Chickpeas are a wonderfully versatile pulse; filling, flavourful, and packed with protein, they make an excellent addition to most soups and stews, and are particularly good at absorbing the rich, spicy flavours of curries. These five vegan chickpea curry recipes are store-cupboard staples that you will go back to again and again, and are especially useful if you’re on a budget, or are embracing a plant-based diet. Serve your curry up with rice or naan, and add some toasted nuts for an extra protein hit.
Meera Sodha’s Spinach, Tomato and Chickpea Curry
This is Meera Sodha’s take on a classic; “it’s a bit perkier than your average curry-house chana saag, and uses just wilted spinach”, writes. From Fresh India, a cookbook packed with vibrant, authentic, and flavoursome vegetarian and vegan recipes.
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Chickpea Tikka Masala
A vegan twist on the nation’s favourite dish, this tikka masala from The Happy Pear: Recipes For Happiness is ready in just 15 minutes. This version is made with chickpeas and aubergine for rich, creamy, and satisfyingly filling results.
Beetroot, Chickpea and Coconut Curry
Roasted spiced beetroot and chickpeas form the base for this one-pan curry from The Green Roasting Tin. All cooked effortlessly in one tin, the coconut milk reduces down quickly to make a simple and delicious curry sauce.
Sweet Potato, Chickpea and Spinach Coconut Curry
Sweet potato forms the bulk of this vegan curry, paired with chickpeas, warming spices, coconut, and tomato. From Angela Liddon’s Oh She Glows Every Day, she describes it as “a thick, stew-like curry – not runny or soupy. It’s the kind you’ll love to scoop up with a hunk of bread”.
Caribbean Chickpea Curry with Coconut Rice
This Caribbean-inspired curry served up with fragrant coconut rice is warming, filling and a great vegan dish to make on the weekend, with plenty of leftovers to last the week.
