Chickpea Curry


  • 3 tablespoons olive oil
  • 1 small onion, diced
  • 1-1/2 tablespoons minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1–1/2 tablespoons red curry powder
  • 1 teaspoon cumin
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (13.5 ounces) coconut milk
  • 2 cans ((15 ounces each) chickpeas, drained and rinsed
  • Naan bread and cooked jasmine rice, to serve (optional)


  1. In a large pot, heat the oil over medium-low.
  2. Add the onions, garlic and crushed red pepper to the pot.
  3. Cook, stirring occasionally, until the onion is softened and deep golden, about 15 minutes.
  4. Increase the heat to medium, and add the curry powder and cumin, stirring until toasted, about 1 minute.
  5. Pour in the crushed tomatoes and gently scrape the bottom of the pan with a wooden or rubber spoon to release the any browned spices or onions stuck to the bottom.
  6. Add the coconut milk and chickpeas to the pot.
  7. Stir, reduce heat to low and let simmer until the sauce is thickened and the chickpeas are slightly softened, about 10 minutes, stirring occasionally.
  8. Season with salt and pepper, if desired, and adjust other seasonings as necessary.
  9. Serve over jasmine rice with naan.

The original recipe for this amazing meatless dish can be found here.

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