Curry Chickpeas

Curry Chickpeas

If you’re looking for a cost-efficient, healthy dinner option, this is your recipe.

Growing up in a Jamaican household, the smell of curry always took over our entire house – especially on Sundays. Sundays were the best meals of the week! We usually made curry goat or curry chicken, but not curried vegetables.

This recipe was inspired by Chana Masala – a delicious and flavourful Indian curry dish made by cooking chickpeas in a spicy onion tomato masala gravy. I tried this dish years ago at a local Indian restaurant and loved it! The ingredients in this recipe are different from Chana Masala, but I was inspired by that dish to incorporate chickpeas in my curry recipe.

Every time I create a curry dish, I always, always use Wonder Chuck Curry Seasoning. It’s my go-to seasoning. It has a fantastic blend of aromatic spices such as curry powder, onion, hot peppers, and sugar. There’s so much flavour packed in one container that all you need is a tablespoon or two to add to your pot. If you find this brand at your nearest West Indian grocery store, I highly recommend you grab it!

Chickpeas are known for their high protein and fibre content, but they also store lots of vitamins and nutrients. These yummy beans are available year-round, so you can easily incorporate them into any meal.

Curry Chickpeas

This easy Curry Chickpeas recipe is the perfect weeknight meal. Flavourful aromatics like ginger, curry paste and garlic all come together with creamy coconut milk for a meal that literally everyone will love.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes


  • Pressure cooker
  • Frying pan
  • Large pot


  • 2 cups chickpeas
  • 1/2 cup onion diced
  • 2 cloves crushed garlic
  • small piece of ginger smashed and diced
  • 1 tomato diced
  • 3-4 fresh thyme sprigs
  • 1 fresh basil leaf diced
  • 1/4 cup bell peppers diced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 1/2 tbsp Montego Bay curry powder or similar
  • 1 tbsp Wonder Chuck curry seasoning optional
  • 1/4 cup coconut milk
  • 1/2 tsp paprika
  • 1 tsp dried oregano
  • 2-4 naan bread
  • 1/2 tsp butter
  • 1 tsp dried parsley
  • 1 tbsp olive oil


  • Add 2 cups of chickpeas with 4-6 cups of water to your pressure cooker. Follow your pressure cooking instructions. Cook chickpeas for 30 minutes or until tender. Strain cooked chickpeas and set aside.
  • In a large pot, add 1 tbsp of olive oil over medium-high heat. Add your sliced seasonings to the pot and saute until soft.
  • Add cooked chickpeas and dry seasonings to the large pot and stir occasionally.
  • Reduce heat to medium-low. Add coconut milk, cover and simmer for 8-10 minutes or until sauce thickens. If you want more sauce, add 1/2 cup of hot water to the pot. For thicker sauce, add more coconut milk.
  • In the meantime, spread 1/2 tsp of butter over each slice of naan bread. Heat naan bread over medium-high heat in a small frying pan. Remove from heat once grilled.
  • Remove curry chickpeas from heat and serve immediately over grilled naan bread, roti or rice. Top with dried parsley for garnish. Enjoy!


*Prep time may vary depending on your method. I used my pressure cooker but if you don’t have one, here are some alternative options:
1. Soak chickpeas with 2 inches of cold water and soak overnight. Bring to a boil. Reduce heat, cover, and simmer 20-22 minutes or until tender. Drain. 
2. Buy canned chickpeas.

Leave a Reply