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indian-inspired chickpea curry

Indian-Inspired Chickpea Curry

A savory, hearty, and perfectly spiced chickpea curry topped with crispy chickpeas filled with Indian-Inspired flavors. This is a simple, quick, and delicious recipe.

Course Main Course
Keyword indian-inspired chickpea curry, plant-based
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Taavi Moore


Crispy Chickpeas

  • One 15 oz. can chickpeas, rinsed, drained, and patted dry
  • 1 tbsp melted coconut oil
  • 1 tsp whole cumin seeds
  • ½ tsp ground ginger
  • ¼ tsp chili powder

Chickpea Curry

  • 1 tbsp coconut oil
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp ground ginger
  • ¼ tsp salt
  • 2 tsp curry powder I used kashmiri curry powder
  • ½ tsp chili powder
  • ½ tsp ground cardamom
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 tbsp tomato paste
  • One 15 oz. can diced tomatoes
  • One 15 oz. can chickpeas, rinsed and drained
  • (Optional): ¼ tsp amchur powder
  • Fresh cilantro


  1. To make the crispy chickpeas, preheat the oven to 425°F. Add chickpeas, coconut oil, cumin seeds, ginger, and chili powder to a baking sheet. Toss to coat chickpeas in spices and oil. Bake for 20 minutes or until chickpeas are crispy. 

  2. While chickpeas are baking, prepare the curry. Melt coconut oil in a large skillet over medium-high. Once hot, add onion, garlic, ground ginger, and a pinch of salt. Saute for 4-5 minutes until onion is soft and translucent.

  3. Add curry powder, chili powder, ground cardamom, bay leaf, and cinnamon stick. Stir well. Cook for 2-3 minutes to toast spices. Add tomato paste and 1 tsp of water and cook for 1 minute or until tomato paste has turned a deeper red color. 

  4. Stir in canned diced tomatoes and chickpeas. Cover and simmer for 10 minutes. Adjust taste with salt as needed. Add ½ cup of water if curry has thickened too much. (Optional): Stir in amchur powder. 

  5. Serve chickpea curry over rice and top with crispy chickpeas and fresh cilantro.