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5-Ingredient Chickpea Curry Recipe

This easy Chickpea Curry only has 5 ingredients! It’s perfect for a weeknight dinner and is meal prep friendly as well!

Recently, I’ve been needing recipes that are easy to make. Ones that don’t have a ton of ingredients and are also quick. Anyone else super busy here?

I’m all about simple- and 5-ingredient recipes are saving my life.

This easy chickpea curry uses a lot of pantry ingredients and is also budget-friendly. Not to mention, it makes enough to meal prep for a few days!

If this is your first time making or eating curry, don’t get overwhelmed. You can adjust the spices to your liking- and this may even turn into a go-to weeknight meal!

Keep reading to get to the recipe card for this Chickpea Curry recipe and get extra tips and tricks!

Chickpea curry in meal prep containers with text "5-ingredient chickpea curry"

Is this recipe vegan?

Yes, this is a vegan chickpea curry! Chickpeas are a great way to get in plant-based protein and fiber; and it’s one of my favorite additions to curry.

And a can of chickpeas is super cheap. I always keep canned beans in my pantry for quick meals.

Can you make this in a slow cooker?

Yes, this is crock pot friendly! Add all the ingredients except rice, and cook on LOW for 3-4 hours.

Can you make this in an Instant Pot?

It’s already a fast recipe so I’ve never tried this, and I can’t give an exact answer. I’d recommend pressure cooking for 10 minutes (without the rice) to see if that works.

Ingredients for chickpea curry on a stovetop


All of these are pretty much pantry staples in my house!

  • Chickpeas/ Garbanzo beans- I use cans of chickpeas, but you can use dried ones that you’ve already cooked!
  • Can of coconut milk- I’ve only used full fat coconut milk. Light coconut milk may not make this as creamy.
  • Curry powder
  • Frozen stir fry vegetables
  • Rice- Brown rice, white rice, jasmine rice, basmati rice, or others would work here!

Extra Additions

Since this is a 5-ingredient recipe, I used just the basics. But you can add a TON of flavor by adding other things, too:

  • Lime juice
  • Fresh ginger
  • Red pepper flakes
  • Garam masala
  • Salt and black pepper
  • Cayenne pepper
  • Canned tomatoes- I’ve used diced tomatoes in this and it’s delicious!
  • Vegetable stock
  • Fresh cilantro
  • Chopped onion
  • Extra veggies- Using what you have on hand can help reduce food waste! Bell peppers would be great, as well as a few handfuls of baby spinach.
  • Curry paste- My favorite is red curry paste!

How to Make Chickpea Curry

Uncooked rice inside a collander

Start by cooking the rice using your desired method. I use a rice cooker because it’s easier, but you can use the stovetop as well.

A large pot with uncooked chickpea curry ingredients

Add the rest of the ingredients to a large pot. Add an extra can or two of water if you like a soupy consistency.

A large pot of simmering chickpea curry

Bring to a boil, and let it simmer on medium heat for 20 minutes until the vegetables are soft.

Three meal prep containers full of chickpea curry

Divide the curry and rice into 5 single servings and enjoy!

How to Store

You can put this curry in an airtight container and keep in the fridge. It’ll stay fresh for 3-5 days. And it’s honestly even better the next day, because all of the flavors just blend together.

What to serve with this

I typically just eat this the way it is! It has all the components of a healthy meal. Instead of rice, you may be able to serve on top of sweet potatoes, or use naan bread to dip.

Other 5-ingredient recipes

Looking for new recipes to add to your rotation? Check out my post on 5-ingredient meals for more easy recipes that don’t take much time or effort.

5-Ingredient Chickpea Curry

5-Ingredient Chickpea Curry

Yield: 5 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This easy Chickpea Curry only has 5 ingredients! It's perfect for a weeknight dinner and is meal prep friendly as well!


  • 1 1/4 cup uncooked rice
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 15-ounce can coconut milk
  • 1 tablespoon curry powder
  • 1 16-ounce bag stir fry vegetables


  1. Cook the rice using your preferred method.
  2. Meanwhile, in a large pot, add chickpeas, coconut milk, curry powder, and stir fry vegetables. For a soupier consistency, add one or two can-fuls of water.
  3. Bring to a boil and let simmer for 15-20 minutes until the vegetables are tender.
  4. Divide rice and curry into 5 bowls and enjoy!
Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 481Total Fat: 12gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 400mgCarbohydrates: 80gFiber: 12gSugar: 4gProtein: 12g

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