Best 9 Quickpea Curry Recipes

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Quickpea curry is a delicious and versatile dish that can be made with a variety of ingredients, making it a great option for a quick and easy meal. From finding the right ingredients, to preparing and cooking the curry, this comprehensive guide will provide you with all the information you need to create a flavorful and satisfying quickpea curry that will surely impress your friends and family.

Let's cook with our recipes!

CHICKPEA CURRY



Chickpea curry image

Provided by Dinu and Rena Patel

Categories     Healthy meals     Jamie Magazine     Vegetables     Indian     Curry     Family one-pan recipes

Time 35m

Yield 8

Number Of Ingredients 17

2 medium onions
1 x 400 g tin chickpeas
1-2 fresh green chillies
2 tablespoons sunflower oil
1 teaspoon mustard seeds
½ teaspoon asafoetida
1-2 teaspoon sugar, optional
½ x 400 g tin of tomatoes
1 teaspoon fresh ginger paste
1 teaspoon garlic paste
1 teaspoon green chilli paste
1 teaspoon red chilli powder
1 teaspoon turmeric
1 teaspoon dhana jeera powder
1-2 teaspoon sugar, optional
a few sprigs of fresh coriander
½ teaspoon garam masala

Steps:

  • Peel and finely chop the onions, drain and rinse the chickpeas and finely slice the green chillies.
  • Heat the oil in a saucepan over a medium heat and add the mustard seeds; once they're crackling, add the asafoetida. Stir in the onions and fry until transparent and turning golden at the edges.
  • Chop and add the tinned tomatoes, then cook for another 5 minutes, before adding the ginger, garlic and green chilli pastes, the red chilli powder, dhana jeera, sugar (if using), and a pinch of sea salt. Keep stirring and cook for further 5 minutes.
  • Stir the chickpeas into the pan. Add 250ml water to make a thick sauce. Place the lid on the pan, lower the heat and simmer for 5 to 7 minutes.
  • Pick and finely chop the coriander, then sprinkle on top along with the garam masala and finely sliced green chillies, to serve.

Nutrition Facts : Calories 149 calories, Fat 6.3 g fat, SaturatedFat 0.8 g saturated fat, Protein 5.8 g protein, Carbohydrate 16.3 g carbohydrate, Sugar 4.7 g sugar, Sodium 0.1 g salt, Fiber 0 g fibre

EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY



Easy Chickpea Curry (Channa Masala) Recipe by Tasty image

Here's what you need: vegetable oil, large onion, garlic, ginger, jalapeño, garam masala, turmeric, salt, black pepper, fresh tomato, chickpeas, water, lemon, fresh cilantro

Provided by Jordan Kenna

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon vegetable oil
1 large onion, diced
2 cloves garlic, minced
ginger, peeled and grated, 1 inch (2 1/2 cm) piece
1 jalapeño, or green chile, seeded and sliced
2 tablespoons garam masala
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
2 cups fresh tomato, diced
15 oz chickpeas, drained and rinsed, 2 cans
½ cup water
½ lemon, juiced
¼ cup fresh cilantro, chopped

Steps:

  • Heat olive oil in a large stock pot or dutch oven over medium-high heat.
  • Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
  • Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
  • Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
  • Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
  • As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
  • Once covered, cook for 15 minutes while stirring occasionally.
  • Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
  • Serve over basmati rice or with a side of naan.
  • Enjoy!

Nutrition Facts : Calories 268 calories, Carbohydrate 43 grams, Fat 6 grams, Fiber 12 grams, Protein 11 grams, Sugar 11 grams

QUICKPEA CURRY



Quickpea Curry image

This colorful curry is a nice change of pace for a busy weeknight. I like to substitute fresh peas for frozen when they're in season. -Beth Fleming, Downers Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 15

1 tablespoon canola oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon curry powder
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
2 cups cubed peeled sweet potato (about 1 medium)
1 cup light coconut milk
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
1 cup uncooked whole wheat pearl (Israeli) couscous
1-1/2 cups frozen peas (about 6 ounces)
1/4 teaspoon salt
Chopped fresh parsley
Plain yogurt, optional

Steps:

  • In a large skillet, heat oil over medium heat; saute onion and garlic with curry powder until tender, 3-4 minutes. Stir in tomatoes, chickpeas, sweet potato, coconut milk, sugar and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thickened and potatoes are tender, 25-30 minutes, stirring occasionally., Meanwhile, prepare couscous and peas separately according to package directions. Stir salt into peas., To serve, divide couscous among 6 bowls. Top with chickpea mixture, peas, parsley and, if desired, yogurt.

Nutrition Facts : Calories 390 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 561mg sodium, Carbohydrate 68g carbohydrate (14g sugars, Fiber 13g fiber), Protein 13g protein.

CHICKPEA CURRY



Chickpea Curry image

We usually recommend preparing the beans at home, but using canned chickpeas allows for a fast, convenient dish.

