Easy Chickpea Curry

Prep Time

15 Minutes

Prep Notes

This chickpea curry is perfect for weeknights because it comes together in a snap. It uses simple ingredients but packs a whole lot of flavor!

Cooking Time

25 Minutes


4 to 6 servings


olive oil
1/2 white onion, diced
1 red bell pepper, cut lengthwise
4 carrots, cut into discs
2 large sweet potatoes, diced
2 cups chickpeas
2 cloves garlic, minced
1T minced fresh ginger
2T red curry paste
1t turmeric
1t paprika
1 can full-fat coconut milk
1 1/2 cups water or broth
1 cup frozen peas
1 cup broccoli florets
salt and pepper to taste


Add olive oil to a high-walled pan and heat over medium heat. Once shimmering, add the onion. Cook until translucent, about four minutes. Add the pepper and carrots and cook for another four minutes. Stir in the sweet potato, chickpeas and add the garlic, ginger and curry paste. Stir to combine and cook until fragrant--about 30 seconds. Add the remaining spices, coconut milk and broth. 

Increase heat to medium-high and bring to a boil. Reduce heat and cover. Cook for 15 to 20 minutes, stirring occasionally. Once the potatoes are nearly tender, add the frozen peas and broccoli florets. Stir and cook uncovered for about five minutes. 

Remove from heat and serve over greens, with rice or a piece of your favorite naan.