Budget Chickpea Curry

This easy chickpea curry uses pantry staples to build a warm dinner with very little active prep. Chickpeas bring texture and body, tomatoes add acidity, coconut milk softens the spices, and the sauce thickens as it simmers.

Cook the onion longer than the garlic

Onion needs a few minutes to soften and lose its raw bite, while garlic can become bitter if it sits over direct heat for too long. Add the garlic only after the onion has softened, then move quickly to the spices and liquid ingredients.

Let the spices warm briefly

Curry powder and cumin become more aromatic when they spend a short time in the hot pan before the tomatoes go in. Stir constantly during this step so the spices toast lightly without scorching.

Budget Chickpea Curry

A simple pantry chickpea curry with tomatoes, coconut milk, onion, garlic, and warm spices.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Ingredients Method

Ingredients

  

• 2 15-ounce cans chickpeas drained and rinsed; about 425 g each
• 1 medium onion finely chopped
• 3 garlic cloves finely chopped
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 can crushed tomatoes about 400 g / 14 oz
• 1 can coconut milk about 400 ml / 13.5 oz
• 1 tablespoon neutral cooking oil 15 ml
• Salt to taste

Method

 

1. Heat the oil in a large skillet or saucepan over medium heat. Add the onion and cook for 5 to 6 minutes until soft.
2. Add the garlic, curry powder, and cumin. Stir for about 30 seconds until fragrant.
3. Add the crushed tomatoes and chickpeas. Stir well and simmer for 5 minutes.
4. Pour in the coconut milk and simmer gently for 12 to 15 minutes, stirring occasionally, until the sauce thickens slightly.
5. Taste and season with salt. Serve hot with rice, flatbread, or another cooked grain.

Choose the coconut milk based on the sauce you want

Full-fat coconut milk gives a richer, thicker curry, while light coconut milk creates a looser sauce. If the sauce is thinner than you want, simmer uncovered for a few extra minutes rather than adding flour or another thickener.

Rinse canned chickpeas well

Draining and rinsing removes much of the canning liquid and gives the finished curry a cleaner flavor. If you use home-cooked chickpeas instead, use roughly the same drained volume and make sure they are already tender before adding them.

How to know the curry has simmered enough

The sauce should lightly coat the chickpeas rather than looking watery around them. Taste a spoonful: the tomato should no longer taste raw, the spices should feel blended into the sauce, and the onion should be completely soft.

Vegetables that fit without changing the method

Spinach can be stirred in near the end because it wilts quickly. Peas can go in during the last few minutes. Firmer vegetables such as carrots need more cooking time and should be added earlier so they soften before serving.

What to serve with it

Rice is the simplest choice because it absorbs the sauce, but flatbread, quinoa, or another cooked grain also work. If the curry becomes thicker in the refrigerator, loosen it with a small splash of water while reheating.

More chickpea and budget meals

Try our high-protein chickpea salad for a cold option, or make the new budget red lentil curry for another low-cost pantry dinner. You can also browse more budget meals and global recipes.