serving to allow flavors to meld.

Rich in texture and flavor, this dish offers a delightful contrast between the creamy coconut milk and the hearty chickpeas. Serve it over a bed of fluffy rice or with a side of warm naan bread for a complete meal that’s sure to impress.

Curried Chickpeas and Spinach Stew

Now, let’s dive into creating a comforting and flavorful dish that’s perfect for any day of the week. This recipe combines the earthy tones of spinach with the rich, spicy flavors of curry, all brought together with the heartiness of chickpeas.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Curry powder – 2 tbsp
• Chickpeas – 2 cans (15 oz each), drained and rinsed
• Spinach – 4 cups, fresh
• Coconut milk – 1 can (13.5 oz)
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in minced garlic and curry powder, cooking for 1 minute until fragrant. Tip: Toasting the curry powder slightly enhances its flavor.
4. Add chickpeas to the pot, stirring to coat them in the curry mixture.
5. Pour in coconut milk and bring the mixture to a simmer. Let it cook for 10 minutes, stirring occasionally. Tip: Simmering helps the flavors meld together beautifully.
6. Gradually add spinach, stirring until wilted, about 2 minutes. Tip: Adding spinach in batches makes it easier to incorporate.
7. Season with salt, then taste and adjust if necessary.

The stew should have a creamy texture with a perfect balance of spice from the curry and freshness from the spinach. Serve it over a bed of rice or with a side of warm naan bread for a complete meal.

Easy Curried Chickpeas with Rice

For a quick, flavorful meal that’s both nutritious and satisfying, this Easy Curried Chickpeas with Rice recipe is a must-try. Follow these simple steps to create a dish that’s bursting with flavor and perfect for any day of the week.

Ingredients

• Chickpeas – 2 cups
• Rice – 1 cup
• Curry powder – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Water – 2 cups

Instructions

1. Rinse the rice under cold water until the water runs clear, then drain. This removes excess starch for fluffier rice.
2. In a medium pot, heat the olive oil over medium heat. Add the curry powder and stir for 30 seconds to toast the spices, releasing their flavors.
3. Add the rinsed rice to the pot, stirring to coat the grains with the curry-infused oil.
4. Pour in the water and add the salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to lift the lid; steam is key to perfectly cooked rice.
5. While the rice cooks, drain and rinse the chickpeas. Tip: For extra flavor, lightly mash a quarter of the chickpeas before adding them to the dish.
6. After the rice has cooked for 18 minutes, remove the pot from heat. Let it sit, covered, for 5 minutes to steam further.
7. Fluff the rice with a fork, then gently fold in the chickpeas. Tip: For a touch of freshness, garnish with chopped cilantro before serving.

Curried Chickpeas with Rice offers a delightful contrast of textures, from the fluffy rice to the tender chickpeas, all enveloped in the warm, aromatic curry. Serve it with a side of yogurt or a squeeze of lime for an extra zing.

Curried Chickpeas and Potato Bake

Here’s a comforting and flavorful dish that’s perfect for a cozy dinner. Curried chickpeas and potato bake combines hearty ingredients with aromatic spices for a satisfying meal.

Ingredients

• Chickpeas – 2 cups
• Potatoes – 2 large, diced
• Curry powder – 2 tbsp
• Coconut milk – 1 cup
• Olive oil – 1 tbsp
• Salt – 1 tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the diced potatoes and chickpeas with olive oil, curry powder, and salt. Tip: Make sure the potatoes are evenly coated for uniform flavor.
3. Transfer the mixture to a baking dish, spreading it out evenly. Tip: A single layer ensures even cooking.
4. Pour the coconut milk over the potato and chickpea mixture, covering it as evenly as possible.
5. Bake in the preheated oven for 45 minutes, or until the potatoes are tender and the top is golden brown. Tip: Check at the 30-minute mark to stir if necessary for even cooking.

Perfectly baked, this dish offers a creamy texture with a slight crunch from the chickpeas. Serve it over a bed of rice or with a side of naan bread for a complete meal.

