One-Pot Curried Chickpeas
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Made from mostly pantry items, these one-pot curried chickpeas, spiced with Thai red curry paste and coconut milk, come together in a snap and are so flavorful and satisfying.
A few weeks ago, I set out to make this one-pot Thai chicken curry for dinner but discovered I had received boneless skinless chicken thighs (as opposed to bone-in, skin-on) in my grocery delivery.
Lacking the creativity to pivot, I made the curry anyway, reducing the cooking time in the oven from 1 hour to 30 minutes.
My plan mostly worked: the chicken thighs emerged moist and tender, and the sauce, while less concentrated than usual, did its job of flavoring the mounds of rice my children would be happy eating without any chicken at all.
Due to the abbreviated cooking time, however, I was left with a skillet full of sauce, and as I began cleaning up the kitchen, I pondered my options: saving it and cooking more chicken in it the following evening? Returning it to the oven filled with cauliflower florets or cubes of tofu or both? Saving the sauce to poach some fish in it later in the week?
All of those options likely would have worked but I decided to throw in a can of chickpeas instead and return the skillet to the oven.
Friends! The chickpeas were so tasty! I had planned on saving them for lunch the next day, but Ben and I polished them off. Suspecting the children would approve, too, I made them the following evening, and when my pickiest eater asked if there would be leftovers for her to pack in her thermos for lunch the next day, I knew I had a keeper.
The beauty of this recipe is that it’s made from nearly all pantry items (see photo below). The one item you might not have is the Thai red curry paste. I buy it at my local Asian market, but you can find it online as well. All of the other items are easy to find and, as noted, might already be in your pantry.
How to Make One-Pot Curried Chickpeas, Step by Step
Gather your ingredients. You’ll also need cilantro (if you like it).
First, sauté an onion in olive oil for about 5 minutes.
Add spices: curry powder, turmeric, and Thai red curry paste.
Stir until the onions are coated in the spices, then add crushed tomatoes — I’m using canned (boxed), but you can use fresh in the summertime.
Add 1 can of unsweetened coconut milk, then fill the empty can with water and add it to the pot as well.
Stir to combine, then add brown sugar, fish sauce (optional), and salt.
Add two cans of drained chickpeas, then bring to a simmer.
Transfer to the oven for 35 to 40 minutes.
Depending on how saucy you like it, you can cook the chickpeas for more or less time. Chickpeas are thirsty, so they’ll continue to soak up the sauce as they sit, and if you have leftovers, you’ll likely need to add water when you reheat.
Add cilantro, if you wish. With the chicken variation of this recipe, I wilt in spinach at the end, which would be nice here, too.
Stir to combine, then serve with…
… rice or bread or whatever you wish. I’ve been serving it with basmati rice, made in my Instant Pot, and everyone has been loving it.Print
One-Pot Curried Chickpeas
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Gluten Free
This chickpea curry is an adaptation of this chicken curry recipe I learned to make while working at Fork in Philadelphia many years ago. In place of 8 bone-in chicken thighs, I’ve swapped in two cans of drained chickpeas.
A few notes:
- I have only ever made this recipe with canned chickpeas, but if you wish to cook the chickpeas from scratch, here are two methods I love: Simple Slow Cooker Chickpeas (I make these often) and How to Cook Chickpeas From Scratch.
- Thai red curry paste. Maesri is the brand I buy at the Asian market. You can find it online, too. I use roughly 1.5 tablespoons for this recipe, which makes the curry spicy but not outrageously so. If you are sensitive to heat, start with a tablespoon and adjust the sauce with more at the end.
- Fish sauce: To keep this recipe vegetarian (vegan actually), simply omit it. You’ll likely need to add a bit more salt to the cooking liquid.
- 1 tablespoon olive oil
- 1 onion, sliced
- kosher salt
- 2 teaspoons turmeric
- 2 teaspoons curry powder
- 1 to 3 tablespoons Thai red curry paste (see notes above)
- 1 cup crushed tomatoes (canned) or 3 to 4 plum tomatoes, chopped
- 1 can (13.5 oz) unsweetened coconut milk
- 1 tablespoon fish sauce, optional, see notes above
- 2 teaspoons brown sugar
- 2 cans (15 ounces each) chickpeas, drained and rinsed or 3 cups cooked chickpeas, see notes above
- 1/2 cup cilantro, roughly chopped, or more or less to taste
- cooked Basmati or Jasmine rice (or any rice you like)
- Heat oven to 400ºF.
- In a large sauté pan over hight heat, heat 1 tablespoon of olive oil. Add the onions and a pinch of salt, and immediately turn the heat to medium-low. Stir every so often, and cook until the onions soften and begin browning at the edges, about 5 minutes.
