Cookies This website uses cookies placed by Amefa or third parties, so you can use this website and its functionalities to the fullest. We also use cookies remember your preferences and to show you advertising that is relevant to you. Click “Accept” to give permission to place cookies for those purposes described in our privacy statement.

Vegan Chickpea Curry: Ready in 25 Minutes

Cuisine - Indian  •  Serves - 4  •  Calories - 480kcal pp  •  Prep Time - 10 mins  •  Cook Time - 15 mins

Most of the time being a vegetarian is exceptionally easy, but sometimes there are still days when craving a robust and meaty meal is hard to escape. But this delicious and filling vegan chickpea curry will help to satisfy your hunger.

Meat doesn't make a curry. The creamy sauce, exotic spices and the crunchy poppadoms all combined together create one of the world’s favourite meals. As long as you get the sauce and rice right, you’re on to a winner.

Vegan Chickpea Curry


  • 120g basmati rice
  • 230ml water
  • 2 pinches of salt
  • 2 medium onions
  • 2 tbsp olive oil
  • 3 cloves garlic
  • ½ lime
  • 1-2 tbsp of your favourite curry paste
  • 330ml cocunut milk
  • 350g chickpeas, (drained & rinsed)
  • 1-2 tbsp of soy sauce
  • 2-3 medium tomatoes/ handful of cherry tomatoes - chopped
  • 1 small bunch of basil leaves
  • 1 tsp maple syrup


  1. Add the rice, water and a pinch of salt and bring to a boil. When the water is boiling put a lid on, reduce the heat to a lower temperature and cook for a further 8-10 mins.
  2. While the rice is cooking chop the onions, garlic, basil and juice the lime.
  3. Put the oil and onions into a large pan and cook on a low to medium heat until the onions start to soften, (roughly 5 mins). Add the garlic for a further 1 minute.
  4. Add 1 tbsp curry paste and the milk, stir until the curry is dissolved. Add another pinch of salt.
  5. Taste test: if you like hotter curries, add another tbsp of curry paste for a stronger flavour
  6. Throw the chickpeas and soy sauce in. Cook on a medium heat for 5 minutes, bringing the curry to a boil. Reduce the heat immediately if it starts to burn.
  7. Add the chopped tomatoes, chopped basil, lime juice and gently simmer for 2 minutes.
  8. Taste test: if desired add a second tbsp of soy sauce and some syrup/ brown sugar. Give it another stir.
  9. At this point, your rice will be cooked. Fork through to make it fluffy.
  10. Serve with poppadoms and naan bread as optional sides.
Vegan Chickpea Curry

Health Benefits

Chickpeas/ garbanzo beans/ Bengal Grams/ Egyptian Peas... whatever you call them, are ridiculously nutritious.

Not only do they contain high amounts of fibre, protein and iron, but they also contain B6 and manganese, the combination of these nutrients is hard to ignore.

  • Expect an upturn in blood-sugar regulation
  • Decreases chances of heart disease
  • Lowers causes of cancer through the selenium and folate
  • An increase in liver enzyme function
  • Better digestion.

The benefits listed above are just a few of the improvements to your health that chickpeas can bring.

Chickpeas are also excellent at keeping you full throughout the day. When eaten with rice, your stomach forms a ‘complete’ protein, meaning the body can utilise the full chickpea benefits it in the best possible way.