easy Chickpea-Curry

Sometimes you just want it to be quick in the kitchen – but that doesn’t mean you have to sacrifice taste or nutrients. This Chickpea-Curry is an easy and quick recipe that can be ready to eat within 20 minute. The chickpea- curry goes well with a leaf salad with vinegar and oil dressing or simply – like here with tomatoes sprinkled with herbs.

Das beinhaltet der Beitrag

the components of this meal

As a carbohydrate source – which should take up 1/3 to 1/2 of your plate – we choose rice for this recipe. You can also choose flatbread or other bread – but in my opinion rice goes best.

In addition, rice is rich in vitamin B, which has positive effects on skin, hair, nails – but also on the metabolism and nerves. As always, however, the variety of food is the most important thing. You can of course use brown rice for this – I personally like basmati rice best.


Chickpeas are one of my favorite sources of protein. They are versatile and are therefore also great for this recipe. Chickpeas themselves are full of minerals, trace elements and fiber – which, as long as you are used to fiber, have a positive effect on your digestion and bowel movements.

My tip for making the chickpeas less bloating: Rinse them thoroughly beforehand and combine them with spices such as caraway, fennel or anise – we use cumin here.


why do we need sugar for this recipe?

Yes, this is a curry recipe – it also tastes hearty and still contains two teaspoons of sugar. It’s actually not much, but I know exactly how many times I’ve left those two spoonfuls out in recipes – so here’s an explanation for you why you shouldn’t leave out the sugar: Sugar is used to bring out the multiple flavors of a curry to balance. This creates a rounder and fresher taste (especially in combination with the lime). It also neutralizes the acidity of the tomatoes – so your stomach lining is less irritated and overall it’s easier to digest.

This is how you cook rice best

Yeah, you might be thinking, why is she seriously writing this down? And the answer is simple: not everyone has learned to cook at home and maybe the nutrition label and cooking instruction no longer exists, so you could look up how rice is cooked. For all kitchen novices, here are a few tips for cooking rice:

  • it is best to measure the amount of rice and water with a cup or cups.
  • 2 cups of water for every cup of rice
  • Before cooking, you should actually wash the rice to clean the rice and make it less sticky later. To be honest, I’m usually too lazy. But I probably shouldn’t say that here. Wash your rice 🙂
  • Salt the water you cook the rice in, otherwise it will taste pretty bland. At home we have always used salted vegetable broth for this – that’s how it tastes best to me to this day.
  • You can use full heat to boil the water once, but don’t forget to turn it down to medium so you don’t burn yourself.
  • Rice takes about 15-20 minutes to cook. Brown rice significantly longer (about 45min)

easy chickpea-curry with rice

Course: lunch, dinnerCuisine: IndianDifficulty: easy


Prep time


Cooking time


Total time



This is a very easy and considerable quick recipe. You don´t even need a lot of ingredients. As this is a recipe for 3-4 people, you can store the leftovers in your fridge in an air-tight-container or freeze it and defrost it whenever you don´t have time to cook or you´re simply not in the mood to cook.


  • carbs source
  • 108 g rice (1cup)

  • 500 ml salted vegetable broth (2 cups)

  • 1 tbsp coconut milk

  • protein source
  • 1 tin can chickpeas

  • 1 tin can tomatoes

  • 1/2 tin can coconut milk (full fat)

  • 1/2 tin can water (just fill an empty half with water)

  • 1 big onion

  • 1 clove garlic

  • 1 small piece of ginger (5g)

  • 2 tsp curry powder

  • 2 tsp sugar

  • 1/2 tsp cumin

  • a pinch of chilli flakes and cinnamon

  • 2 tsp olive oil, coconut oil or ghee

  • salt and pepper to taste

  • vegetable source
  • for example a salad, some tomatoes or paprika sticks


  • rinse the rice and bring it with the vegetable broth to boil. On medium heat let it simmer for 20 minutes.
  • rinse the chickpeas and dice up the onion, garlic and finely grate the ginger
  • mix the spices with the sugar in a small extra bowl
  • heat up the oil on medium heat in a deep pan and glaze the onion, garlic and ginger for approximately 1 minute. Add the spices and give it a quick stir.
  • add the coconut milk, water, tomatoes and chickpeas and heat it up. Let it cook for 10 minutes
  • If it is then still quite runny, you can mix 1 tsp (tapioka) starch with 1 tbsp water and stir it in the curry to thicken it.
  • In the meantime you can prepare a salad, chop your tomatoes or paprika and add a tablespoon of coconut milk in the cooked rice


  • if you don´t like coconut milk you can use any other full fat cream.
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