This 5 ingredient chickpea curry is cheap, filling, and full of flavour, made with simple pantry staples and cooked in one pot in under 30 minutes. It’s rich, comforting, and perfect for nights when you need an easy, no fuss dinner.

5 ingredient chickpea curry served with white rice, topped with yogurt, fresh coriander, and red chilli in a white bowl on a light timber background

What is chickpea curry?

This chickpea curry is a simple one pot meal made with tinned chickpeas simmered in a rich, spiced sauce. It uses pantry staples to create a thick, flavourful curry without needing lots of ingredients.

It’s a budget friendly meat free dinner that still feels filling and satisfying.

Why you’ll love this chickpea curry

Uses only 4 basic ingredients
Made in one pot
Cheap and filling
Naturally meat free
Easy to customise with what you have

Ingredients for chickpea curry

Chickpeas – Use tinned chickpeas for convenience. They’re cheap, filling, and high in protein.
Coconut milk – Creates a rich, creamy sauce and balances the spices.
Indian style curry paste or curry powder – The main flavour base. Use what you have.
Onion – Adds depth and builds flavour at the start.
Garlic – Boosts flavour and pairs well with the curry spices.

You will also need:

Oil, for cooking
Salt & Pepper, to taste
TIP: Serve with rice or flatbread to make it go further.

How to make chickpea curry

Heat a little oil in a large pan over medium heat. Add the onion and cook for 4 to 5 minutes until soft. Add the garlic and cook for another 30 seconds until fragrant.
Add the curry paste or curry powder and cook for 1 minute, stirring, to bring out the flavour.
Add the chickpeas and coconut milk. Stir well to combine.
Bring to a gentle simmer and cook for 10 to 15 minutes, stirring occasionally, until the sauce thickens slightly.
Season well to taste with salt and pepper, then serve hot with sides and garnishes of your choice.

Tips for making the best chickpea curry

Cook the onion properly. Soft and slightly golden builds a better base flavour.
Toast the curry paste or powder. This helps bring out the flavour before adding liquid.
Simmer gently. This thickens the sauce and lets the flavours develop.
Mash a few chickpeas. This helps thicken the sauce without extra ingredients.
Season well with salt and pepper.
Add a splash of water if it gets too thick while cooking.

Serving Suggestions

Serve with cooked rice, no yeast garlic naan or 4 Ingredient flatbreads to make it more filling. You can also add whatever vegetables you have on hand, a spoon of yoghurt or garnish with some fresh herbs and chilli for extra flavour if you have them.

Storage

Fridge: Store in an airtight container for up to 4 days. Flavour improves overnight.

Reheat: Reheat in a pan over medium heat or in the microwave. Add a splash of water if the sauce has thickened.

Freezer: Freeze for up to 2 months. Thaw in the fridge overnight, then reheat until hot.

Cheap, simple, and full of flavour. If you make this, leave a comment and tell me what you added to yours.

Ingredients

1 onion, diced
2 teaspoons crushed garlic
2 tablespoons curry paste or 1 tablespoon curry powder
2 x 420g cans chickpeas, drained and rinsed
400ml can coconut milk

you will also need

Oil, for cooking
Salt and pepper, to taste

Instructions

Heat a drizzle of oil in a large pan over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until soft and lightly golden. Add the garlic and cook for another 30 seconds until fragrant.
Add the curry paste or curry powder and cook for 1 minute, stirring constantly, so the spices release their flavour and coat the onion.
Add the drained chickpeas and coconut milk. Stir well to combine, scraping the bottom of the pan to lift any flavour.
Bring to a gentle simmer, then reduce the heat slightly. Cook for 10 to 15 minutes, stirring occasionally, until the sauce thickens. For a thicker curry, mash a few chickpeas against the side of the pan.
Season well with salt and pepper to taste. If the sauce is too thick, add a splash of water. Serve hot with your choice of sides and garnishes.

Notes

Measurements: This recipe uses Australian cups and tablespoons. 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
Curry powder or paste: Use a standard supermarket curry powder like Keens or Clive of India or a store-bought curry paste, such as a Korma or Tikka. Just use what you already have.
Use full fat coconut milk: Gives a richer sauce and better texture.
Rinse the chickpeas: Removes the tin liquid and improves flavour.
Finish with acid: A squeeze of lemon or lime lifts the whole dish.
Add some greens at the end if you have them: Stir through some spinach or chopped kale in the last few minutes.
Serve with rice or flatbread: Helps stretch the meal and makes it more filling
Garnishes: Garnish with any herbs you may already have at home or in the garden. If you like things spicy, garnish with dried chilli flakes or fresh chilli if you happen to have some.

Hello! I'm Kate.