Vegan Chickpea Curry

Vegan Chickpea Curry

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Adjust Servings:
15 ounce can Garbanzo Beans (Chickpeas)
1 Tablespoon Olive Oil/Coconut Oil
1 cup, diced Onion
3-4 large Tomatoes
2-3 minced Garlic Cloves
1 teaspoon Turmeric Powder
1 teaspoon Smoked Paprika Powder
2 teaspoons Curry Powder
1.5 teaspoons Sea Salt
0.25 teaspoon Ground Black Pepper
4 leaves Kale (any variety)
0.25 cup, chopped Fresh Cilantro/Parsley
Optional Sides
Basmati Rice

Vegan Chickpea Curry

  • 30 minutes
  • Serves 3
  • Easy


  • Optional Sides



Plant-protein and vegetable forward vegan chickpea curry that is filling and nutritious.

What can one make with just a handful of ingredients and 30-minutes – Curry! In this case chickpea curry.

Curry is a dish with vegetables (and sometimes meat) that is cooked in an Indian-style sauce of strong spices and turmeric and typically served with rice.

Chickpeas also known as garbanzo beans are packed with protein, fiber and other great nutrients.

For a vegetarian dish, beans are usually my preferred protein.

Eating clean and healthy is a priority of mine 80% of the time.

Most think it’s time consuming to make your own healthy meals at home. I am trying to prove that it is not!

Here is one of my favorite and fast recipes that will do you good!

This curry is fully plant-based, has a good amount of protein, vegetables and lots of flavor to fully satisfy you.

It also holds up in the refrigerator for up to 4 days!

For vegetables, I am using tomato and kale.

Kale is a superfood as it is among the most nutrient-dense foods on the planet.

It is loaded with powerful antioxidants and an excellent source of vitamin C.

Dark leafy greens like kale and can help lower cholesterol, which may reduce the risk of heart disease.

Tomatoes are packed with umami which is why they are often found in savory dishes.

These vibrant red produce is actually a fruit – surprise!

Tomatoes are a great source of vitamin C, potassium, folate, and vitamin K.

Please leave your review for this vegan chickpea curry in the comment section below.

For questions, you can send me a message via Instagram.




Make the Side

Cook your rice, couscous or quinoa first. I recommend 1/2 cup per person. Follow package directions.

Once your side is on the stove cooking get started on the curry.


Prep Your Ingredients

Wash and chop your tomatoes and peel and chop your onion.

For the kale, carefully rinse each leaf, discard the stems then chop.

Peel and finely mince your garlic, you can also use a garlic press.

Drain and rinse your (chickpea) garbanzo beans well then set all ingredients aside.

Get your spices out as well. You will need turmeric, curry, smoked paprika, black pepper and salt.


Get a Large Skillet

Heat up a large skillet with high sides or a pot on medium-high heat and add 1 tablespoon of olive or coconut oil.

Once the oil is hot (about 1 minute), lower the heat to medium add your chopped onions.

Sauté the onions for 2-3 minute then add the chopped tomatoes.

Stir and cook for 5 minutes on medium heat (or medium-low if you are using a cast iron skillet), until the tomatoes are broken down and create a sauce.

Next, add the minced garlic, stir and cook for another couple of minutes.

Lower your heat to medium-low and add the turmeric, smoked paprika and curry powder and ground black pepper. Stir to combine.

I recommend holding off on the salt at this time and adding it towards the end.

Add the garbanzo beans, chopped kale, 1/2 cup of water then stir and cover with a lid and cook for about 5 minutes or until the kale has wilted and the garbanzo beans are fully heated through.

Stir and give it a taste. Now is the time to add salt. I add about 1 + 1/2 teaspoon. I recommend starting by adding just 1 teaspoon, stirring then giving it a taste to see if it needs more.

Less is more in my opinion!



Using a fork, "fluff" your rice, couscous or quinoa then add some to your plate with some of the chickpea curry. Top with fresh parsley and enjoy!

This is a great dish for lunch the next day.

This curry can be kept in the refrigerator in an air-tight container for up to 3 days.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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17 Comments Hide Comments

Your personal Vegan Chickpea Curry recipe is wonderful !! Just finished cooking this delicious dish again 🙂 – so yummy !!

This looks so good. My favourite kind of meal ~ love these flavours. I will make this and serve with cauliflower rice! I have made a similar concoction with dandelion greens but will try this with the chopped kale.. Mmmm. Looking forward to that!

I love curry! Chickpeas are so great in curries too! Your version looks delicious and packed with veggie goodness.

I’ve been wanting to try a vegan curry and this recipe looks like it would be perfect! Pinned and Saved for my next week’s meal planning.

I love how simple it is to make this dish. Chickpeas are so delicious and have wonderful texture. Thanks for sharing this recipe !

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