Spicy Chickpea Curry

October 8, 2019





As the first recipe for Crocktober this year I'm finally sharing my "Top Secret" all-time favorite curry recipe. This one is easy to make even if you have no experience with making curries (because you'll be cheating a bit here) and you can substitute any kind of bean you like. I like the neutrality of chickpeas, and usually reach for them, although pinto beans can add a smoky note that's lovely too. The heat index is pretty variable here - this recipe clocks in at around 2/5 stars. Feel free to use more or less as you prefer. 


Not a cilantro fan? Leave it out! This dish can be poured over rice, or enjoyed on its own with a nice crusty piece of bread to dip.  


As always,

Please salt responsibly.

Spicy Chickpea Curry

vegan, gf

Serves 6 | Prep time: 15 min



4 15oz cans chickpeas, drained

2 medium onions, chopped 

1 tsp grated fresh ginger

1 14 oz can diced tomatoes

2 tsp ground coriander seeds

4 large garlic cloves, minced

1 tsp turmeric

1 tsp cayenne (or more, to taste)

1 1/2 tsp cumin

2 cups water

2 Tbsp kosher salt (or less, according to your dietary needs)

1 tsp freshly ground black pepper

1 tsp smoked paprika

2  14oz cans coconut milk

1/2 bunch minced fresh cilantro leaves





Directions: You will need a 6-quart sized crockpot. Combine all ingredients except coconut milk and cilantro in the crockpot. Cook on low for 6 hours. Stir in coconut milk and cook for 15 min more. Turn off the heat, stir in minced cilantro. Serve topped with whatever you like. Share, and enjoy!


Let me know what you think!


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