- Add the curry powder, turmeric, and Thai red curry paste to the onions, and stir until the onions are coated in the spices, about a minute. Add the crushed tomatoes and stir to combine. (If you are using fresh tomatoes, cook until they just begin to soften, about a minute.) Add the can of coconut milk. Fill up the empty can of coconut milk with water and add to the pan. Add the fish sauce, if using, and brown sugar to the pan and whisk to combine. At this point, I’ve been adding 1/2 teaspoon kosher salt, but you may need more or less to taste depending on if you are using the fish sauce and the brand of curry paste you are using. I suggest bringing the mixture to a simmer, tasting it, then adding salt to taste. You can always add more at the end, too.
- Add the chickpeas and bring to a simmer. Transfer the pan to the oven uncovered and cook for 35 to 40 minutes — the liquid will reduce considerably but depending on how saucy you want it, you may want to cook it for more or less time. Note: If you make this ahead, you will need to add more water upon reheating.
- Add cilantro and stir. Taste. Adjust with salt to taste. Spoon rice into bowls. Top with the chickpeas and sauce, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop, Oven
- Cuisine: American, Thai
Keywords: chickpeas, curry, red curry paste, coconut milk
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53 Comments on “One-Pot Curried Chickpeas”
This looks good. But what is the “heat the oven to 400”? Is that just a mistakes.
You have great recipes. Thx
Hi and thank you! I’m confused though… how should it be written? Please clarify! Thank you 🙂
Can you freeze once cooked?
Looks delicious and I am making this today. Would I be able to use a Dutch oven and simply cook on the stove rather than putting in the oven?
I will love this! This is the same curry I buy. Have you ever tried their Panang? So good!
Is the Panang in the yellow tin? I think I bought some but I don’t think I’ve ever used it… do you have a recipe??
Well me too now. I thought it sounded like it goes in the oven since it’s say preheat oven.
Sorry, it’s fine.
What a splendid collection of recipes with chickpeas! I always cook my pulses in the slow cooker in quantities, and plan to work my way through this collection.
I’m still hanging on your every word!
Raymond in Venezuela
Thank you, Raymond! Great to hear you enjoy using your slow cooker for beans as well. I find it to be such a great, hands-off, foolproof method. Thanks for writing!
Yum! I used butter beans and black beans in place of chickpeas to accommodate everyone and it was a hit.
Great to hear, Carol! Thanks so much for writing and sharing your notes. It’s funny, I had cooked black beans on hand and I wondered if I could use them, but opted for the chickpeas… will try it with black beans next.
I have never baked a curry dish in the oven before. I have the same shallow All Clad pan as the one you have pictured. Does it spatter a lot when baking?
It sounds easy and delicious, but not if it will take an hour to clean the oven after.
No splattering! Go for it, Benita 🙂 🙂 🙂
Made this for dinner tonight. It’s easy, quick and amazing! It’s a keeper! Only substitution I made was low fat coconut milk cause it’s what I had so I didn’t add extra water.
Great to hear, Robin! Thanks so much for writing! And great to hear low-fat coconut milk worked great.
Hi Qalex, if you want to add chicken to the recipe at what point you cook and add the chicken ?
Hi Muriel! I would follow this chicken curry recipe if you want to use chicken, and I would simply add a can of drained chickpeas to the mix. Does that make sense?
Hi Alexandra, this looks wonderful , could I sub Greek yogurt for coconut milk do you think? Many many thanks for all your fabulous recipients and posts. Looking forward to the new book x
Hi Jennie! I don’t know?! I worry it will break/curdle in the oven. I’d hate for you to waste all of those ingredients. My one thought would be to simply use water while the chickpeas are in the oven; then stir in Greek yogurt at the very end to give it some richness.
First, let me sey this yielded a very nice, nutritious meal for little effort. I made it with half the amount of chickpeas and half of amount of chicken thighs (4) from the chicken version. I also added 10 oz chopped frozen spinach, thawed and squeezed, to the mix before baking in the 400* oven for an hour. I finished it off with a quick broil to deepen the chicken color. Served over brown rice. My husband enjoyed the chicken and chickpeas, while I stuck to just the chickpeas. Both of us enjoyed it very much. Kudos to you!
Hi Laurie! Love that you made a hybrid version — I’m going to try this next. Thanks so much for writing and sharing your notes, especially about the broiler… smart!
I am thinking about this recipe. What do you mean when you use curry powder? A brand or type? I have always thought curry was a spice mix, tasting different depending on what the mix was. I need a little help with this ingredient.
I always use Madras curry powder — it’s sold in most grocery stores. It’s sold in a small, rectangular tin. See it in the ingredient photo above. Love it!
Oh my goodness, this dish is delicious and easy. Your resourcefulness produced another great addition to my favorite recipes collection. I will try the chicken version next. Thanks, Ali.