Creamy Curried Chickpeas with Tomatoes

Cooking up a storm in the kitchen doesn’t have to be complicated, especially when you’re making something as straightforward and satisfying as creamy curried chickpeas with tomatoes. This dish is a perfect blend of simplicity and flavor, ideal for beginners looking to expand their culinary horizons.

Ingredients

• Chickpeas – 2 cups
• Tomatoes – 1 cup, diced
• Coconut milk – 1 cup
• Curry powder – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) for 1 minute.
2. Add diced tomatoes to the skillet, cooking for 3 minutes until they start to soften.
3. Stir in curry powder and salt, mixing well to coat the tomatoes evenly.
4. Pour in coconut milk, stirring continuously to combine all ingredients smoothly.
5. Add chickpeas to the skillet, ensuring they’re fully submerged in the sauce.
6. Reduce heat to low (250°F) and simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
7. Remove from heat and let sit for 2 minutes to thicken slightly before serving.

Perfectly creamy with a hint of spice, this dish pairs wonderfully with steamed rice or warm naan bread. The chickpeas absorb the curry flavors beautifully, offering a satisfying texture that’s both hearty and comforting.

Curried Chickpeas with Quinoa and Kale

Gathering the right ingredients and following these steps will lead you to a delicious and nutritious meal. This dish combines the earthy flavors of curry with the wholesome goodness of quinoa and kale, perfect for a hearty lunch or dinner.

Ingredients

• Quinoa – 1 cup
• Water – 2 cups
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced
• Curry powder – 1 tbsp
• Chickpeas – 1 can (15 oz), drained and rinsed
• Kale – 2 cups, chopped
• Salt – ½ tsp

Instructions

1. Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
3. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
4. Stir in the curry powder and cook for another 30 seconds to toast the spices, releasing their flavors.
5. Add the chickpeas to the skillet, stirring to coat them in the curry mixture. Cook for 5 minutes, allowing the chickpeas to warm through and absorb the curry flavors.
6. Add the chopped kale to the skillet, sprinkle with salt, and cook for 3-4 minutes, until the kale is wilted but still bright green.
7. Fluff the cooked quinoa with a fork and divide it among serving bowls. Top with the curried chickpeas and kale mixture.

Combining these ingredients results in a dish that’s both flavorful and texturally diverse, with the creaminess of the chickpeas contrasting the chewiness of the quinoa and the crispness of the kale. For an extra touch, garnish with a squeeze of lemon juice or a sprinkle of fresh cilantro before serving.

Sweet Potato and Curried Chickpeas Bowl

Building a nutritious and flavorful meal doesn’t have to be complicated. This Sweet Potato and Curried Chickpeas Bowl is a perfect example of how simple ingredients can come together to create a dish that’s both satisfying and easy to make.

Ingredients

• Sweet potatoes – 2 medium, diced
• Chickpeas – 1 can (15 oz), drained and rinsed
• Curry powder – 1 tbsp
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with 1 tbsp of olive oil and ¼ tsp of salt on a baking sheet.
3. Roast the sweet potatoes in the preheated oven for 25 minutes, or until they are tender and slightly caramelized.
4. While the sweet potatoes are roasting, heat the remaining 1 tbsp of olive oil in a skillet over medium heat.
5. Add the chickpeas to the skillet, sprinkle with curry powder and the remaining ¼ tsp of salt, and stir to coat evenly.
6. Cook the chickpeas for about 5 minutes, stirring occasionally, until they are heated through and the curry powder is fragrant.
7. Combine the roasted sweet potatoes and curried chickpeas in a bowl.

Uniting the sweetness of the potatoes with the earthy spices of the chickpeas creates a harmonious blend of flavors. The texture contrasts between the soft sweet potatoes and the slightly crunchy chickpeas add an enjoyable variety to each bite. For an extra touch, serve with a dollop of yogurt or a sprinkle of fresh cilantro.

Curried Chickpeas with Basmati Rice

Kickstart your culinary journey with this simple yet flavorful dish that combines the earthy tones of curried chickpeas with the delicate fragrance of basmati rice. Perfect for a wholesome weeknight dinner, this recipe is designed to guide you through each step with precision.

