Chickpea Curry

Name: Chickpea Curry
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Indian
Ingredients: 480 g Chickpeas; 150 g Onion; 15 g Ginger, fresh; 12 g Garlic cloves; 7 g Curry powder; 8 g Salt; 300 g Tomatoes; 30 g Olive oil; 60 g Water; 4 Flatbread; 300 g Basmati rice

Chickpea Curry · ready in 22 min · 4 servings · 280 kcal per serving · easy · 11 ingredients

A comforting chickpea curry with tender legumes simmered in a fragrant onion, ginger, and garlic base, warmed by curry spices and mellowed with juicy tomatoes for a deeply satisfying, saucy dish.

Prep: 10 min
Cook: 12 min
Total: 22 min
Serves: 4
kcal: 280
Difficulty: easy

Indian Main dishes Meal prep Quick (30 min or less)Vegetarian Vegan Dairy-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

480 gChickpeas
150 gOnion
15 gGinger, fresh
12 gGarlic cloves
7 gCurry powder
8 gSalt
300 gTomatoes
30 gOlive oil
60 gWater
4Flatbread (optional)
300 gBasmati rice (optional)

Equipment

stovetop, chef knife, cutting board, skillet, wooden spoon

Instructions

Prep ingredients
Chop the onion, mince the fresh ginger and garlic cloves, drain the chickpeas, and set out a skillet, wooden spoon, and all measured ingredients. · 5 min
What to look for: onions soft and translucent
Sauté onion
Heat olive oil in the skillet over medium heat, add the onion, and sauté while stirring until softened. · 3 min
What to look for: onion looks soft and glossy
Bloom spices
Add the fresh ginger, garlic cloves, and curry powder to the skillet, then stir constantly to release aroma. · 1 min
What to look for: fragrant spices without browning
Season chickpeas
Add the chickpeas, salt, and a splash of the water to the skillet, then stir to coat everything evenly. · 1 min
What to look for: chickpeas evenly coated with spices
Brief cook
Cook the chickpea mixture over medium heat, stirring gently to prevent sticking. · 1 min
What to look for: mixture sizzles lightly
Simmer tomatoes
Add the tomatoes and cook over a gentle simmer, stirring occasionally until the sauce thickens. · 5 min
What to look for: tomatoes break down into a thick sauce
Adjust moisture
Add a little more of the remaining water if the curry looks dry, then stir to loosen the sauce. · 1 min
What to look for: sauce coats chickpeas without sticking

Nutrition (per serving)

kcal	280
Protein	11 g
Carbohydrates	38 g
of which sugars	6 g
Fat	9 g
of which saturated	2 g
Fibre	10 g
Sodium	520 mg

Nutri-ScoreA

Allergens

None of the 14 major allergens, per our data.

May contain: fodmap high

Storage and reheating

Fridge: up to 4 days
Freezer: yes, up to 3 months

Ingredient substitutions

Chickpeas

white beans: Use canned or cooked beans, drained.
lentils: Red lentils cook faster and yield a thicker curry.

Onion

shallots: Slightly sweeter and milder.

Ginger

ground ginger: Add early to bloom flavor.

Garlic cloves

garlic paste: Common in Indian cooking.

Curry powder

garam masala: Add at the end for aroma.

Salt

sea salt: Adjust to taste.