How to Make Chickpea Curry?

This fragrant and delectable South Indian Chickpea Curry with coconut milk and spices like fennel seed and cardamom may be difficult to resist eating right from the pot. It’s simple to prepare, and nothing in it isn’t beneficial to your health. Everyone can eat it because it’s vegan, gluten-free, nut-free, and soy-free. Chickpeas and recipes like Chana Masala are always popular around here. When we want something a little more Indian yet still tasty, I make this South Indian Chickpea Curry with Coconut Milk. It’s aromatic, not overly spicy, and delicious.Chickpea Curry

How to Make Chickpea Curry?

It’s one-of-a-kind. Although those of South India influence the spices of this chickpea curry, it is not a traditional south Indian curry. It was one of the few things I got right the first time around a few years back when inspiration struck.

Everyone who has tried this curry, whether Indian or not, has praised it. It has a lot of flavours, and this recipe’s simple spice mixture gives a lot of flavours. Fennel, cardamom, cumin, and cinnamon are just a few components that combine to create a delicious flavour.

It’s easy. You’ll need to make a spice mix, but it requires six standard Indian components (that you probably already have if you cook Indian food regularly). There’s no roasting required, and place them in your blender or spice grinder and blend.

The rest of the dish only takes a few minutes to prepare, mainly if you use canned chickpeas like I do, making this an excellent midweek supper option.

It’s packed with good-for-you plant protein. Chickpeas are a great source of protein, folate, fiber, iron, and other nutrients, as you probably already know. And there’s nothing else in this dish that isn’t beneficial to your health. If you don’t want to use one teaspoon of vegetable oil, replace it with a tablespoon of vegetable stock to make the dish oil-free.

It’s suitable for any diet. Of course, this curry is vegan, but it’s also gluten-free, soy-free, and nut-free. You can modify the spice amount to your preference, and, as previously stated, you can create it without using any oil.


  • grinder for spices (or blender)
  • a big saute pan (or saucepan)


  • Four cups chickpeas, cooked or canned. Drain before proceeding with the recipe.)
  • One teaspoon of oil (vegetable)
  • One teaspoon of seeds of cumin
  • Two curry leaf sprigs
  • One onion, medium (finely diced)
  • One tablespoon ginger garlic paste (or four garlic cloves and a pinch of salt)
  • 1-inch ginger knob)
  • Two large tomatoes (finely diced)
  • 12 tblsp turmeric
  • paprika, one teaspoon
  • 12 tsp cayenne pepper
  • One coconut milk cup
  • One tablespoon of cilantro (chopped)
  • to taste salt

For Masala Powder or Spice Mix

  • One teaspoon of seeds of cumin
  • One tablespoon of seeds of coriander
  • fennel seeds, one teaspoon
  • 12 tsp. methi seeds
  • Two cardamom pods (green)
  • Cinnamon stick, 12 inch


  1. In a spice grinder or blender, grind all masala ingredients into a powder. Place aside.
  2. In a saute pan or saucepan, heat the oil. Cumin seeds are added. Add the onions, curry leaves, and ginger garlic paste when they splutter.
  3. Season with salt and cook over medium heat until the onions are transparent.
  4. Combine the tomatoes, paprika, cayenne, turmeric, and spice mix in a mixing bowl.
  5. Cook, often stirring, over medium heat until the tomatoes have darkened and most of the liquid has gone.
    Stir in the chickpeas and salt until thoroughly combined. Twelve cups of water are added.
  6. Bring the chickpea curry to a boil, then reduce to low heat and continue to cook for another 10 minutes. Allow the coconut milk to warm thoroughly.
  7. Check the salt level and add more if necessary. Serve with rice and garnished with fresh coriander.

How Long Should Chickpeas be Cooked in Curry?

In a medium saucepan, cook the pasta for 2 minutes over medium-high heat, stirring periodically to avoid sticking. Add two 400g cans of rinsed chickpeas and a 400g can of chopped tomatoes, and simmer for 5 minutes. Drain and rinse the beans once they have soaked. To cook the soaked beans, place them in a big pot with several inches of water, cover them, and bring to a boil. Reduce the heat to low and cook until the potatoes are soft, about 12 to 2 hours.

Chickpeas and spinach, as well as the veggie-based sauce, provide a wealth of nutrients. It’s a substantial and healthful dinner. It has a strong flavour, and cumin, coriander, and curry powder finish off the aromatic basis of onion, garlic, and ginger. Using water, rinse canned chickpeas. Cook canned chickpeas in oil and seasonings over medium heat. Thirty minutes to heat chickpeas. The chickpeas are now ready to eat or freeze.

How Long does it Take to Cook Chickpeas?