Provided by AMINAH A. RAHMAN

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 8

Number Of Ingredients 13

2 tablespoons vegetable oil
2 onions, minced
2 cloves garlic, minced
2 teaspoons fresh ginger root, finely chopped
6 whole cloves
2 (2 inch) sticks cinnamon, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
salt
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
2 (15 ounce) cans garbanzo beans
1 cup chopped fresh cilantro

Steps:

  • Heat oil in a large frying pan over medium heat, and fry onions until tender.
  • Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 20.5 g, Fat 4.5 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 0.7 g, Sodium 288.7 mg, Sugar 1.3 g

CHICKPEA CURRY WITH RICE



Chickpea Curry with Rice image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

2 cups basmati rice
2 tablespoons vegetable oil
1 large onion, chopped
Kosher salt and freshly ground black pepper
2 teaspoons curry powder
2 cloves garlic, chopped
1 cup vegetable stock
Two 15-ounce cans chickpeas, drained and rinsed
One 13.5-ounce can coconut milk
1 to 2 tablespoons honey
1 to 2 tablespoons sriracha sauce
Naan bread, for serving
Chopped fresh cilantro, for garnish.

Steps:

  • Cook the basmati rice according to the package instructions.
  • Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
  • Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

Nutrition Facts : Calories 534, Fat 22 grams, SaturatedFat 13 grams, Cholesterol 0 milligrams, Sodium 713 milligrams, Carbohydrate 79 grams, Fiber 5 grams, Protein 12 grams, Sugar 7 grams

CRAZY CREAMY CHICKPEA CURRY



Crazy Creamy Chickpea Curry image

Coconut milk adds creaminess to this vegan dish, while enhancing the spicier notes.

Provided by isachandra

Categories     100+ Everyday Cooking Recipes     Vegan

Time 45m

Yield 6

Number Of Ingredients 20

1 tablespoon coconut oil
1 medium yellow onion, thinly sliced
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons mild curry powder
¼ teaspoon red pepper flakes
2 ½ cups vegetable broth
2 tablespoons reduced-sodium soy sauce or tamari
2 tablespoons pure maple syrup
2 tablespoons tomato paste
¾ pound Yukon Gold potatoes, cut into 3/4-inch pieces
1 large carrot, sliced diagonally 1/4 inch thick
4 cups large cauliflower florets
1 (15 ounce) can chickpeas, rinsed and drained
1 cup coconut milk
¼ cup chopped fresh cilantro, plus more for garnish
½ cup frozen peas
Salt to taste
Cooked basmati rice
1 tablespoon Sriracha chile sauce

Steps:

  • Melt coconut oil in a heavy 4-quart pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir.
  • Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.
  • Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.

Nutrition Facts : Calories 419.5 calories, Carbohydrate 70.1 g, Fat 11.9 g, Fiber 8.3 g, Protein 10.8 g, SaturatedFat 9.3 g, Sodium 744.7 mg, Sugar 9.7 g

CHICKPEA & POTATO CURRY



Chickpea & Potato Curry image

I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 18

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 can (15 ounces) crushed tomatoes
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 large baking potato, peeled and cut into 3/4-inch cubes
2-1/2 cups vegetable stock
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges

Steps:

  • In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.

QUICK CHICKPEA CURRY



Quick Chickpea Curry image

This fiber-rich, meatless, and low-sodium meal is delicious with rice or warm whole-wheat pitas.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 10

1 tablespoon olive oil
1 large yellow onion, diced small
3 garlic cloves, minced
1 tablespoon curry powder
1 cinnamon stick (3 inches)
Pinch of ground cloves
2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained
3 tablespoons ketchup
Coarse salt and ground pepper
Chopped cilantro and lemon wedges (optional), for serving

Steps:

  • In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirringoccasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon,and cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. Uncover, and increase heat to medium-high; cook until sauce is slightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges alongside if desired.

Nutrition Facts : Calories 285 g, Fat 6 g, Fiber 9 g, Protein 13 g, Sodium 459 g

CHICKPEA CURRY



Chickpea curry image

This easy chickpea curry, created by reader Jon Gregg, is a vegan recipe that's three of your five-a-day. It works well as a main course or a simple side dish

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 15

2 tbsp oil
1 onion, diced
1 tsp fresh or dried chilli, to taste
9 garlic cloves (approx 1 small bulb of garlic)
thumb-sized piece ginger, peeled
1 tbsp ground coriander
2 tbsp ground cumin
1 tbsp garam masala
2 tbsp tomato purée
2 x 400g cans chickpeas, drained
400g can chopped tomatoes
100g creamed coconut
½ small pack coriander, chopped, plus extra to garnish
100g spinach
cooked rice and/or dahl

Steps:

  • To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.
  • In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste - add a drop of water or more oil, if needed.
  • Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn't stick.
  • Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.
  • Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.
  • Garnish with extra coriander and serve with rice or dhal (or both).

Nutrition Facts : Calories 458 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium

Tips:

  • To save time, use pre-cut vegetables or frozen peas.
  • If you don't have curry powder, you can use a blend of cumin, coriander, and turmeric.
  • Add some chopped fresh cilantro or mint to the curry for a pop of flavor.
  • Serve the curry with rice, quinoa, or naan bread.
  • If you like a spicier curry, add more chili powder or cayenne pepper.

Conclusion:

This quick and easy chickpea curry is a delicious and healthy meal that can be made in under 30 minutes. It's perfect for a weeknight dinner or a quick lunch. The curry is packed with flavor from the curry powder, ginger, garlic, and tomatoes. The chickpeas add a boost of protein and fiber. Serve the curry with rice, quinoa, or naan bread for a complete meal.

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