One Dish Chickpea Curry


Who thinks of curry as a comfort food like macaroni and cheese? Not me—until I tried this One Dish Chickpea Curry. 

One Dish Chickpea Curry

One Dish Chickpea Curry

The stunning photography of the Minimalist Baker original drew me in but it was the taste that won me over. And the creamy richness. And how about the ease of preparation—couscous in the dish so no separate batch of rice!  

The first time I made it, I (mostly) followed the original recipe, but the second time I altered it slightly to use more standard ingredient sizes and to add more vegetables. Now it is really a one dish meal! 

Chickpea Curry Ingredients

Chickpea Curry Ingredients

Israeli couscous is larger than standard couscous and I would describe it as smooth rather than fluffy, which plays into the creaminess of the dish. There is one thing that I don’t like about the recipe and that is the use of jarred green curry paste. I generally prefer to mix my own spices, but this adds a wonderful array of flavors all at once, and I’m just going to cave (for now). 

Chickpea Curry, Served

Chickpea Curry, Served

I decided to garnish my One Dish Chickpea Curry with basil since the flavor is a great compliment and we had just received fresh basil from the CSA! Want a tip for julienning flat herbs like mint or basil?  Stack up a half dozen or so leaves and roll them up into a tube. Then slice thinly from one end of the “tube” to the other.

Easy peasy all around!

One Dish Chickpea Curry
Serves 5
A creamy comfort food with a kick of spice, this chickpea curry makes an easy one dish supper.
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456 calories
50 g
0 g
26 g
11 g
21 g
343 g
615 g
9 g
0 g
2 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 456
Calories from Fat 217
% Daily Value *
Total Fat 26g
Saturated Fat 21g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
Sodium 615mg
Total Carbohydrates 50g
Dietary Fiber 3g
Sugars 9g
Protein 11g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 Tbsp coconut oil
  2. 1/2 cup diced onion
  3. 4 cloves garlic, minced
  4. 2 Tbsp minced or grated fresh ginger, skin removed
  5. 1 cup finely diced carrots
  6. 1 cup finely chopped cauliflower
  7. 1 15-ounce can chickpeas, thoroughly rinsed and drained
  8. 3 1/2 Tbsp green curry paste (this was about a half jar of the Thai Kitchen brand--reduce if you like things very mild)
  9. 1 15-ounce can coconut milk
  10. 1 15-ounce can broth of your choice
  11. 3-4 Tbsp maple syrup or sweetener of your choice
  12. zest from one lime
  13. 3/4 cup dry Israeli couscous
  14. Sea salt to taste
  1. Heat a large saucepan or deep skillet over medium heat. Once hot, add coconut oil, garlic, ginger, carrot, cauliflower and onion.
  2. Cook, stirring frequently, for 3-4 minutes or until the onion is translucent. Add curry paste and stir to coat. Cook for 1 minute.
  3. Add chickpeas,, coconut milk, broth, maple syrup (or other sweetener), lime zest, and stir to combine. Bring mixture to a simmer.
  4. Once simmering, add couscous, stir and reduce heat to low. Cover and simmer until couscous is tender, about 15 minutes.
  5. Taste and adjust salt, sweetener as needed and add lime juice if you chose.
  6. Then turn off heat and let rest for at least 10 minutes before serving, but ideally make ahead and reheat because the sauce will continue to thicken for a couple hours.
  1. If you can't find the Israeli couscous, you can leave it out and serve over brown rice. Or to preserve the creaminess, you might try another small pasta like orzo or even alphabet pasta (especially if serving young kids).
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  1. Inger, what a delicious sounding recipe!

    Is the sweetener necessary?

    Thank you.

    • Thanks Ronnie. I don’t see why you couldn’t leave the sweetener out. I used it since it was in the original, but now that you mention it, I may try leaving it out next time myself.

      • I did try leaving out the sweetener and it wasn’t quite as good. I think it functions as a flavor enhancer much like salt. But if you like it that way, go ahead–or perhaps add less.

  2. This sounds and look delicious!
    For me chickpeas or lentils are comfort food:)
    Love this recipe Inger!

  3. Love chick peas and love curry. How important is the sweetener or the couscous?

    • I think the sugar in this recipe is somewhat like salt–more of a flavor enhancer, so you could likely reduce or eliminate it. The couscous absorbs a lot of liquid but you could serve this over rice or substitute something else that would absorb liquid–or it might even work as a soup. If you experiment, I’d love to hear how that goes.

  4. This sound fantastic! Time for me to make another batch of green curry paste! Thanks, Inger!

    • You make your own green curry paste–how awesome! If you have a recipe or any tips, I’d love to hear.

  5. A delectable recipe…something I woud enjoy eating! Lovely!

  6. This looks amazing! We are getting lots of cauliflower right now from our CSA – sounds like a great way to use some of them up (and my husband will appreciate that I’m not making him eat cauliflower ‘steaks’ ).

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