Creamy Chickpea Curry

This Creamy Chickpea Curry is comforting and subtly spiced—
perfect for a quick and easy dinner.

Besides tofu and flax meal, chickpeas are one of the staples of a plant-based diet. Not only are they incredibly healthy, but they’re also quite versatile, lending themselves to myriad preparations. I mash them up for my hummus; add them to bowls and soups; coat them in spices, roast them, and serve them as a snack; use the water from a can of chickpeas (aquafaba) for mousse, meringues, and mayo; and even use their flour for my eggless “omelets.” With their buttery yet hearty texture, chickpeas are also practically made for warming stews and curries.

This creamy chickpea curry merges a hint of spice from curry paste with a dash of zest from lime juice and the creamy richness of coconut milk. A touch of brown sugar balances the flavors with mellow sweetness. It’s the type of comforting dish I like to eat when the rain is pounding against my window, or, truth be told, when I come home after a long day at work and am faced with an empty fridge. Luckily, it comes together with a few pantry staples, and the best thing is that it’s highly customizable. Whether served with fluffy rice or garlicky naan bread for dipping, this dish is proof of why chickpeas are the unsung kitchen hero.

Is Creamy Chickpea Curry Healthy?

Yes, this chickpea curry is a healthy plant-based meal. Chickpeas are not only a source of fiber and protein, but they also contain calcium, zinc, and iron. If fat is a concern, you can use a light coconut milk or replace half of the amount indicated in the recipe with crushed tomatoes. For less sodium, swap soy sauce for coconut aminos. To amp up the nutritional content, add in a few handfuls of spinach, kale, or green beans. Adding in some chopped butternut squash, pumpkin, or sweet potato would also be a great idea.

Using Dried Chickpeas Instead of Canned

Nothing beats the convenience of having a few cans of chickpeas stacked away in your pantry, but buying dried chickpeas in bulk (as I do) is much more affordable. Of course, that does mean that you will need to soften the chickpeas before using them, whether with an overnight soak or a quick soak. For an overnight soak, simply place them in a bowl, cover them with water, and let them sit for 12 hours. If you’re short on time, try the quick-soak method. Just place them in a pan, cover them with water, and bring to the boil. Turn off the heat and let them sit for an hour.

Once the chickpeas have softened, you can simmer them on the stovetop for approximately two hours. In my opinion, this produces the best results—creamy, tender chickpeas. Another option is to cook them in a slow cooker (on high, for four hours) or in a pressure cooker (on high, for 15 minutes). Using the pressure cooker has the added advantage of skipping the soak. In that case, the chickpeas will need 45 minutes to one hour. You can also cook your chickpeas in an Instant Pot.

Serving Suggestions

Rice is the perfect pairing for this creamy curry. Fluffy Steamed Rice is always a great option, but for a boost of fiber, opt for brown. If you’re watching your carbs, try this fragrant Cilantro-Lime Cauliflower Rice instead. Looking for more delicious ways to make the most out of the humble chickpea? Try this Roasted Chickpeas Recipe or this Crispy Falafel With Canned Chickpeas.

Recipe

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