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Coconut Chickpea Curry - chickpeas in a creamy curry sauce and served over rice. Quick, easy and absolutely delicious!
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5 from 2 votes

Coconut Chickpea Curry

Course: Main
Servings: 4 (1-cup) servings
Calories: 307kcal
Author: Jenn


  • 2 Tbsp. olive oil
  • 1 sweet onion chopped
  • 2 garlic cloves minced
  • 2 cups cooked chickpeas
  • 1 14.5-oz can petite diced tomatoes
  • 1 13.5-oz can light coconut milk
  • 1 1/2 tsp. curry powder
  • 1 tsp. cumin powder
  • 1 tsp. salt or more to taste
  • 1/2 tsp. ground coriander
  • chopped cilantro for serving
  • 4-6 cups hot cooked basmati rice for serving


  • Heat olive oil in a large skillet over medium heat and add in chopped onion and garlic. Cook until fragrant and softened.
  • Add in chickpeas, tomatoes, coconut milk, curry powder, cumin, salt and coriander. Stir together. Turn heat up to medium-high and simmer, stirring frequently, until broth has cooked down some and thickened a bit, about 10-15 minutes.
  • Place hot, cooked basmati rice on plates on in bowls and ladle curry over the top. Sprinkle with a bit of cilantro and serve!


*nutrition facts are per 1-cup serving of curry without rice


Serving: 4g | Calories: 307kcal | Carbohydrates: 33g | Protein: 9g | Fat: 16g | Saturated Fat: 1g | Sodium: 890mg | Fiber: 8g | Sugar: 9g