Great to hear, Jeanne! Thanks so much for writing 🙂 🙂 🙂
This dish is perfect for a cold winter night! I made it with chick peas and boneless skinless chicken thighs. The only thing I did differently is to add a cornstarch slurry at the end (I love a slightly thickened curry sauce). Next time, I might omit the sugar and add some crushed red pepper with the spices. Such a versatile dish!
Great to hear, Caitlin! Thanks so much for writing and sharing all of your notes 🙂 🙂 🙂
This was delicious! Fast, easy and the flavors were so well balanced! Probably one of the best curries I’ve ever made! Followed the recipe as written then added chopped greens and roasted root vegetables (carrots, parsnip, sweet potato) at the end to beef it up for my kiddos that don’t love chickpeas. Definitely will be making this again. Thanks for another great recipe!
Great to hear this, Kirsten! Thanks so much for writing and sharing your notes. Love the greens and roasted root vegetables idea 🙂
OMG! This recipe is so delicious. I had to force myself not to eat the entire pan. I made two small changes. I used half an onion as I don’t like onions to overpower a dish, and I didn’t have cilantro handy, so I used fresh basil. I also, added kale the second time I made it. This recipe is a keeper!
Great to hear all of this, Bee! Love the idea of both basil and kale. Thanks for writing 🙂
This was SO good! I realized after I was in too deep that I didn’t have curry powder, so I subbed in some garam masala and it was 💯! This is going into the rotation for sure 🥰
Yay! Great to hear garam masala worked well. Thanks for writing, Amanda! Hope all is well 🙂 🙂 🙂
I assembled this recipe to plan subbing a tin of light coconut milk as that is what I had. I used Penzey’s Curry powder and Turmeric, plus a Viet fish sauce (the best!). Simmered uncovered on my low burner until done. Husband walked in, “It’s really fragrant!!” A good sign! Magnificent taste. Easy on a night after a long day at work. Felt like the best take-away! This is such a great recipe. Thank you.
Great to hear, Libby! Thanks so much for writing and sharing all of your notes.
Made this last night. Amazing. We loved it and I am going to make it again tonight. Delicious!!!!!
Great to hear, Rebecca! Thanks so much for writing 🙂 🙂 🙂
Wonderfully simple yet flavorful curry! And so filling as well. I dont have a pan that can go in the oven, so I did mine in my small Dutch oven, and it worked well. Didnt reduce as quickly as it probably would with more surface area, but just added the extra time as described in the recipe. Added spinach at the very end, and man, so good! Excited to have for leftovers tomorrow!
TDLR: Great recipe, easy ingredients, and you’re right! I did have everything in the pantry! Haha! 5 stars!
Great to hear, Jessica! Thanks so much for writing and sharing all of your notes — so helpful for others especially regarding the pan and timing. Hope the leftovers were just as tasty 🙂
Wowza! So easy, so delicious!
Great to hear, Jodi 🙂 🙂 🙂
I’m making Tofu with Garlic Sauce and also Curried Chickpeas for the 2nd time. I love them both!!! I use spinach instead of cilantro and love it. Thank you for great recipes. Looking forward to trying others!
Great to hear, Virginia! Thanks so much for writing and sharing all of this 🙂
This was delicious! I’ve got a lot of mustard greens in my garden right now, so I blanched a handful of those, chopped them up, and added them at the end. When served over rice, this really is a very complete and comforting meal. Thanks for sharing!
Great to hear, Carol! Love the idea of mustard greens here… a perfect green for these chickpeas, really. Thanks for writing and sharing your notes 🙂
Hi! I made this last night to bring for lunch today and the flavor is AMAZING! My sauce seems to have “broken” a bit and I am wondering where I went wrong. Maybe something with my coconut milk?
Hi! What kind of coconut milk was it?
I made this recipe twice already, and my family and I loved it. Super tasty and so simple with just a few basic ingredients!
I made this for the second time yesterday. My husband claims he doesn’t like curry, but this recipe he loves! It doesn’t have an overpowering amount of curry like some recipes I’ve done in the past. I do add (quickly sautéed) chicken tenders into the sauce when I put it in the oven because my husband likes having meat with dinner. I also put about a tablespoon of fresh lime juice in at the end. It’s really yummy! So glad I happened upon it!
Great to read, Patty! Thanks so much for writing and sharing all of your notes 🙂
An instant new favorite in our home and so quick and easy! Thank you, Ali. I served it over rice and a mix of thinly sliced roasted vegetables (onion, bell peppers, zucchini, and eggplant). I even used light coconut milk, and it still tasted decadent. Next time I’ll cut back to 1Tbsp of Thai curry paste to make it more kid friendly. I used Mae Ploy brand.
Great to read all of this Alison! Thanks so much for writing and sharing your notes 🙂 🙂 🙂