There’s something so comforting about a warm bowl of curry simmering on the stove. For me, Express Chickpea Curry brings back cozy memories of weeknights in my tiny Brooklyn kitchen, where I’d throw together whatever I had on hand after long days of teaching. This recipe was born on one of those nights. It’s easy, forgiving, and full of flavor—exactly what I needed after a hectic day. Now, it’s a regular in my dinner rotation, and I hope it becomes one of your favorites too.
Table of Contents
Why I Love Express Chickpea Curry
It’s fast, comforting, and doesn’t cut corners on flavor
What I love about this Express Chickpea Curry is how it checks all the boxes: fast, cozy, and full of warmth. After years of weeknight cooking, I’ve learned that recipes don’t need to be complicated to taste homemade. This one comes together in about 40 minutes, but the flavor feels like it’s been bubbling away all afternoon.
Pantry-friendly and totally doable
This recipe came from a moment when I looked at my pantry and thought, “What can I make with what I already have?” Canned chickpeas, coconut milk, and tomatoes are the backbone here—nothing fancy, just everyday ingredients doing something wonderful. That’s the kind of kitchen magic I try to share with every Easy Peasy Recipes post.
It welcomes variation without stress
Whether I’m out of fresh herbs or want to dial up the spice, this Express Chickpea Curry always works. It’s forgiving, flexible, and fits into whatever the day brings. I’ve added spinach, tossed in leftover sweet potatoes, even spooned it over these air fryer cottage cheese chips for a crunchy contrast. It never lets me down.
A go-to when life gets busy
We all have those evenings when cooking feels like too much. This is the dish I turn to. Express Chickpea Curry lets me feel like I’ve made something nourishing, even when the day’s been long. It’s flavorful, satisfying, and just plain reliable—exactly what I need from a weeknight recipe.
Express Chickpea Curry: The Simple Weeknight Hero
- Total Time: 40 mins
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Express Chickpea Curry is a fast, satisfying dish made with simple pantry ingredients like canned chickpeas, coconut milk, and tomatoes. Perfect for busy nights or meal prep, it’s full of flavor and ready in just 40 minutes.
Ingredients
- 2 tablespoons vegetable oil or coconut oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 1–2 tablespoons curry powder
- 1 teaspoon cumin
- 1 (15 oz) can crushed tomatoes
- 1 (13.5 oz) can coconut milk
- 2 (15 oz) cans chickpeas, drained and rinsed
- Salt and pepper, to taste
- Fresh cilantro and lime wedges (optional)
- Basmati rice and naan (optional)
Instructions
- Heat oil in a pot over medium-low. Add onion, garlic, and red pepper flakes. Cook for 15 minutes until golden.
- Increase heat. Stir in curry powder and cumin; cook for 1 minute.
- Add crushed tomatoes and scrape up browned bits.
- Stir in coconut milk and chickpeas. Simmer on low for 10–15 minutes.
- Season with salt and pepper. Serve with rice or naan and garnish as desired.
Notes
Add spinach or leftover veggies for variety.
For extra creaminess, use full-fat coconut milk.
Can be made ahead and freezes well.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Step-by-Step Instructions
This Express Chickpea Curry comes together in just a few easy stages. You don’t need any special skills—just a pot, a spoon, and a bit of attention.
Sauté the base
Begin by warming two tablespoons of oil in a large pot set over medium-low heat. Toss in one medium onion (sliced thin), three minced garlic cloves, and a small pinch of crushed red pepper flakes. Let them cook down slowly—this step takes around 15 minutes, but it’s worth it. Stir occasionally so the onion becomes soft and golden, not burned. If the pan gets dry, add a spoonful of water to keep things moving.
Add the spices
Once the onions have softened, turn the heat up to medium. Sprinkle in one to two tablespoons of curry powder and a teaspoon of ground cumin. Stir for just about 60 seconds—just enough time to wake up the spices. You’ll notice the aroma shift from sweet to deep and toasty. That’s your flavor base coming alive.
Stir in the liquids
Next, pour in a 15-ounce can of crushed tomatoes. Use your spoon to loosen anything stuck to the bottom of the pot—this brings all that cooked-on flavor back into the dish. Then add a 13.5-ounce can of coconut milk and two cans of chickpeas, drained and rinsed. Stir gently until everything is combined.
Let it simmer
Lower the heat again and let the curry bubble softly for 10 to 15 minutes. During this time, the sauce thickens and the chickpeas soak up all those rich flavors. Stir now and then so nothing sticks, and taste it as you go. Add salt and pepper to your liking.
Finishing touches
When it’s ready, spoon the Express Chickpea Curry into bowls and top with chopped fresh cilantro if you’ve got some. I like to squeeze in a little lime juice for brightness, especially when serving it with basmati rice or naan. One night, I even scooped it over these air fryer veggie chips for a crunchy twist—it was unexpectedly delicious!
