Creamy Vegan Chickpea Coconut Curry

vegan chickpeas recipe

4 Servings


  • 2 tablespoons cooking oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 14 ounces (400g) of crushed tomatoes
  • 16 ounces (454g) canned chickpeas, drained & rinsed
  • 1 ½ tablespoons garam masala
  • 1 teaspoon curry powder
  • ¼ teaspoon cumin
  • 13.5 ounces (383g) canned coconut milk
  • 2 teaspoons cornstarch (optional)
  • 1 lime
  • Salt & black pepper
  • Fresh coriander (optional)


  1. Add cooking oil to a pot, wok or pan over medium heat.
  2. Fry the onion for 2 minutes, then add the garlic and fry for one more minute before adding the crushed tomatoes. Cook for 5-10 minutes.
  3. Stir in the chickpeas, garam masala, curry powder, and cumin.
  4. Add the coconut milk and stir. If you would like to thicken the sauce, stir in a little bit of corn starch until desired thickness. Cook for 10-12 minutes.
  5. Season with salt and pepper to taste. Squeeze in a lime and stir (or alternatively serve with a piece of lime).
  6. Serve with or without rice and if desired top with some fresh coriander.

vegan chickpea stew in a cast iron wok


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