• 2 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) full-fat coconut milk
  • 1/2 teaspoon salt, or to taste
  • Fresh cilantro leaves, chopped (optional)
  • Cooked rice or naan bread, for serving


  1. Heat the olive oil in a large saucepan over medium heat. Add the diced onion and cook for 5-6 minutes, until softened.
  2. Add the minced garlic and grated ginger, and cook for 1-2 minutes, until fragrant.
  3. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using) to the saucepan. Stir to combine and cook for 1-2 minutes.
  4. Add the chickpeas, diced tomatoes, coconut milk, and salt to the saucepan. Stir to combine and bring to a simmer.
  5. Reduce the heat to low and simmer the curry for 15-20 minutes, until thickened and the flavors have melded together.
  6. Taste the curry and adjust the seasoning with more salt, if needed.
  7. Serve the chickpea curry hot, with cooked rice or naan bread. Garnish with fresh cilantro leaves, if desired.

Enjoy your delicious vegan Chickpea Curry!