Quick Chickpea Curry

I've tried several chickpea curry recipes and this one is really the fastest, guaranteed!

A little trick for garlic and ginger: they can be hard to keep fresh. So I recommend buying them in jars (eg : here), because it’s already chopped and can be kept a long time in the fridge. It also shortens the preparation time of a recipe.


Total time : 20 min

Servings : 4-5


  • 500 ml chickpeas (canned or cooked)

  • 1 can (796 ml) diced tomatoes (if they're no-salt, add more salt to the recipe)

  • 1 big onion, sliced

  • 3 cloves of garlic, pressed (or 3 tsp garlic in a jar)

  • 3 cm fresh ginger, grated (or 3 tsp ginger in a pot)

  • 2 tsp (10 ml) ground cumin

  • 2 tsp (10 ml) cilantro powder

  • 1 pinch of turmeric

  • 1 can (398 ml) of coconut milk (or 250 ml of unsweetened soy milk)

  • Salt & pepper


  1. In a large skillet, sauté the cumin and onion. Soften on low heat stirring and adding a little water.

  2. Add cilantro, turmeric, garlic and ginger and cook on low heat for 2 minutes.

  3. Add the tomatoes and cook on low heat for 5 minutes.

  4. Add milk, chickpeas and season with salt and pepper. Cover and cook for 5 minutes.

  5. Serve alone, on rice, on quinoa or with bread!