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Curried Chickpeas Vegan recipe creamy coconut chickpeas curry recipe with curried garbanzo beans tomatoes coconut oil and milk and cilantro and lime to garnish

Vegan Curried Chickpeas Stew

A fantastic one-pot meal, this Vegan Curried Chickpeas stew is perfect for vegan meal prep. This dish uses pantry staples and fresh vegetables to make a healthy curry in under a half hour!
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner
Cuisine American, Mediterranean
Servings 4
Calories 314 kcal


For the Curry

For garnish

  • Slices of Lime
  • Cilantro
  • Red Onion minced
  • Raw Cashews


  • In a large soup pot, heat the olive oil on medium heat until shimmering.  Add the onion, garlic, and salt and sauté for 6 minutes until soft.
  • Add the curry powder and the red pepper flakes to the veggies, and stir to combine.
  • Add the diced tomatoes and the vegetable stock and bring to a boil.  Reduce to a simmer, and cover and cook for 10 minutes until tomatoes become soft.
  • Add the chickpeas and coconut milk, and bring the soup back up to a simmer.  Cook for another 10 minutes.
  • Before serving, stir in the cashews, cilantro, lime juice and chili flakes. Add extras to garnish.


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Calories: 314kcalCarbohydrates: 36gProtein: 13gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 1168mgPotassium: 528mgFiber: 11gSugar: 2gVitamin A: 1589IUVitamin C: 9mgCalcium: 114mgIron: 4mg
Keyword cashew chickpea curry, curried chickpeas recipe, curried chickpeas vegan, Vegan Curried Chickpeas
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