Easy Chickpea Curry Recipe

Easy Chickpea Curry Recipe

How To Make Easy Chickpea Curry

Enjoy a creamy and savory bowl of this filling chickpea curry, loaded with flavorful spices, tender potatoes and chickpeas, for a richer meal!

Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes



  • 1tbspbutter
  • 1onion,chopped
  • 3garlic cloves,minced
  • 3tspcurry powder
  • 2tspgaram masala
  • ½tspground paprika
  • ½tspwhite sugar
  • ½tspground ginger
  • ¼tspground turmeric
  • ¼tspsalt
  • ¼tsppepper
  • 15ozgarbanzo beans,(1 can), drained
  • 2potatoes,chopped
  • 14ozcoconut milk,(1 can)
  • 1tomato,chopped
  • cupmilk
  • 2tbspketchup
  • 2tbspsour cream
  • 2chicken bouillon cubes
  • ¼cupsground almonds,or as needed


  1. Melt the butter over medium heat in a large saucepan. Cook and stir the onion and garlic in the melted butter for about 5 minutes, until the onion is translucent.

  2. Sprinkle in the curry powder, garam masala, paprika, sugar, ginger, turmeric, salt, and pepper.

  3. Continue to cook and stir for 3 to 4 more minutes, until the spices are lightly toasted.

  4. Mix in the garbanzo beans, potatoes, coconut milk, tomato, milk, ketchup, sour cream, and bouillon cubes.

  5. Simmer the curry over medium-low heat for about 25 minutes, until the potatoes are tender. Stir in ground almonds to thicken.

  6. Serve warm over rice, and enjoy!


  • Calories: 809.88kcal
  • Fat: 35.95g
  • Saturated Fat: 22.68g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 5.66g
  • Polyunsaturated Fat: 4.29g
  • Carbohydrates: 101.10g
  • Fiber: 18.25g
  • Sugar: 18.24g
  • Protein: 29.53g
  • Cholesterol: 13.10mg
  • Sodium: 860.28mg
  • Calcium: 174.09mg
  • Potassium: 1713.37mg
  • Iron: 9.77mg
  • Vitamin A: 69.92µg
  • Vitamin C: 34.27mg
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