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Chickpea Curry

An easy, vegetarian chickpea curry that comes together in 30 minutes, made with canned chickpeas, coconut milk, diced tomatoes, and curry powder.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Vegetarian
Cuisine: Indian
Keyword: chickpea curry recipe, healthy curry recipe, vegan curry recipe
Servings: 6 servings
Calories: 275kcal


  • 1 tablespoon olive oil
  • 2 bell peppers any color, stemmed, seeded, and cut into ½-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 garlic cloves minced
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon red pepper flakes
  • 30 ounces canned chickpeas 2 cans, rinsed and drained
  • 14.5 ounces canned diced tomatoes 1 can
  • 14 ounces full-fat coconut milk 1 can
  • Chopped fresh cilantro, for serving


  • In a Dutch oven, heat the oil over medium-high heat. Add the bell peppers, salt, and pepper and cook until the peppers are just beginning to turn tender, 5 minutes.
  • Add the garlic, ginger, curry powder, turmeric, and red pepper flakes and cook, stirring constantly, until fragrant, 30 seconds. Add the chickpeas, diced tomatoes, and the coconut milk and bring to boil.
  • Cover, reduce the heat to medium-low, and simmer, stirring occasionally, for 20 minutes. Serve with fresh cilantro, over rice.


1 serving (1/6 of recipe): 6 WW Freestyle points
Adapted from Cook's Country "Chickpea Curry"


Calories: 275kcal | Carbohydrates: 27g | Protein: 9g | Fat: 14g | Saturated Fat: 10g | Sodium: 475mg | Fiber: 9g | Sugar: 5g