Ingredients

• Basmati rice – 1 cup
• Water – 2 cups
• Chickpeas – 1 can (15 oz), drained and rinsed
• Olive oil – 2 tbsp
• Onion – 1 medium, diced
• Garlic – 2 cloves, minced
• Curry powder – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
2. In a medium pot, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Do not lift the lid during this time to ensure perfect steam.
4. While the rice cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
5. Add the minced garlic to the skillet and cook for another minute until fragrant.
6. Stir in the curry powder and salt, then add the drained chickpeas. Cook for 5 minutes, stirring occasionally, to allow the flavors to meld.
7. Fluff the cooked rice with a fork and serve it topped with the curried chickpeas.

Garnish with fresh cilantro or a squeeze of lemon for an extra layer of flavor. The dish offers a comforting texture with the softness of the rice contrasting the slight bite of the chickpeas, all enveloped in the warm spices of the curry. Try serving it with a side of cucumber yogurt salad for a refreshing contrast.

Curried Chickpeas and Lentil Soup

On a crisp evening, nothing warms the soul quite like a bowl of Curried Chickpeas and Lentil Soup. This dish is a harmonious blend of spices and textures, perfect for beginners to master with a bit of guidance.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Curry powder – 1 tbsp
• Chickpeas – 1 can (15 oz), drained and rinsed
• Lentils – 1 cup, rinsed
• Vegetable broth – 4 cups
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and curry powder, cooking for 1 minute until fragrant.
4. Add chickpeas and lentils to the pot, stirring to coat with the onion and spice mixture.
5. Pour in vegetable broth and bring the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
7. Season with salt, stirring well to combine.

This soup boasts a creamy texture with a robust flavor profile, thanks to the curry powder and hearty lentils. Serve it with a dollop of yogurt or a sprinkle of fresh cilantro for an extra layer of flavor.

Curried Chickpeas with Roasted Vegetables

Zesty and vibrant, this dish combines the warmth of curry with the heartiness of chickpeas and the sweetness of roasted vegetables, making it a perfect meal for any day of the week. Follow these steps to create a dish that’s as nutritious as it is delicious.

Ingredients

• Chickpeas – 2 cups
• Curry powder – 2 tbsp
• Olive oil – 2 tbsp
• Carrots – 1 cup, sliced
• Bell peppers – 1 cup, diced
• Onion – 1, chopped
• Garlic – 2 cloves, minced
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F.
2. In a large bowl, toss the carrots, bell peppers, onion, and garlic with 1 tbsp of olive oil and ½ tsp of salt until evenly coated.
3. Spread the vegetables on a baking sheet in a single layer and roast for 25 minutes, or until they start to caramelize, stirring halfway through for even cooking.
4. While the vegetables roast, heat the remaining 1 tbsp of olive oil in a large skillet over medium heat.
5. Add the chickpeas and curry powder to the skillet, stirring to coat the chickpeas evenly with the curry powder. Cook for 5 minutes, stirring occasionally.
6. Once the vegetables are done, add them to the skillet with the chickpeas and stir to combine. Cook together for an additional 2 minutes to allow the flavors to meld.
7. Tip: For extra flavor, toast the curry powder in the skillet before adding the chickpeas.
8. Tip: If the mixture seems dry, add a splash of water or vegetable broth to loosen it up.
9. Tip: Let the dish sit for 5 minutes off the heat before serving to enhance the flavors.

This dish offers a delightful contrast between the creamy chickpeas and the crispy edges of the roasted vegetables, with the curry powder adding a depth of flavor that’s both spicy and sweet. Serve it over a bed of quinoa or with a side of naan bread for a complete meal.