Serving Suggestions For Express Chickpea Curry
Once this Express Chickpea Curry is done simmering, the real fun begins—plating it up in ways that fit your mood, your pantry, or your people.
My go-to: rice and naan
I almost always serve this curry over fluffy basmati rice with warm naan on the side. It soaks up the creamy sauce and makes the whole meal feel grounding and complete. For something a little different, try it with brown rice or even quinoa.
Make it a colorful plate
If I’ve got time, I’ll roast up some vegetables like cauliflower, sweet potatoes, or zucchini. They add texture and a bit of sweetness that balances the spice. Sometimes I’ll use leftovers from another dinner—once I had half a tray of lemon herb air fryer salmon and tossed that in for protein. Sounds unusual, but it really worked!
Toppings that pop
For garnishes, chopped cilantro is a classic, and lime wedges on the side brighten up the richness of the curry. A spoonful of plain yogurt (dairy or non-dairy) can also mellow the heat if you went a little heavy on the red pepper flakes. And if you’re feeling adventurous, top it with crispy shallots or a few spoonfuls of air fryer cottage cheese chips for crunch.
Make it party-friendly
If you’re feeding a group, set up a curry bar! Keep the Express Chickpea Curry warm in a pot and serve it alongside rice, flatbreads, and bowls of toppings so everyone can build their own plate. It’s casual, fun, and totally stress-free—my favorite kind of gathering.
Storage Instructions
One of the things I love most about Express Chickpea Curry is how well it holds up after the first night—some might even say it gets better with time.
Fridge-friendly for up to five days
Once your curry has cooled, transfer it into an airtight container and store it in the fridge. It’ll stay fresh for about 4 to 5 days. The spices mellow slightly and the chickpeas absorb even more flavor, which makes reheated leftovers incredibly satisfying.
How to reheat
You can warm up portions in the microwave or gently heat it in a saucepan over low heat. Add a splash of water or coconut milk to loosen the sauce if it thickens too much. Just stir and heat until it’s steaming hot throughout.
Yes, you can freeze it
This recipe freezes beautifully. Scoop the cooled Express Chickpea Curry into freezer-safe containers or bags, leaving a little room for expansion. Label and date them, then pop them in the freezer for up to three months. When you’re ready to eat, thaw overnight in the fridge and reheat as usual.
Make-ahead bonus
If you’re planning for a busy week, make a double batch! I do this when I’m also prepping dishes like Neiman Marcus Chicken Casserole. Having meals ready to go helps me stay sane when the days feel nonstop.
Tip: Freeze in individual portions for grab-and-go lunches. It’s great in a thermos, too—perfect for taking along to work or school.
FREQUENTLY ASKED QUESTIONS
How do you make a simple chickpea curry?
The simplest way to make chickpea curry is by simmering canned chickpeas in a flavorful base of onions, garlic, spices, crushed tomatoes, and coconut milk. That’s exactly what my Express Chickpea Curry does—no complicated steps or hard-to-find ingredients, just real food coming together in one pot.
Is chickpea curry healthy?
Yes! Chickpeas are packed with plant-based protein and fiber, making them filling and nourishing. My Express Chickpea Curry uses coconut milk and heart-healthy spices like cumin and turmeric. It’s naturally gluten-free and a great meatless option that doesn’t skimp on comfort or nutrition.
How do you make creamy chickpea curry?
Creaminess comes from two key ingredients: coconut milk and the slow simmer. In my Express Chickpea Curry, the coconut milk blends with crushed tomatoes and tender chickpeas to create a rich, silky texture. Want it even creamier? Use full-fat coconut milk and let it simmer a few minutes longer.
Why does my chickpea curry taste bitter?
Bitterness usually comes from overcooked garlic or scorched spices. To avoid this, keep the heat moderate when sautéing, and stir frequently. In Express Chickpea Curry, we cook the onions low and slow before adding spices—this builds flavor without burning. A little sugar or lime juice can also balance bitterness if needed.
Conclusion
There’s something deeply satisfying about cooking a meal that’s both quick and soul-warming. That’s why Express Chickpea Curry has earned a permanent spot in my recipe rotation. It’s not just a time-saver—it’s a dish that feels intentional, full of flavor, and surprisingly comforting for how little effort it takes.
Whether you’re feeding a family, meal prepping for the week, or simply trying to make something nourishing without making a mess, this curry fits the moment. It comes together easily, stores well, and tastes even better the next day. I always feel good serving it—like I’ve made something that’s simple, but still special.
If you’re new to chickpea recipes or just looking for a reliable dinner to keep in your back pocket, Express Chickpea Curry might be exactly what you need. I hope it brings you the same kind of ease and comfort it’s brought me, one spoonful at a time.
Love Easy, Flavor-Packed Recipes
If you’re enjoying this recipe and want more quick, delicious meals like it, follow us on Facebook and Pinterest for new posts, cooking tips, and behind-the-scenes peeks from my Brooklyn kitchen. We share weekly ideas to make your time in the kitchen easier—and more fun.
