One Pot Coconut Chickpea Curry

Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Course Dinner, Lunch
Cuisine American
Servings 6 servings


  • 1 large white onion sliced
  • 4 cloves Garlic minced
  • 1 ginger small bulb minced
  • 1 lb mushrooms sliced
  • 1 large bell pepper sliced can also add spicy peppers, if desired
  • 2 tbsp curry powder
  • 1 can coconut milk
  • 3 cup garbanzo beans drained and rinsed
  • 2 1/2 cup vegetable stock
  • 2 tsp salt or more to taste
  • Cilantro or basil sprigs for garnish


  • Line a large pot with water or vegetable broth. Heat onions, garlic, and ginger and sweat until fragrant. Add peppers and mushrooms and continue to cook for 2-3 minutes or until mushrooms begin to release their liquid.
  • Add remaining ingredients and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes or until the flavors blend together and the chickpeas are tender.
  • Top soup with cilantro or basil and serve with rice or on it’s own.
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