A comforting stovetop curry featuring tender chickpeas simmered in a fragrant tomato-based sauce. Ready in under 40 minutes, this plant-based main is perfect for busy weeknights yet elegant enough for casual entertaining.

Why You’ll Love This Recipe

Entirely stovetop: No oven or specialized equipment required.
Budget-friendly pantry staples: Chickpeas, canned tomatoes, and common spices keep costs low.
Naturally vegan and gluten-free: Suitable for a range of dietary needs without substitutions.
Meal-prep friendly: Flavors deepen overnight and the dish reheats beautifully.
Customizable heat level: Adjust the chili powder to suit every palate.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cooked chickpeas (canned, drained and rinsed, or home-cooked)
Crushed tomatoes (canned) or finely chopped ripe tomatoes
Yellow onion, finely diced
Garlic cloves, minced
Fresh ginger, minced
Vegetable oil (or other neutral oil)
Whole cumin seeds
Ground coriander
Ground turmeric
Garam masala
Mild or hot chili powder
Coconut milk or water (for desired richness)
Fine-grain salt and freshly ground black pepper
Fresh cilantro (coriander leaves), chopped, for garnish
Fresh lemon or lime juice, to brighten just before serving

Directions

Bloom the spices
Warm the oil in a deep skillet or saucepan over medium heat. Add cumin seeds and toast until aromatic (about 30 seconds).
Sauté aromatics
Stir in the onion; cook 4–5 minutes until translucent. Add garlic and ginger; sauté 1 minute more.
Build the sauce
Sprinkle in ground coriander, turmeric, chili powder, and half of the garam masala. Cook 30 seconds, stirring, to release their oils.
Simmer
Pour in crushed tomatoes and ½ cup water (or coconut milk for a richer sauce). Bring to a gentle boil, then reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
Add chickpeas
Stir in chickpeas and a generous pinch of salt. Cover partially and simmer 10–12 minutes so flavors meld and the sauce thickens.
Finish
Stir in remaining garam masala and a squeeze of lemon or lime. Adjust seasoning with salt and pepper.
Serve
Ladle hot curry over steamed basmati rice or warm flatbread, garnished with cilantro.

Servings and Timing

Yield: Serves 4 as a main course
Active prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Leafy addition: Fold in two cups of baby spinach during the last 2 minutes of simmering.
Creamy twist: Substitute half the crushed tomatoes with full-fat coconut milk for a milder, velvetier sauce.
Root-veg boost: Add 1 cm-diced sweet potato or carrot along with the tomatoes; extend simmering by 10 minutes until tender.
Spice profile swap: Replace garam masala with ras el hanout for North African notes, or add smoked paprika for a subtle smokiness.
Protein switch: Use cooked lentils or white beans in equal quantity if chickpeas are unavailable.

Storage/Reheating

Method	How to Store	Reheating Instructions
Refrigeration	Cool completely, transfer to an airtight container; keep up to 4 days	Reheat in a saucepan over medium-low heat with a splash of water, 5 minutes, stirring occasionally
Freezing	Portion into freezer-safe containers; freeze for up to 3 months	Thaw overnight in the fridge; warm gently on the stovetop or in the microwave at 70 % power, stirring halfway

FAQs

Can I use dried chickpeas instead of canned?

Yes. Soak 1 cup (200 g) dried chickpeas overnight, then simmer in fresh water until tender (about 1 hour). Drain and use as directed.

Is this curry spicy?

At the stated ½ teaspoon chili powder it is mild-medium. Reduce or omit chili powder for a gentle version, or add fresh chili for extra heat.

Can I cook it in a pressure cooker?

Certainly. After sautéing aromatics and spices, add tomatoes, chickpeas, and ¼ cup water. Seal and cook at high pressure for 5 minutes; quick-release and finish with garam masala.

What type of tomatoes work best?

Canned crushed tomatoes provide consistent flavor and body year-round. In peak season, 4 large ripe tomatoes (about 600 g), finely chopped, are excellent.

How do I thicken a watery curry?

Simmer uncovered for a few extra minutes, mash a spoonful of chickpeas into the sauce, or stir in 1 tablespoon tomato paste.

Can I omit coconut milk completely?

Yes. Simply replace it with water or vegetable broth; the curry will be lighter but still flavorful.

Which oil is preferable?

Any neutral-flavored oil with a moderate smoke point, such as sunflower or canola, is suitable. Ghee can be used for a richer taste (not vegan).

Is this freezer-friendly if it contains coconut milk?

Absolutely. Coconut milk freezes well in this preparation; thaw slowly to prevent separation, stirring as it reheats.

What sides pair well with this curry?

Steamed basmati or jasmine rice, quinoa, naan, roti, or a simple cucumber-mint raita complement the dish.

How can I increase protein per serving?

Stir in 1 cup cooked green lentils or diced firm tofu during the final simmer; adjust seasoning to taste.

Conclusion

This Chickpea & Tomato Curry demonstrates how pantry staples can be transformed into a vibrant, satisfying meal—no oven required. Whether you enjoy it fresh from the stovetop or as a make-ahead lunch, its balanced spice and hearty texture will earn it a permanent spot in your weeknight rotation.