I love curry so much I don’t care how hot it is outside. So, I can’t help but share one of my favorite curry recipes, which is as good or better than the restaurant versions. I took the inspiration for my curry channa and aloo (channa means chickpeas, and aloo means potatoes). This spectacular flavor bomb makes the perfect meatless Monday main dish or Fish Friday side. Don’t worry about the long list of ingredients because most are staple seasonings often used in home cooking. (I have a spice shortcut for you in the recipe variations.) Besides, the best recipes are those you make over and over without realizing it’s one of your favorites, just like this chickpea curry recipe. I don’t know how often I’ve prepared it, especially during the cold winter season. Chickpeas and curry are ideal comfort food without the guilt because it’s whole, real food cooked to perfection. Talk about a healthy addition to your recipe card. And while this goodness will taste like you’ve been standing over the stove for hours, it only takes 30 minutes or less (thanks to canned chickpeas). You can tell by the beautiful aroma that you’ve achieved a joyful blend of flavors. This chickpea and potato curry has an out-of-this-world blend of flavors without the hassle. Even if you’re not vegan or on a special diet, you’ll love adding it to your weekly rotation. This recipe is healthy, tasty, and so easy. What’s not to love?

Recipe Ingredients

How to Make Chickpea Curry

Curry Flavors – Heat the oil in a large saucepan, and add onions, garlic, thyme, allspice, nutmeg, smoked paprika, curry powder, cumin, and white pepper. Stir occasionally for 2-3 minutes until the onion is translucent. (Photo 1) Potatoes – Add the potatoes, stir, and sauté for 2-3 more minutes. Sauce – Add vegetable stock as needed to prevent any burning. Assemble – Next, add the canned chickpeas, cayenne pepper, green onion, coconut milk, vegetable (or chicken) bouillon, and broth. Bring to a boil and let simmer until the sauce thickens; it might take 18-20 minutes. Throw in some cilantro or parsley, adjust to taste with sea salt and pepper, and adjust stew consistency. Serve warm. (Photo 2)

Recipe Variations

Tips and Tricks

Make-Ahead and Storage Instructions

This savory chickpea curry is an awesome make-ahead meal prep. It lasts 3-4 days in the fridge and 3-4 months in the freezer. (The same goes for leftovers.) The next day, this vegan stew tastes even better. Leftovers also make a great addition to a curried chickpea salad the next day. Thaw frozen chickpea curry in the refrigerator overnight. Heat it back up in a saucepan on the stove or nuke it in the microwave until hot.

What to Serve With Chickpea Curry

Serve this savory curry hot off the stove over a bed of white rice, basmati rice, or quinoa. A side of homemade flatbread is perfect for soaking up every drop of the tasty sauce! A light and crunchy side dish, such as pineapple coleslaw or cucumber and onion salad, also pairs well with this curry. Top off the meal with a refreshing mango lemonade.

More Hearty Chickpea Recipes to Try

Watch How to Make It

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