Vegan Curry Chickpeas {from scratch}

Curry Chickpeas

Welcome fall with this delicious, healthy, warming meal. It requires a little extra planning, but it's well worth it! You can host a dinner party for friends with this dish or freeze the leftovers for a quick, wholesome meal later. 

Imagine's No-Chicken Broth is fantastic. I found it in the health food section of my local grocery store just in time for the holidays last year. Much more flavorful than veggie broth.


No chicken broth

Onion/garlic/curry paste before adding to chickpea pot.


  • 2 cups of dried chickpeas (soaked overnight)
  • 6 cups of water
  • 2 cups of organic No-Chicken broth (love this stuff! see photo) or broth of your choice
  • 1 medium onion finely chopped
  • 3-4 fresh garlic cloves, minced
  • 1 tsp grated ginger
  • 2 tbsp olive oil
  • 1 cup of diced tomatoes (I only had canned, but fresh would have been awesome.)
  • 1/2 cup coconut milk
  • 1 tbsp curry powder
  • 1/2-1 tsp cayenne pepper
  • 1 tsp dried thyme (Use fresh if you have it!)
  • 1 tbsp earth balance (I like soy free) or butter alternative of your choice (optional)
  • Salt (1-2 tsp) and black pepper to taste. You can also sub Bragg’s Liquid Aminos or Nama Shoyu for salt for added flavor.

Curry Chickpeas onion garlic sautee


  • Soak the chickpeas in water overnight. They will more than double in size, so if you’re not having company or don’t plan to freeze them, you may want to cut this recipe in half.
  • Rinse the chickpeas. Place them in a pot with water and bring them to a boil. (DO NOT add salt to the water as it interferes with the cooking process and make the chickpeas a bit tougher.) Reduce heat to medium-low and allow to cook for 2-3 hrs until tender.
  • Once tender, drain the chickpeas until there is barely enough water in the pot to cover them. Set aside 1 cup of the chickpea water.
  • Scoop out 1 cup of chickpeas and blend them with the coconut milk and reserved chickpea water. An immersion or high speed blender is ideal for this, but you could probably use a large spoon to mash them coarsely. The final product should look like hummus so add in the chickpea water a little at a time until you reached the desired consistency.
  • Add the chickpea paste back to the pot along with the No-Chicken broth. This step may seem tedious, but I did it to thicken the liquid to be more like a gravy.
  • Chop the onion and garlic finely or send it through the food processor if you have one. This reduces chopping time from 5 min to 5 sec.
  • Add 2 tbsp of olive oil to a heated pan and sauté the onion, garlic and ginger with a pinch of salt medium-high heat for 3-5 min until they begin to brown. If you are using fresh tomatoes, I would add them in here and allow them to cook down for another 3-5 min. (I only had canned and added them directly to my pot of chickpeas.)
  • Add the curry powder, cayenne and thyme to veggies and spice form a paste. (see photo)
  • Add the paste and earth balance to the pot and simmer 30-45min. The earth balance is optional but a little fat makes everything better.

Voila! Dinner is served.


Posted on September 18, 2013 and filed under Recipes, Wellness.