Coconut Chickpea Curry

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This coconut chickpea curry is comforting and bursting with flavor. I love to make this on weeknights as it comes together in just 30 minutes.

Coconut chickpea curry on top of white rice in a bowl.

Ingredients for curried chickpeas

The spices make up this recipe. They help to balance out the acidity of the tomato and really add so much flavor.

Aromatics – Onions, garlic, scallions, ginger and scotch bonnet pepper are the base for this recipe.

Spices – Curry powder and garam masala add a depth of flavor to each bite.

Canned food – Diced tomatoes, coconut milk and chickpeas, all in canned form are used here. Canned foods are so affordable and make great dishes. Don’t sleep on canned foods.

How to make Coconut Chickpea Curry

Making this recipe is pretty simple, especially due to the use of canned foods.

First you must “burn off the curry”, you are basically toasting the curry powder in oil. This will help bring out the flavors in the curry powder.

After sauté the aromatics until they are a bit soft. Then add the chickpeas, tomatoes and coconut milk. Add some thyme then bring this to a boil then simmer until nice and creamy.

The full recipe card with measurements is below.

Faqs & Tips for this recipe

  • Feel free to leave out the scotch bonnet pepper if you don’t want too much heat. Or you can add half or the whole pepper to make it spicy.
  • You can use ginger paste in place of the fresh ginger.
  • Try to avoid using low fat coconut milk because it won’t get as creamy.

If you like this recipe please leave a review and comment. I would really appreciate it!

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Coconut Chickpea Curry on top of white rice in a bowl.

Coconut Chickpea Curry

By August DeWindt
Creamy coconut chicken curry is busting with flavor and the right amount of heat. Perfect for weeknights, this comes together in about 30 minutes.
Prep: 5 minutes
Cook: 25 minutes
Servings: 4


  • 2 tbsp olive oil
  • 1 yellow onion, medium, diced
  • 2 cloves garlic , minced
  • 3 scallions , chopped
  • 1/2 tbsp ginger, minced
  • 1 tsp scotch bonnet pepper, diced
  • 1/2 tbsp Jamaican yellow curry powder
  • 1 tbsp garam masala
  • Salt, to taste
  • Pepper, to taste
  • 15 oz diced fire roasted tomatoes, can
  • 15 oz coconut milk, can
  • 1 can of chickpeas, drained and rinsed
  • 2 thyme sprigs


  • Heat the olive oil. Add the curry powder and cook for 30 seconds, stirring constantly. This is called burning off the curry and helps bring out the flavor.
  • Add the onion, scallions and scotch bonnet. Sauté until the onions are translucent. Then add the garlic and cook for 30 seconds.
  • Add the masala, salt, pepper, chickpeas and diced tomatoes. Stir and add the coconut milk.
  • Give everything a good stir, bring to a boil then lower the heat to medium and let simmer for 10 minutes stirring occasionally.
  • After 10 minutes, lower to low and simmer for 10 more minutes.
  • Remove from the heat, eat and enjoy.


Serving: 4g | Calories: 321kcal | Carbohydrates: 13g | Protein: 4g | Fat: 30g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 183mg | Potassium: 324mg | Fiber: 2g | Sugar: 4g | Vitamin A: 535IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: August DeWindt
Prep Time: 5 minutes
Cook Time: 25 minutes
Course: Dinner
Cuisine: Jamaican
Servings: 4
Calories: 321
Keyword: Quick and easy
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About August DeWindt

Welcome to There’s Food at Home! I’m so glad you are here on my little corner of the internet. Here you will find easy to follow, mainly small batch recipes with accessible ingredients.

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