---
title: Chickpea Curry
servings: 6
course: soup
source:
  name: Rainbow Plant Life
  author: Nisha Vora
  url: https://rainbowplantlife.com/chickpea-curry
image: https://imagedelivery.net/2iqVZVZ93QVmZXnzq-5uHA/photo/u4_5aNJ5Y-6-q8CsdFD0P/500
prep time: 40 minutes
cook time: 20 minutes
diet: Vegan
nutrition:
  calories: 360 kcal
  fat: 22 g
  carbohydrates: 33 g
  sugar: 4 g
  protein: 12 g
  fiber: 10 g
  sodium: 1352 mg
tags: [soup, chickpea, curry, vegan, meal-prep]
---

Gather: @avocado oil or neutral-flavored oil{2%tbsp}, @cumin seeds{1%tsp}(see Note 1), @coriander seeds{2%tsp}(see Note 1), @fresh curry leaves{15-20}(optional but recommended), @large yellow or red onion{1}(finely diced), @garlic cloves{6}(minced), @piece fresh ginger{2%inch}(minced or grated), @serrano peppers{1-3}(diced; see Note 2). For the ground spices: @curry powder{1.5%tsp}, @ground coriander{1%tsp}, @ground cinnamon{0.5%tsp}, @freshly grated nutmeg{0.5%tsp}, @ground turmeric{0.25%tsp}, @Lots of freshly ground black pepper, @tomato paste{2%tbsp}, @Roma tomatoes{0.5%lb}(diced), @Diamond Crystal kosher salt{2%tsp}(see Note 3), @chickpeas{2}(15-ounce / 425g; drained and rinsed), @full-fat coconut milk{1}(13.5-ounce / 400 mL), @water{0.5%cup}(see Note 4), @tahini{3%tbsp}(well-stirred), @organic cane sugar{0.5%tsp}(organic brown sugar, or coconut sugar), @Swiss chard or lacinato kale{1%bunch}, @cilantro leaves and tender stems{1%handful}, @fresh mint leaves{1%handful}, @garam masala{2%tsp}, @freshly squeezed lemon or lime juice{1.5-3%tsp}(to taste).

Keep a small bowl of water nearby for deglazing. Heat the oil in a 12-inch (30 cm) heavy-bottomed sauté pan or medium Dutch oven over medium-high heat. Once hot, add the cumin and coriander seeds for about ~{1%minutes}, tossing frequently, or until aromatic and darker by a few shades, but don’t let them burn!
Add the curry leaves: if using fresh leaves, cover the pan immediately and stand back to prevent oil splatter. Cook for just 20 seconds to prevent burning. For dry leaves, cook a little longer.

Add the onions with a big pinch of salt and cook for 5 minutes, until starting to get some color. If the spices start to darken, lower the heat to medium. Add a splash of water as needed to prevent the onions from browning. Add the garlic, ginger, serrano peppers, and cook for ~{1-2%minutes}, stirring frequently.

Add the Ground Spices and tomato paste and stir frequently for ~{90%seconds}. If it dries out, add a splash of water.
Add the tomatoes and 2 tsp kosher salt. Use the tomato juices to scrape up any browned bits. Cook for 5 minutes, or until the tomatoes are soft and the oil starts to release from them.

Pour in the chickpeas, coconut milk, water, tahini, and sugar. Stir well and bring to a simmer. Cover and simmer for ~{15-20%minutes}, opening the pot to stir occasionally.

Meanwhile, rinse the Swiss chard (or kale), cilantro, and mint. For the greens, remove the center ribs and discard. Roll up the leaves and slice very thinly. Chop the cilantro and mint.

After the simmer time, add the greens. Simmer until tender and wilted, 4 to 5 minutes. Stir in the garam masala to combine.

Off the heat, squeeze in a little lemon or lime juice, cilantro, and mint. Season to taste with salt (about 1/2 tsp kosher salt). Rest for ~{5-15%minutes} to allow the flavors to meld. Serve with cooked rice or flatbread.

> I like the subtle crunch of whole spices. If you don’t, grind your spices first or roughly crush with the back of a sturdy mug, cast iron pan, or heavy knife. No whole spices? Mix 1 1/2 tsp ground coriander and a heaping 1/2 tsp ground cumin with the other Ground Spices.
> For very mild heat, use 1 serrano pepper (or jalapeño). If you enjoy heat, use 2-3 peppers (3 is my preference for spicy). Remember: the white membranes inside peppers have most of the heat. You can remove some of them to moderate the heat.
> I use Diamond Crystal kosher salt. For sea salt or Morton’s kosher salt, use less salt, about 1 1/4 tsp. If using table salt, use 1 tsp.
> If you prefer a looser consistency in curries, use 3/4-1 cup water.
> You can add extra veggies, like diced red bell pepper, finely diced carrots, peeled and diced (cooked) sweet potato, or small or medium cauliflower florets.
> Storage: The leftovers stay fresh for up to 5 days when stored in an airtight container in the fridge. It also freezes well for about 3 months. I recommend freezing the curry in single-serve portions using these Souper Cubes to speed up the defrost. The leftovers thicken considerably in the fridge, but once you reheat the curry in a saucepan, it loosens up. If needed, add a splash of water or veggie broth to loosen it more.
> Nutrition boost: You can serve with cooked white basmati rice (the classic), brown rice, or a whole grain like farro or quinoa. If you have extra time, make my Homemade Vegan Naan. Sauté diced red bell pepper or finely diced carrots for a few minutes after the onions. For a sweet element, add peeled and diced (cooked) sweet potato when you add the coconut milk. For more nutrient-dense goodness, add small or medium cauliflower florets when you add the coconut milk.