Curried Chickpeas and Cauliflower Skillet

Preparing a hearty and flavorful dish doesn’t have to be complicated, and this Curried Chickpeas and Cauliflower Skillet is proof. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• Chickpeas – 1 can (15 oz), drained and rinsed
• Cauliflower – 1 small head, cut into florets
• Olive oil – 2 tbsp
• Curry powder – 1 tbsp
• Salt – ½ tsp
• Water – ½ cup

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add cauliflower florets to the skillet, spreading them out in a single layer. Cook for 5 minutes, stirring occasionally, until they start to brown.
3. Sprinkle curry powder and salt over the cauliflower, stirring to coat evenly. Tip: Toasting the spices with the cauliflower enhances their flavor.
4. Add the drained chickpeas to the skillet, mixing gently to combine with the cauliflower.
5. Pour in water, then reduce heat to low (200°F). Cover the skillet and simmer for 10 minutes, allowing the flavors to meld. Tip: The water should create steam to soften the cauliflower without making the dish soggy.
6. Remove the lid and cook for an additional 2 minutes to evaporate any excess liquid. Tip: The dish is ready when the cauliflower is tender but still firm to the bite.

Here you have a dish where the cauliflower offers a slight crunch against the creamy chickpeas, all enveloped in warm, aromatic curry. Serve it over a bed of quinoa for a complete meal, or enjoy it as is for a light yet satisfying lunch.

Curried Chickpeas with Garlic Naan

Whipping up a comforting and flavorful meal doesn’t have to be complicated. This Curried Chickpeas with Garlic Naan recipe is a perfect example of how simple ingredients can come together to create something truly delicious.

Ingredients

• Chickpeas – 2 cups
• Coconut milk – 1 cup
• Curry powder – 2 tbsp
• Garlic – 3 cloves
• Flour – 2 cups
• Yogurt – ½ cup
• Butter – 2 tbsp
• Salt – 1 tsp

Instructions

1. Rinse the chickpeas under cold water and drain them well.
2. In a large pot, combine the chickpeas, coconut milk, and curry powder. Bring to a simmer over medium heat, then reduce to low and cook for 20 minutes, stirring occasionally.
3. While the chickpeas are cooking, mince the garlic cloves finely.
4. For the naan, mix the flour, yogurt, and salt in a bowl until a dough forms. Knead the dough on a floured surface for 5 minutes until smooth.
5. Divide the dough into 4 equal parts and roll each into a thin circle.
6. Heat a skillet over medium-high heat and cook each naan for 2 minutes on each side, or until golden brown spots appear.
7. In a small pan, melt the butter and sauté the minced garlic for 1 minute until fragrant. Brush this garlic butter over the cooked naan.
8. Once the chickpeas are tender and the sauce has thickened, remove from heat.

Here’s a dish where the creamy, spiced chickpeas pair beautifully with the soft, garlicky naan. Try serving it with a side of fresh cucumber slices for a refreshing contrast.

Curried Chickpeas and Butternut Squash

Just when you thought your weeknight dinners couldn’t get any easier, this Curried Chickpeas and Butternut Squash recipe comes along to prove you wrong. It’s a hearty, flavorful dish that’s as simple to make as it is delicious, perfect for beginners looking to expand their cooking repertoire.

Ingredients

• Butternut squash – 2 cups, cubed
• Chickpeas – 1 can (15 oz), drained and rinsed
• Coconut oil – 1 tbsp
• Curry powder – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. Toss the cubed butternut squash with ½ tbsp of coconut oil and ½ tsp of salt on a baking sheet, spreading them out in a single layer for even cooking.
3. Roast the squash in the preheated oven for 25 minutes, or until the edges start to caramelize, stirring halfway through for uniform browning.
4. While the squash roasts, heat the remaining ½ tbsp of coconut oil in a large skillet over medium heat. Tip: Warming the oil before adding the spices helps to release their flavors.
5. Add the curry powder to the skillet, stirring constantly for about 30 seconds to toast the spices without burning them.
6. Mix in the drained chickpeas, coating them well with the curry-infused oil, and cook for 5 minutes to allow the flavors to meld.
7. Once the butternut squash is roasted, gently fold it into the skillet with the chickpeas, combining everything evenly. Tip: Be careful not to mash the squash to maintain texture.
8. Cook the mixture for an additional 2 minutes on low heat, just enough to warm everything through together.

Vibrant and aromatic, this dish offers a delightful contrast between the creamy butternut squash and the hearty chickpeas, all brought together by the warmth of curry. Serve it over a bed of fluffy quinoa or with a side of naan bread for a complete meal that’s sure to impress.

