This Chickpea and Vegetable Curry is a hearty and flavorful dish full of tender chickpeas, mixed vegetables, and aromatic spices. It’s perfect for a healthy, filling meal that’s easy to make at home.
I like to think of it as a hug in a bowl—warm, comforting, and a little bit spicy. Sometimes I add extra veggies just to get my five a day!
For a quick meal, serve it over rice or with some warm naan bread. It’s also great for leftovers and makes your lunch extra tasty tomorrow.
Ingredients & Substitutions
Chickpeas: Canned or cooked dried chickpeas add texture and protein. I suggest rinsing canned chickpeas to remove excess salt. For a different twist, try black beans or lentils if chickpeas aren’t available.
Vegetables: Carrots, bell peppers, and spinach bring color and sweetness. I like adding fresh or frozen spinach for convenience. Zucchini can be a great replacement if you want more variety or easier prep.
Onion & Garlic: These give the base flavor. I always sauté onions first until they’re soft and slightly caramelized for richer flavor. Shallots work well too if you want a milder onion taste.
Tomatoes: Canned diced tomatoes add acidity and body. Using fresh tomatoes is fine if they’re ripe, but I prefer canned for convenience. A splash of tomato paste boosts richness.
Spices: Curry powder, cumin, and turmeric define the flavor. I recommend toasting spices briefly in oil to deepen their aroma. If you’re out, smoked paprika can add a nice smoky flavor.
How do I simmer vegetables without overcooking them?
Start by adding tougher vegetables like carrots first, then softer ones later. Keep the heat at a gentle simmer—don’t boil vigorously. Check for tenderness, and add quick-cooking greens like spinach at the end to keep their vibrant color and texture.
How to Make Chickpea and Vegetable Curry?
Ingredients You’ll Need:
Vegetables
- 1 onion, chopped
- 2 carrots, sliced
- 1 bell pepper, chopped
- 2 cups chopped tomatoes or canned diced tomatoes
Protein & Legumes
- 2 cans chickpeas, drained and rinsed
Spices & Oils
- 2 tablespoons cooking oil
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- Salt and pepper to taste
Others
- 1 cup coconut milk or water
- Fresh cilantro for garnish (optional)
How Much Time Will You Need?
Preparation: 10 minutes, Cooking: 25 minutes, Total: 35 minutes
Step-by-Step Instructions:
1. Prepare the vegetables
Chop the onion, slice the carrots, and chop the bell pepper. Gather all ingredients before cooking.
2. Sauté the aromatics
Heat oil in a large pot. Add chopped onion and cook for 3-4 minutes until soft and translucent.
3. Add spices and cook
Add cumin, turmeric, and curry powder. Cook for 1 minute, stirring constantly to release flavors.
4. Add vegetables and chickpeas
Stir in carrots, bell pepper, and chickpeas. Cook for 5 minutes, stirring occasionally.
5. Pour in liquids and simmer
Stir in chopped tomatoes and coconut milk or water. Bring to a boil, then reduce heat. Simmer for 15 minutes.
6. Final seasonings and serve
Season with salt and pepper. Garnish with cilantro if desired. Serve hot with rice or bread.
