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Plate of chickpea tomato curry, with lemon wedges and spoon

Chickpea Tomato Curry

  • Author: Michal Martinek
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: Serves 2–4 1x
  • Cuisine: American


Vibrant, vegan, Indian-inspired Chickpea Tomato Curry is made with chickpeas (garbanzo beans), onions, garlic, spices, and vegetable stock for a healthy, and flavorful one-pot weeknight dinner. 


  • 1 cup (120g) finely diced sweet onion, peeled
  • 1 teaspoon minced, peeled garlic (about 1 large garlic clove)
  • 2 teaspoons grated fresh ginger, peeled (about a 3-inch knob fresh ginger)
  • 1 tablespoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1 1/2 cups diced tomatoes (about 3 medium tomatoes)
  • 3 cups (500 g) cooked chickpeas, drained and rinsed (about 2 13-ounce cans cooked chickpeas)
  • 2 cups (500 ml) vegetable stock or water
  • 2 tablespoons (30 ml) freshly squeezed lemon juice
  • 1/4 cup (60 ml) finely chopped cilantro or parsley


  1. Heat the olive oil in a medium saucepan over medium heat. Add the onion, garlic, ginger, coriander, turmeric and salt, and sauté, stirring frequently, until soft and translucent, about 5–6 minutes.
  2. Stir in the tomatoes and cook until they soften, about 3 minutes. Add the chickpeas, pour in the stock (or water) and cook, covered, over medium-low heat for 20–25 minutes. Stir occasionally.
  3. Stir in the lemon juice and cilantro, and add more salt and freshly ground pepper to taste. Cook for 2 more minutes.



Start with 1/2 pound dried chickpeas. Rinse and make sure there is no debris or small rocks (especially when buying in bulk). 

Place in a medium bowl and cover with several inches of cold water. Cover and let soak on the kitchen counter for 8 hours or overnight.

Drain the chickpeas, place into a large pot, cover with several inches of water, and bring to a boil over high heat.

Reduce the heat to medium-low and simmer until tender, about 60 minutes. The cooking time of chickpeas will depend on their age – older chickpeas will need to cook longer. Taste as you go.

1/2 pound of chickpeas will yield about 4 cups of cooked chickpeas.

Store cooked chickpeas in the fridge for up to 3 days. 

HATE CILANTRO? Use finely chopped parsley instead, or skip. Lime instead of lemon is great too.

COOKING FOR A CROWD? Easily double or triple this recipe.

DO AHEAD: This curry tastes even better the next day.