Curried Chickpeas with Cilantro Lime Rice

Just when you thought weeknight dinners couldn’t get any easier, this Curried Chickpeas with Cilantro Lime Rice comes along to prove you wrong. It’s a vibrant, flavorful dish that’s as simple to make as it is delicious, perfect for beginners looking to expand their culinary horizons.

Ingredients

• Chickpeas – 2 cups
• Coconut milk – 1 cup
• Curry powder – 2 tbsp
• Garlic – 2 cloves
• Olive oil – 1 tbsp
• Rice – 1 cup
• Cilantro – ¼ cup
• Lime – 1
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) for 1 minute.
2. Add minced garlic to the skillet, sautéing until fragrant (about 30 seconds). Tip: Keep the garlic moving to prevent burning.
3. Stir in curry powder and cook for another 30 seconds to release its flavors.
4. Add chickpeas and coconut milk to the skillet, bringing the mixture to a simmer. Cook for 10 minutes, stirring occasionally. Tip: The sauce should thicken slightly but still be pourable.
5. While the chickpeas cook, rinse rice under cold water until the water runs clear. Tip: This removes excess starch for fluffier rice.
6. Cook rice according to package instructions, then fluff with a fork and mix in chopped cilantro and lime juice.
7. Season the chickpea mixture with salt, adjusting as needed.

Vibrant and hearty, this dish pairs the creamy texture of curried chickpeas with the fresh zing of cilantro lime rice. Serve it in bowls with extra lime wedges on the side for an extra burst of flavor.

Curried Chickpeas and Eggplant Curry

Sometimes, the most comforting meals come from the simplest ingredients. Start by gathering your essentials for a flavorful Curried Chickpeas and Eggplant Curry that’s both nutritious and satisfying.

Ingredients

• Chickpeas – 1 can (15 oz), drained and rinsed
• Eggplant – 1 medium, cubed
• Coconut milk – 1 cup
• Curry powder – 2 tbsp
• Olive oil – 2 tbsp
• Onion – 1 medium, diced
• Garlic – 2 cloves, minced
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add diced onion and minced garlic, sautéing for 3 minutes until translucent. Tip: Stir frequently to prevent burning.
3. Stir in cubed eggplant and cook for 5 minutes, until slightly softened. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Add curry powder and salt, stirring to coat the vegetables evenly.
5. Pour in coconut milk and bring the mixture to a gentle simmer (about 2 minutes).
6. Add drained chickpeas, reduce heat to low, and let simmer for 10 minutes. Tip: Cover the skillet to retain moisture and deepen the flavors.
7. Remove from heat and let stand for 5 minutes before serving.

Rich in texture and bursting with flavor, this curry pairs wonderfully with fluffy basmati rice or warm naan bread. For an extra touch, garnish with fresh cilantro or a squeeze of lime to brighten the dish.

Curried Chickpeas with Mango Chutney

Yield to the aromatic allure of curried chickpeas paired with sweet mango chutney, a dish that balances spice and sweetness in every bite. Perfect for a quick weeknight dinner or a flavorful side, this recipe is as straightforward as it is delicious.

Ingredients

• Chickpeas – 2 cups
• Mango chutney – ½ cup
• Curry powder – 1 tbsp
• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Water – 1 cup

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 5 minutes.
3. Sprinkle curry powder over the onions and garlic, stirring constantly for 1 minute to toast the spices.
4. Add chickpeas and water to the skillet, bringing the mixture to a simmer. Reduce heat to low and cook for 10 minutes, stirring occasionally.
5. Stir in mango chutney, cooking for an additional 5 minutes until the sauce thickens slightly.
6. Remove from heat and let stand for 2 minutes before serving to allow flavors to meld.

With its creamy chickpeas and vibrant sauce, this dish offers a delightful contrast of textures and a harmony of flavors. Serve it over steamed rice or with warm naan bread for a complete meal that’s sure to impress.

Curried Chickpeas and Sweet Corn Salad

Gathering the right ingredients and following these steps will lead you to a delightful Curried Chickpeas and Sweet Corn Salad. This dish is perfect for those looking for a quick, nutritious meal that doesn’t skimp on flavor.

