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Chickpea Curry

  • Author: Tiffany Bui |
  • Total Time: 45
  • Yield: 4 bowls 1x
  • Diet: Vegan




  • 1 Tbsp neutral flavor oil such as canola or safflower
  • 1 yellow onion, chopped
  • 4 cloves of garlic, peeled & crushed
  • 2 cups carrots (2 medium carrots), chopped or sliced
  • 2 cans (16 oz x 2) chickpeas/garbanzo beans, drained
  • 2 Tbsp Madras curry powder
  • 2 tsp cinnamon
  • 1 cup of low-sodium vegetable broth
  • 1 Tbsp honey, agave, or raw sugar


  • 1/4 cup cilantro, coarsely chopped & stems discarded
  • 1 lime, cut into wedges
  • salt & pepper to taste


  1. In a medium saucepan, heat the oil on medium heat. Flick a bit of water to hear it sizzle before adding in the onions.
  2. Caramelize the onions until translucent on medium-low heat, careful not to burn the onions. Stir occasionally for about 20 minutes. Add in garlic & turn up the heat to medium-high. Sautée the onions & garlic for about 2 minutes.
  3. Stir in the carrots & cook until softened; about 3 minutes. Add the garbanzo beans, curry powder, sugar, & cinnamon. Stir & cook for about 5 minutes.
  4. Add the vegetable broth & bring to a rolling boil, stirring occasionally; about 5 minutes. After it’s reached a boil, turn down the heat to let it simmer for a couple of minutes.
  5. Squeeze about 3 slices of lime & add salt & pepper to taste. Use the cilantro & leftover lime slices to garnish. Serve with Basmati rice, quinoa, or alone!


  • Caramelizing onions takes a long time. The quickest way to caramelize onions under 20 minutes is to add a tablespoon of water & a teaspoon of baking soda (mixed together beforehand) to the onions. 
  • Add chili powder to turn up the heat!
  • This dish is great as a side dish or as a main entrée atop a bed of Basmati rice or a rice alternative such as quinoa.
  • Prep Time: 10
  • Cook Time: 35
  • Category: Mains
  • Method: Stove-Top
  • Cuisine: Indian


  • Serving Size: 4
  • Calories: 202 kcal
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Protein: 7 g
  • Cholesterol: 0 mg

Keywords: mains, curry, indian, pan-asian, recipes, easy, mild, vegan, vegetarian, chickpeas, garbanzo beans, dinner