Chickpea Curry

chickpea curry

​​Today we are going to show you an easy way to cook curry chickpea. It doesn’t require much preparation, you can easily scale it up and make a large portion of curry to serve a lot of people within 30 minutes, and it tastes so great!

As a curry lover, I am a big fan of both Thai curry and Indian Curry… but when it comes to cooking at home, these 2 types of curry both require a lot of effort and time to make from scratch.

Instead, I usually go with Japanese curry because the cooking process is so much easier with this seasoning mix. It can be found in the Asian grocery store, or in the Asian food aisle of some of the supermarkets.

Plus, there are also other brands that produce these curry seasonings. They also have different levels of spiciness. It is an excellent all-in-1 curry sauce mix and I always have several kept in my pantry.

This recipe doesn’t limit to chickpea, you can easily apply the same method but with other protein and veggies and make everything so tasty.

chickpea curry
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5 from 1 vote

Chickpea Curry

An easy way to cook curry chickpea. You can easily scale it up and make a large portion of curry to serve a lot of people within 30 minutes.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Curry, Japanese
Keyword: chickpea, curry
Servings: 6 people
Calories: 224kcal
Cost: $8


  • 1 can chickpea or dried chickpea, soak overnight in advance
  • 1 shallot or a quarter of onion
  • 1 carrot
  • 1 cup forzon or fresh green pea
  • half pack Japanese curry sauce mix
  • 1 tbsp butter
  • 3 cup water


  • To start with, you can use dried chickpea, make sure to soak it in advance before cooking. Or if using the canned chickpea, drain out the liquid from the can, and rinse the chickpea with fresh water.
  • Chop the shallot and garlic into small dice. Peel and chop the carrot into small pieces. Prepare 1 cup of peas. ​​The quantity of each ingredient is not strict, you can adjust according to your preference.
  • Heat up a pan over low heat and melt 1 tbsp of butter. Once the butter melted, sauteed with the shallot and garlic. Cook until the shallot becomes translucent. This process may take about 3 minutes over the low heat. We are going to then turn up the heat to medium high and add in the chickpea and veggies.
  • Stir well, and add in about 3 cups of hot water to cover the mixture. Once it boils, add the curry seasoning in. Cover up with the lid and turn down to low heat. Let it cook for another 20 minutes. Make sure to come back and check occasionally if all of the curry cubes have dissolved.
  • While the curry is cooking, don’t forget to cook your rice!
  • 20 minutes later, it smells really good and all of the ingredients have absorbed the nice curry flavor. Serve it with rice, and enjoy!



Calories: 224kcal


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