This chickpea curry is a weeknight dinner built almost entirely from cans and spice jars. Chickpeas simmer with tomatoes and warm spices until the sauce is thick and fragrant, then it all goes over a bowl of rice.
It’s ready in about 25 minutes and costs very little to make. Chickpeas are filling and high in protein, so this is an easy way to work a meatless dinner into the week and trim the grocery bill a little.
Serve it over rice, or try it with Tomato and Butter Rice for extra flavor.
Ingredients and Swaps
- Chickpeas: Two 15-ounce cans, drained and rinsed. White beans or lentils (canned and drained) can stand in.
- Diced tomatoes: One 14.5-ounce can with its juices. Fire-roasted tomatoes add a little smokiness.
- Spices: Curry powder does most of the work, backed up by cumin, garlic powder and paprika. If you don’t have curry powder, double the cumin and add ½ teaspoon of turmeric or coriander if you have it.
- Broth: Vegetable or chicken broth, or water with a bouillon cube.
- Coconut milk: Not required, but swapping it for the broth makes a creamier, milder curry.
Tips for a Flavorful Curry
- Cook the spices in oil first. Thirty seconds in hot oil wakes up dried spices. Keep stirring so they don’t burn.
- Simmer uncovered. The sauce should reduce until it coats the chickpeas instead of pooling around them.
- Season at the end. Canned tomatoes and broth vary in salt, so taste before adding more.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $3.44 from Walmart, $3.50 from ALDI · Per Serving – $0.86 to $0.88
Easy Chickpea Curry
Ingredients
Method
- Heat the oil in a large skillet or saucepan over medium heat. Add the onion and cook for 4–5 minutes, until soft.
- Add the curry powder, cumin, garlic powder, paprika and chili powder. Cook for 30 seconds, stirring constantly, until fragrant.
- Add the chickpeas and stir to coat them in the spices.
- Pour in the diced tomatoes with their juices and the broth. Bring to a simmer.
- Simmer uncovered for 12–15 minutes, stirring now and then, until the sauce has thickened.
- Season with the salt, taste and adjust. Serve over rice.
Notes
- For a creamier curry, use 1 cup of canned coconut milk in place of the broth.
- Stir in spinach or frozen peas during the last 5 minutes.
- Serve with naan or flatbread if you have it.
What to Serve with Chickpea Curry
Rice is the classic, and it stretches the curry further. Warm naan, pita or flour tortillas are good for scooping. A spoonful of plain yogurt on top cools things down if your chili powder is on the hot side. For another pantry dinner, try One-Pot Mediterranean Chickpea Stew.
Storage and Freezing
- Refrigerate in an airtight container for 4–5 days.
- Freeze for up to 3 months. It’s a good one to double and freeze in single portions for lunches.
- Reheat on the stove or in the microwave, adding a splash of broth if it has thickened.
Chickpea Curry Questions
Is this curry spicy?
It’s mild to medium, depending on your curry powder and chili powder. Leave out the chili powder for a milder curry, or add a pinch of cayenne for more heat.
Can I add vegetables?
Yes. Stir in a few handfuls of spinach or ½ cup of frozen peas for the last 5 minutes. Diced potatoes or sweet potatoes work too, simmered with the chickpeas until tender.
Can I use dried chickpeas?
Yes. Cook them first. About 1 cup of dried chickpeas yields the 3 cups you need here.