Bring the water to a boil, then reduce the heat to low and cook the chickpeas for 45 minutes (if used in another recipe) or up to an hour. Check for tenderness by tasting them. If not, continue to simmer for another 10 minutes, checking for tenderness. Drain. Drain and place your soaked chickpeas in a pan. Add cold water until the chickpeas have doubled in volume. Bring the water to a boil, then reduce the heat to low and cook the chickpeas for 45 minutes (if used in another recipe) or up to an hour. Add the soaked, drained, and rinsed beans to a big pot using the stovetop.

Bring to a boil, covered with several inches of water. Reduce the heat to low and cook until the potatoes are soft, about 12 to 2 hours (see notes). If using a slow cooker, combine the dried chickpeas with 7 cups of water. Before cooking, most recipes call for soaking dried beans in cold water overnight. Cooking dried chickpeas, commonly known as garbanzo beans, without presoaking can take 40 minutes to eight hours, depending on the method used.

What are the Benefits of Eating Chickpeas?

Chickpeas are abundant in dietary fibre, particularly raffinose, a soluble fibre. This is broken down by the healthy bacteria in your gut, allowing your colon to absorb it slowly. Eating more chickpeas has been shown in studies to make bowel movements smoother and more regular. They can aid in cholesterol reduction. Chickpeas’ high fibre and protein content promote weight loss by increasing satiety levels. According to a weight-loss study, persons who ate chickpeas regularly were 53 percent more likely to have a lower BMI.

High in vitamins, minerals, and fibre, Chickpeas may help you lose weight, improve digestion, and lower your disease risk. Furthermore, this bean is high in protein and can be used to replace meat in a variety of vegetarian and vegan meals. While having chickpeas in your diet may be advantageous, eating them regularly may not be. Fibre and protein are beneficial as long as your body can absorb them. Excessive fibre or protein can cause gastrointestinal issues such as gas, bloating, and acidity.

Is it Possible to Cook Chickpeas without Soaking them?

You do not need to soak beans before cooking them. If you forget, you can start cooking them without soaking them beforehand, but they will take longer to cook than if you had soaked them first. If you don’t soak them beforehand, it could take twice as long. Cooking dried chickpeas, commonly known as garbanzo beans, without presoaking might take anywhere from 40 minutes to eight hours, depending on the method you use. However, boiling garbanzo beans without first soaking them might cause digestive issues like gas and bloat.

Because dried chickpeas are so hard, they usually need to be soaked before being cooked. Depending on where you bought them, you may need to sort your chickpeas first to remove any stones or discoloured ones. Chickpeas are soaked before boiling for two reasons: first, they must soften before boiling, and second, pre-soaking makes the beans more digestible. You can soak them fast or overnight, as detailed below.

Are Chickpeas Better than Rice?

Chickpeas are a great source of dietary fiber, with 24 times more than white rice (0.3g dietary fiber per 100 grams vs. 7.6g dietary fiber in chickpeas). People are familiar with more nutritional rice substitutes (quinoa, farro, and brown rice), but legume rice is a new category,” Rudolph told Food & Wine via e-mail. “Banza Chickpea Rice is a high-protein, high-fibre alternative to rice, grains, and cauliflower rice made from chickpeas.”White rice contains fewer calories, salt, and carbohydrates and more fibre and protein. The business boasts three times the protein, two times the fibre, and roughly 30% fewer net carbohydrates than brown rice.

It’s nutrient-dense. Chickpeas have an excellent nutritional profile, and they have modest calorie content, at 269 calories per cup (164 grams). Carbohydrates account for roughly 67 percent of these calories, with protein and fat accounting for the remainder. Beans, peas, chickpeas, and lentils can considerably lower lousy cholesterol when consumed daily. According to a new study, eating one serving of beans, peas, chickpeas, or lentils per day can considerably lower “bad cholesterol” and hence the risk of cardiovascular disease.


This curry’s spices give it a distinct, seductive flavour. Fennel seeds give sweetness and complexity, which are essential in Indian cooking. Fenugreek seeds, for that subtle, bitter yin that enhances the beauty of so many south Indian cuisines. And, of course, coconut because no good south Indian cook would leave it out. Surprisingly kid-friendly, this chickpea curry. Jay has been eating it for years and frequently requests seconds, which is significant given his dislike of chickpea-based foods.

Since I first posted it so many years ago, dozens of people have tried and tested it, so you can be confident that you will have a winner on your hands if you attempt it. Here’s how to make a wonderful and unique chickpea curry with coconut milk. I didn’t include step-by-step process images this time since I have a short movie for you after the recipe card that shows you the complete procedure. Make it, then tell me if it wasn’t the most delicate chickpea curry you’ve ever had!