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!

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

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

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.

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

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

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.