Ingredients

• Chickpeas – 1 can (15 oz), drained and rinsed
• Sweet corn – 1 cup
• Curry powder – 1 tbsp
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. In a large bowl, combine the chickpeas and sweet corn.
2. Add the curry powder, olive oil, lemon juice, and salt to the bowl.
3. Mix all the ingredients until well combined. Tip: For the best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
4. Serve the salad at room temperature for the best texture and taste. Tip: If you prefer a bit of crunch, add some diced cucumber or bell pepper.
5. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Tip: This salad also makes a great filling for wraps or pitas.

You’ll love the creamy texture of the chickpeas paired with the sweetness of the corn, all brought together with the warm spices of the curry. Yummy doesn’t begin to describe the burst of flavors in every bite, especially when served alongside some grilled chicken or fish for a complete meal.

Curried Chickpeas with Turmeric Rice

Unlock the flavors of this simple yet satisfying dish that combines the warmth of curry with the earthy tones of turmeric rice. Perfect for a weeknight dinner, this recipe is as nourishing as it is flavorful, guiding you through each step to ensure a delicious outcome.

Ingredients

• Chickpeas – 1 can (15 oz)
• Turmeric – 1 tsp
• Curry powder – 1 tbsp
• Rice – 1 cup
• Vegetable oil – 2 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Water – 2 cups
• Salt – ½ tsp

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a medium pot, heat 1 tbsp of vegetable oil over medium heat. Add the rinsed rice and turmeric, stirring to coat the rice evenly. Toast for 2 minutes to enhance the flavor.
3. Add 2 cups of water and ½ tsp of salt to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to stir the rice while it’s cooking to prevent it from becoming mushy.
4. While the rice cooks, heat the remaining 1 tbsp of vegetable oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
5. Add the chickpeas and curry powder to the skillet, stirring to combine. Cook for 5 minutes, allowing the flavors to meld. Tip: For extra depth, let the chickpeas sit for a minute undisturbed to get a slight char.
6. Once the rice is done, remove it from the heat and let it sit, covered, for 5 minutes before fluffing with a fork. Tip: This resting period allows the rice to absorb any remaining moisture evenly.
7. Serve the curried chickpeas over the turmeric rice, garnishing with fresh cilantro if desired.

Enjoy the harmonious blend of creamy chickpeas and fragrant rice, a dish that’s as visually appealing as it is tasty. For a twist, top with a dollop of yogurt or a squeeze of lemon to brighten the flavors.

Curried Chickpeas and Green Beans

Start by gathering your ingredients and prepping your workspace for a smooth cooking experience. This dish combines the warmth of curry with the heartiness of chickpeas and the crispness of green beans for a satisfying meal.

Ingredients

• Chickpeas – 2 cups, cooked
• Green beans – 1 cup, trimmed and halved
• Curry powder – 1 tbsp
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add green beans to the skillet, sautéing for 5 minutes until they start to soften.
3. Sprinkle curry powder and salt over the green beans, stirring to coat evenly.
4. Add chickpeas to the skillet, mixing well with the green beans and spices.
5. Cook the mixture for 10 minutes, stirring occasionally, until the chickpeas are heated through and the flavors meld.
6. Tip: For extra flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.
7. Tip: If the mixture seems dry, add a tablespoon of water to help the spices coat the ingredients better.
8. Tip: Taste a chickpea and a green bean to check for seasoning, adjusting with more salt if needed before serving.

Ready to serve, this dish offers a delightful contrast between the creamy chickpeas and the crisp-tender green beans, all enveloped in the aromatic warmth of curry. Try serving it over a bed of fluffy rice or with a side of naan bread for a complete meal.

Curried Chickpeas with Yogurt Sauce

Just when you thought chickpeas couldn’t get any more versatile, this Curried Chickpeas with Yogurt Sauce recipe comes along to prove you wrong. It’s a simple yet flavorful dish that combines the warmth of curry with the coolness of yogurt, perfect for any meal of the day.

