This easy basil roasted chickpea curry recipe is made with wholesome ingredients that take less than 20 minutes to prepare.
Chickpea curry is one of my favorite easy lunch or dinner recipes to meal prep for the week. I usually prepare a big batch on Sundays. Use whatever leftover veggies and/or protein you have. I love to make vegan chickpea curry with potatoes, spinach, and coconut milk. Sometimes, I make it stovetop, and other times I make it in the instant pot if I am in a hurry. With affordable ingredients, you can have yourself a quick easy dinner.
How long does it take to cook chickpeas
This depends on if you purchase dried or canned chickpeas. Dried chickpeas should be added to a bowl of water and left to soak overnight. This helps to soften the chickpeas and makes the cooking time faster. Canned chickpeas are cooked and ready to be served. Although, I will say I like to warm my canned chickpeas by cooking them on the stove. If I want softer then I cook them in the instant pot.
Chickpea curry ingredients
- grapeseed oil
- small sweet onion
- bell pepper
- garlic cloves
- fresh ginger
- sea salt
- black pepper
- dried basil or fresh basil
- curry powder
- canned chickpeas
- full-fat coconut milk
- fresh lime juice
- rice & naan, for serving (optional)
How to make this vegan chickpea curry
- Rinse and drain your chickpeas. Next, add them to a mixing bowl and drizzle 2 tablespoons of oil and a pinch of sea salt. Spread the seasoned chickpeas over a parchment-lined tray and spread evenly. Add them to the oven (350 degrees) and roast for 10 minutes.
- Add grapeseed oil to a heated large skillet over medium heat. Once it’s hot, add the onions, ginger, pepper, and garlic with a pinch of sea salt and black pepper. Saute until the onions turn translucent, about 5 minutes.
- Add the basil and curry powder and cook for 2-3 minutes. Take the chickpeas out the oven and stir into the skillet. Add the coconut milk and lime juice. Stir and let the mixture simmer for 5-7 minutes. Test the flavor and adjust seasoning as needed.
- Serve with your favorite rice and bread. Enjoy!!!
Basil Chickpea Curry (Vegan & Quick Dinner Idea)
Ingredients
- 1-2 14 oz cans of chickpeas drained and rinsed
- 1 handful fresh basil (chopped) or use 2 tbsp of dried basil
- 1-2 tbsp curry powder
- 1/2 tsp sea salt & black pepper (to taste)
- 1/2 small sweet onion (diced) 1/4 cup
- 1 bell pepper chopped
- 3 garlic cloves minced
- 2 tbsp fresh ginger chopped
- 1 14 oz can full-fat coconut milk
- 2-3 tbsp fresh lime juice
- 2 tbsp grapeseed oil plus more, if needed
Instructions
- Rinse and drain your chickpeas. Next, add them to a mixing bowl and drizzle 2 tablespoons of oil and a pinch of sea salt and curry powder. Spread the seasoned chickpeas over a parchment-lined tray and spread evenly. Add them to the oven (350 degrees) and roast for 10 minutes.
- Add grapeseed oil to a heated large skillet over medium heat. Once it's hot, add the chopped onions, ginger, bell pepper, and garlic with a pinch of sea salt and black pepper. Saute until the onions turn translucent, about 5 minutes.
- Add the basil and curry powder and cook for 2-3 minutes. Take the chickpeas out the oven and stir into the skillet. Add the coconut milk and lime juice. Stir and let the mixture simmer for 5-7 minutes. Test the flavor and adjust seasoning as needed.
- Serve with your favorite rice and bread. Enjoy!!!
Video
WANT MORE? CHECK OUT THESE RECIPES…
- EASY CHANA MASALA RECIPE
- THAI GREEN CURRY RECIPE (VEGAN & FLAVORFUL)
- SWEET POTATO SOUP WITH SPINACH & CHICKPEAS
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