Here is a delicious recipe for curried chickpea or chana. I make this often and it's the second most requested dish I make from plant-based and meat eaters alike. This is just the basic version, you can add potato and pepper to it or anything you are feeling for. It is quick, easy and a tried and true crowd-pleaser!

curry chickpeas ingredients


  • Half a red onion, chopped

  • Half head of garlic, peeled, smashed and chopped

  • 1 TABLESPOON Plant derived oil or water

  • 1 CAN or 2 CUPS cooked, rinsed chickpeas (garbanzo beans)

  • 1 TABLESPOON garlic powder

  • 1 TABLESPOON onion powder

  • 1 TEASPOON paprika

  • 3 TABLESPOONS curry powder (or more to taste)

  • 1 tomato chopped (or a handful of grape/cherry tomatoes)

  • 1 TABLESPOON soy sauce

  • 1/2 CUP coconut milk or more to taste

  • Vegetable broth or water to cover mixture


  • 1 potato (any variety) washed, peeled and cubed

  • Scotch bonnet pepper – remove seeds and chop finely.

curried chickpeas chana recipe


  1. Add onion and garlic to pan with oil or water at medium-high heat. Cook for a few minutes until soft.

  2. Add chick peas, stir.

  3. Add garlic powder, onion powder, paprika and curry powder to the pan. Mix while reducing heat to cook on medium-low heat for 1 to 2 minutes.

  4. Add chopped tomato and soy sauce. Continue stirring for 1 minute.

  5. Add ½ cup coconut milk (or more to taste) and enough veggie broth or water to just cover the bean mixture.

  6. Bring to low boil, reduce heat to simmer, cover and let cook for about 15 minutes.

curry chickpeas chana recipe

Note: Add potato/pepper at this point if desired and cook until potato is soft, about 25 minutes if adding potato. Be sure to add enough water/broth to cover the beans and potato.If you prefer less gravy cook for a few extra minutes uncovered to boil off excess liquid.Salt & pepper to taste. Enjoy!You can add just about anything to this basic recipe and it will taste amazing. I regularly add red bell pepper and cabbage or whatever I’m feeling for or trying to use up.It’s great over rice, baked potato or along side a salad or quinoa. I like to add it to a big bowl of steamed veggies.I make this basic recipe whenever we have guests over. My vegan and vegetarian friends love and appreciate it and our meat eating friends always ask for the recipe!It’s a tried and true winner.SPICE IT UP!Lightly sprinkle cayenne, chili flakes or a Caribbean seasoning (like Cool Runnings Caribbean Spice & Roasted Garlic) to give it a little more kick. For true heat lovers add Scotch bonnet pepper!

chana recipe