Ingredients

• Chickpeas – 2 cups
• Curry powder – 2 tbsp
• Yogurt – 1 cup
• Garlic – 2 cloves
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add minced garlic to the skillet, sautéing for 1 minute until fragrant.
3. Stir in chickpeas and curry powder, coating evenly, and cook for 5 minutes.
4. Reduce heat to low (200°F), add yogurt, and stir gently to combine without curdling.
5. Season with salt, then simmer for 10 minutes, stirring occasionally.
6. Remove from heat and let sit for 2 minutes to thicken slightly.

The chickpeas should be tender with a slight bite, enveloped in a creamy, spiced yogurt sauce that’s both rich and refreshing. Serve over a bed of steamed rice or with warm naan for a complete meal that delights the senses.

Curried Chickpeas and Pumpkin Stew

Just when you thought comfort food couldn’t get any cozier, this Curried Chickpeas and Pumpkin Stew comes along to prove otherwise. Perfect for beginners, this recipe walks you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Curry powder – 2 tbsp
• Pumpkin – 2 cups, cubed
• Chickpeas – 2 cups, cooked
• Coconut milk – 1 cup
• Vegetable broth – 2 cups
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add diced onion and sauté for 5 minutes, until translucent.
3. Stir in minced garlic and curry powder, cooking for 1 minute until fragrant. Tip: Toasting the curry powder enhances its flavor.
4. Add cubed pumpkin, chickpeas, coconut milk, and vegetable broth to the pot.
5. Bring the mixture to a boil, then reduce heat to low (200°F) and simmer for 20 minutes. Tip: Stir occasionally to prevent sticking.
6. Season with salt, then simmer for an additional 5 minutes. Tip: Taste and adjust seasoning if necessary.
7. Remove from heat and let stand for 5 minutes before serving.

Rich in flavors and textures, this stew boasts creamy pumpkin and hearty chickpeas enveloped in a fragrant curry sauce. Serve it over a bed of quinoa or with a side of naan bread for a complete meal.

Curried Chickpeas with Saffron Rice

One of the most comforting and aromatic dishes you can whip up in no time is Curried Chickpeas with Saffron Rice. This dish combines the warmth of curry spices with the luxurious touch of saffron, creating a meal that’s both hearty and elegant.

Ingredients

• Chickpeas – 2 cups
• Basmati rice – 1 cup
• Saffron threads – ¼ tsp
• Curry powder – 2 tbsp
• Vegetable oil – 2 tbsp
• Water – 2 cups
• Salt – 1 tsp

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then drain. This removes excess starch and prevents the rice from becoming sticky.
2. In a medium pot, heat 1 tbsp of vegetable oil over medium heat. Add the rinsed rice and sauté for 2 minutes to lightly toast the grains.
3. Dissolve the saffron threads in 2 tbsp of warm water and add to the rice, along with 2 cups of water and ½ tsp of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Do not lift the lid while the rice is cooking to ensure even steaming.
4. While the rice cooks, heat the remaining 1 tbsp of vegetable oil in a large skillet over medium heat. Add the chickpeas and curry powder, stirring to coat the chickpeas evenly with the spices.
5. Cook the chickpeas for 5 minutes, stirring occasionally, until they are heated through and the spices are fragrant. Tip: If the mixture seems dry, add a splash of water to prevent sticking.
6. Once the rice is done, remove from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork. Tip: Letting the rice rest ensures it’s fluffy and separates easily.
7. Serve the curried chickpeas over the saffron rice. Zest up your dish by garnishing with fresh cilantro or a squeeze of lemon juice for an extra layer of flavor.

Zesty and fragrant, this dish offers a delightful contrast between the creamy chickpeas and the fluffy, aromatic rice. For a creative twist, serve it with a side of cucumber yogurt sauce to balance the spices.

Curried Chickpeas and Zucchini Stir Fry

Curried chickpeas and zucchini stir fry is a vibrant, flavorful dish that combines the earthy tones of chickpeas with the fresh crunch of zucchini, all brought together with a warm curry spice blend. Perfect for a quick weeknight dinner, this dish is as nutritious as it is delicious, offering a hearty meal that’s ready in under 30 minutes.

