Make this quick and easy chickpea curry in under 30 minutes! Packed with protein-rich chickpeas, fragrant spices, and a creamy sauce, this vegan curry is the perfect weeknight dinner. Healthy, budget-friendly, and full of flavor, it’s a simple one-pot recipe you’ll come back to again and again.

Ingredients (Serves 2)

1 tbsp rapeseed or vegetable oil

1 tsp mustard seeds

1 medium onion

1 garlic clove

1 small ginger thumb

1 medium red chilli

1 tsp cumin

1 tsp coriander

1 tsp turmeric

1 dsp tomato paste

250g cooked chickpeas

250ml water

Salt and pepper

Method -

Fry the mustard seeds in oil, on a medium heat until they start to pop.

Finely chop the onion, add to the mustard seeds and cook for 5 minutes.

Now peel the ginger and grate, finely dice the garlic and chilli.

Add to the onions and cook for a further 10 minutes.

Next add the spices and tomato paste and cook for 2 minutes, stirring regularly, taking care to not burn the spices.

Add 250ml water, bring to a gentle simmer and cook for half an hour.

Add 250g cooked chickpeas, cook for a final 5 minutes and you are ready to serve.

This quick and easy chickpea curry is the kind of recipe you’ll want to have on repeat. It’s hearty, comforting, and comes together with just a handful of pantry staples and everyday spices. The creamy tomato-based sauce wraps around tender chickpeas, creating a dish that feels both nourishing and deeply flavorful. It’s naturally vegan, plant based, and budget-friendly, making it a great option for weeknight dinners or meal prep. Serve it over fluffy rice, with warm naan, or even on its own for a lighter bowl. This curry proves that simple ingredients can create something truly delicious, all in less than half an hour.