Chickpea Curry with Basmati Rice is a comforting, aromatic dish that brings together tender chickpeas simmered in a richly spiced curry sauce and served over fluffy basmati rice. Inspired by Indian and South Asian home cooking, this recipe celebrates warming spices, creamy textures, and plant-based goodness.
Chickpeas absorb the bold flavors of the curry beautifully, while basmati rice provides a fragrant, light base that balances the richness of the sauce. Whether you’re looking for a wholesome weeknight dinner, a vegan-friendly meal, or a satisfying comfort dish, this chickpea curry delivers flavor, nutrition, and simplicity in every bite.
Why I Love This Recipe
I love this recipe because it’s hearty, nourishing, and incredibly flavorful while being easy to make. The chickpeas provide satisfying protein and texture, the spices create depth without being overpowering, and the dish tastes even better the next day. It’s one of those recipes that feels both cozy and energizing.
Why This Is a Must-Try Dish
- Plant-based, vegan, and naturally gluten-free
- Rich in protein and fiber from chickpeas
- Fragrant, warming spices with balanced flavors
- Easy to prepare with pantry staples
- Perfect for meal prep and leftovers
Recipe Overview
- Course: Main Course
- Cuisine: Indian / South Asian
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories (approx.): 480 kcal per serving (including rice)
Ingredients
For the Chickpea Curry
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1½ tsp ground cumin
- 1½ tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- ½ tsp chili powder (adjust to taste)
- 2 tbsp tomato paste
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup coconut milk (or vegetable broth for lighter curry)
- Salt to taste
For the Basmati Rice
- 1½ cups basmati rice
- 3 cups water
- ½ tsp salt
For Garnish (Optional)
- Fresh cilantro, chopped
- Lime wedges
Cooking Directions (Quick Method)
- Cook basmati rice until fluffy.
- Sauté onion, garlic, and ginger with spices.
- Add tomatoes, chickpeas, and coconut milk.
- Simmer curry until thick and fragrant.
- Serve curry over rice.
Step-by-Step Preparation Method
- Cook Rice: Rinse basmati rice until water runs clear. Combine rice, water, and salt in a pot. Bring to a boil, cover, reduce heat, and simmer for 12–15 minutes. Fluff with a fork and set aside.
- Sauté Aromatics: Heat oil in a large pan over medium heat. Add onion and cook until soft and golden.
- Add Garlic & Ginger: Stir in garlic and ginger; cook for 1 minute until fragrant.
- Bloom Spices: Add cumin, coriander, turmeric, garam masala, and chili powder. Stir for 30 seconds to release aromas.
- Add Tomatoes: Mix in tomato paste and diced tomatoes. Cook 3–5 minutes until slightly thickened.
- Add Chickpeas: Stir in chickpeas, coating them in the sauce.
- Add Liquid: Pour in coconut milk (or broth). Season with salt and simmer uncovered for 15–20 minutes until curry thickens.
- Adjust Seasoning: Taste and adjust salt or spice as needed.
- Serve: Spoon chickpea curry over basmati rice.
How to Serve
Serve hot over fluffy basmati rice. Garnish with fresh cilantro and a squeeze of lime. Pair with naan, roti, cucumber raita (vegan if needed), or a simple salad.
Recipe Tips
- Bloom spices in oil for deeper flavor
- Use full-fat coconut milk for creamier curry
- Simmer uncovered to thicken sauce naturally
- Adjust spice level to your preference
Variations
1. Spinach Chickpea Curry
Stir in fresh spinach during the last 5 minutes of cooking.
2. Tomato-Based Light Curry
Skip coconut milk and use extra diced tomatoes and broth.
3. Spicy Chana Masala Style
Add extra chili powder, fresh green chilies, and a squeeze of lemon.
4. Vegetable Chickpea Curry
Add potatoes, cauliflower, or bell peppers for a heartier dish.
Freezing and Storage
- Refrigerator: Store curry in an airtight container for up to 4 days.
- Freezer: Freeze curry (without rice) for up to 3 months.
- Reheating: Reheat gently on stovetop or microwave; add water if thickened.
Special Equipment Needed
- Medium pot for rice
- Large skillet or saucepan
- Wooden spoon
- Measuring spoons
Conclusion
Chickpea Curry with Basmati Rice is a nourishing, flavorful dish that delivers comfort and warmth in every bite. With its aromatic spices, creamy sauce, and protein-rich chickpeas, it’s perfect for vegan dinners, meal prep, or feeding a hungry family. Simple to make and deeply satisfying, this recipe is one you’ll return to again and again.
Chickpea Curry with Basmati Rice
Description
Chickpea Curry with Basmati Rice is a comforting, aromatic dish that brings together tender chickpeas simmered in a richly spiced curry sauce and served over fluffy basmati rice. Inspired by Indian and South Asian home cooking, this recipe celebrates warming spices, creamy textures, and plant-based goodness.
Ingredients
For the Chickpea Curry
For the Basmati Rice
For Garnish (Optional)
Instructions
-
Cook Rice: Rinse basmati rice until water runs clear. Combine rice, water, and salt in a pot. Bring to a boil, cover, reduce heat, and simmer for 12–15 minutes. Fluff with a fork and set aside.
-
Sauté Aromatics: Heat oil in a large pan over medium heat. Add onion and cook until soft and golden.
-
Add Garlic & Ginger: Stir in garlic and ginger; cook for 1 minute until fragrant.
-
Bloom Spices: Add cumin, coriander, turmeric, garam masala, and chili powder. Stir for 30 seconds to release aromas.
-
Add Tomatoes: Mix in tomato paste and diced tomatoes. Cook 3–5 minutes until slightly thickened.
-
Add Chickpeas: Stir in chickpeas, coating them in the sauce.
-
Add Liquid: Pour in coconut milk (or broth). Season with salt and simmer uncovered for 15–20 minutes until curry thickens.
-
Adjust Seasoning: Taste and adjust salt or spice as needed.
-
Serve: Spoon chickpea curry over basmati rice.
