Side-angle shot of a light bowl containing curried chickpeas topped with feta

I’m sometimes hesitant to share these types of recipes on the site. It could easily be categorized as ‘too simple’ but I’m finding as a busy family, I crave the 20 minute meals. This recipe is a solid start for more involved meals but I find it perfect as-is.

A couple of notes. This recipe isn’t very saucy. I originally made it when I didn’t have coconut milk, only heavy cream. I love a bit of cream but after about 1/3 of a cup, I find things to feel a bit too rich. Of course, this recipe is also perfect with the coconut milk.

Finally, I’m sure I sound like a broken record but make or find a good curry powder blend. There is great variation among curry flavors from around the world. Use these chickpea bowls as an avenue to explore a few different ones.

chickpea bowl


Lentils: Replace the chickpeas with cooked brown or green lentils. I like to precook a batch of lentils for these bites and then use the other part of the lentils for this bowl.

Vegetables/Greens: These chickpea bowls make for the perfect meal base. During the spring, I like to add hearty greens to the chickpeas. During the summer, zucchini and eggplant. Finally, in fall and winter I like roasted squash or sweet potatoes.

Vegan: Use the coconut milk in place of the heavy cream and drop the feta.

Curried Chickpea Bowls with Quinoa and Feta

Curried Chickpea Bowls with Quinoa and Feta

Curried Chickpea Bowls with Quinoa

  • Author: Erin Alderson
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings



2 teaspoons olive oil

2 shallots, minced

2 cloves garlic, minced

1 tablespoon curry powder

1/2 cup cream or coconut milk

2 cups chickpeas

Vegetable broth, as needed

Salt, as needed

For serving

1 cup cooked quinoa

2 tablespoons parsley

1 to 2 tablespoons lemon juice



  1. Heat a pot or dutch oven over medium-low heat. Add the shallot and cook for 3 to 4 minutes, until soft and fragrant. Stir in the garlic, cooking for another 1 to 2 minutes. Add the curry powder, followed by the cream or coconut milk.
  2. Add the chickpeas and a splash of vegetable broth or water. Cook on low until the chickpeas are hot and tender, 6 to 8 minutes. If needed, add a splash or two of vegetable broth of coconut milk.
  3. Serve the curried chickpeas over the quinoa and sprinkle with parsley/feta. Serve with lemon wedges if desired.


Tips + Tricks: If you want your chickpeas to have a bit more and/or thicker sauce, use more coconut milk or cream in place of the vegetable broth.

Use up leftover ingredients: chickpeas, quinoa, coconut milk

In need of more 20 minute meals? Be sure to check out the 20 minute tab on the recipe page!