Ingredients

• Olive oil – 2 tbsp
• Zucchini – 2 cups, sliced
• Chickpeas – 1 can (15 oz), drained and rinsed
• Curry powder – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering, about 1 minute. Tip: Swirl the oil to coat the pan evenly for optimal cooking.
2. Add sliced zucchini to the skillet. Cook, stirring occasionally, until the zucchini starts to soften, about 5 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets nicely browned.
3. Stir in the chickpeas and curry powder. Cook for another 5 minutes, stirring frequently to coat everything evenly with the spices. Tip: If the mixture seems dry, add a splash of water to help the spices blend.
4. Sprinkle with salt, stir once more, and remove from heat. The chickpeas should be warmed through, and the zucchini tender but still crisp.

Here’s how the dish turns out: the zucchini retains a slight bite, contrasting beautifully with the creamy chickpeas, while the curry powder adds a depth of flavor that’s both warming and inviting. Serve it over a bed of fluffy rice or alongside a crisp green salad for a complete meal.

Curried Chickpeas with Coconut Rice

Bursting with flavors and easy to make, this Curried Chickpeas with Coconut Rice is a perfect weeknight dinner that brings a taste of the tropics to your table. Follow these simple steps to create a dish that’s both comforting and exotic.

Ingredients

• Chickpeas – 2 cups
• Coconut milk – 1 cup
• Basmati rice – 1 cup
• Curry powder – 2 tbsp
• Vegetable oil – 1 tbsp
• Salt – ½ tsp
• Water – 2 cups

Instructions

1. Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
2. In a medium pot, combine the rinsed rice, coconut milk, and 1 cup of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Tip: Do not lift the lid during this time to ensure perfectly steamed rice.
4. While the rice cooks, heat the vegetable oil in a large skillet over medium heat.
5. Add the chickpeas and curry powder to the skillet, stirring to coat the chickpeas evenly with the spices. Cook for 5 minutes, stirring occasionally.
6. Add the remaining 1 cup of water and salt to the skillet. Bring to a simmer and cook for another 10 minutes, or until the sauce thickens slightly. Tip: For a creamier texture, mash a few chickpeas against the side of the skillet.
7. Once the rice is done, remove it from the heat and let it sit, covered, for 5 minutes. Tip: This resting period allows the rice to absorb any remaining liquid and become fluffier.
8. Fluff the rice with a fork before serving.

With its creamy coconut rice and spicy curried chickpeas, this dish offers a delightful contrast of textures and flavors. Serve it with a sprinkle of fresh cilantro or a squeeze of lime for an extra burst of freshness.

Curried Chickpeas and Broccoli Stir Fry

One of the simplest yet most flavorful dishes you can whip up in no time is this Curried Chickpeas and Broccoli Stir Fry. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome every time.

Ingredients

• Chickpeas – 1 can (15 oz), drained and rinsed
• Broccoli – 2 cups, cut into florets
• Olive oil – 2 tbsp
• Curry powder – 1 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) for 1 minute.
2. Add minced garlic to the skillet, sautéing for 30 seconds until fragrant.
3. Stir in broccoli florets, cooking for 5 minutes until they start to soften.
4. Sprinkle curry powder and salt over the broccoli, mixing well to coat evenly.
5. Add chickpeas to the skillet, stirring to combine with the broccoli and spices.
6. Cook the mixture for an additional 5 minutes, stirring occasionally, until the chickpeas are heated through and the broccoli is tender.
7. Remove from heat and let it sit for 2 minutes before serving to allow flavors to meld.

Now, this stir fry boasts a delightful contrast between the creamy chickpeas and crisp-tender broccoli, all enveloped in a warm, aromatic curry flavor. Try serving it over a bed of quinoa or with a side of naan bread for a complete meal.

Conclusion

Outstanding in variety and flavor, our roundup of 25 Delicious Curried Chickpeas Recipes offers something for every taste and occasion. Whether you’re a seasoned chef or a kitchen newbie, these dishes promise to delight. We’d love to hear which recipes you try and love—drop us a comment below! Don’t forget to share your culinary adventures by pinning this article on Pinterest. Happy cooking!

Bella Bacinos