This Curried Chickpeas and Mushrooms recipe combines hearty chickpeas, mushrooms, and vibrant spices in a rich coconut milk curry, perfect for a quick and easy vegan dinner.
Table of Contents
Jump to:
- Easy Comfort Food
- Going Vegetarian Once or Twice a Week
- This Recipe's Caribbean Twist
- What's Jamaican Curry?
- A Quick History of Jamaican Cuisine
- Common Curries Chart
- More Curries Around the World
- How to Take Care of Your Spices
- Chickpeas: What They Are and Why We Love Them
- Coconut Milk: What It Is and How It Tastes
- Why I Came Up with This Recipe
- Ingredients and Steps
- Culinary Glossary
- Serving Suggestion
- Substitutions
- Variations
- Equipment
- Storage and Reheating
- Cooking Tips
- Frequently Asked Questions
- Vegetarian Recipes
- Healthy Recipes
- Video
- 📖 Recipe
- Have a Comment or Question?
Easy Comfort Food
When I think of comfort food, my mind immediately goes to something warm, cozy, and absolutely satisfying—like a bowl of Curried Chickpeas and Mushrooms. It's one of those dishes that doesn’t just fill you up but gives you that "I-cooked-something-amazing" vibe!
This dish is a twist on the classic Chickpea and Mushroom Curry, but don’t let the simplicity fool you—every bite is packed with flavor. Here’s why: when you mix hearty chickpeas with earthy mushrooms and rich, aromatic spices, it’s like the ultimate comfort feeling needed.
Going Vegetarian Once or Twice a Week
First, you don’t have to commit to an all-vegetarian lifestyle to reap the benefits of plant-based meals. Eating a vegetarian dish like chickpea curry once or twice a week can do wonders for your body.
For one, chickpeas are a great source of protein, fiber, and iron. Plus, skipping meat every now and then is not only good for your health but also for the planet! Trust me, your taste buds won’t even miss the meat with the layers of flavor packed in this chickpea mushroom curry. It’s all about balance and keeping your kitchen recipe repertoire strong!
This Recipe's Caribbean Twist
This recipe draws inspiration from classic Indian curried chickpeas, or "chana masala," which hails from the northern regions of India. Typically, chana masala includes chickpeas simmered with tomatoes, onions, garlic, ginger, and a blend of spices like cumin, coriander, and garam masala.
Now, here’s where things get exciting. This isn’t just your average chickpeas and mushrooms curry recipe—this dish gets its Caribbean flair from Jamaican curry powder. But this curry powder is different from your typical beloved Indian curry powder.
It's heavier on the allspice and thyme and sometimes even has a hint of Scotch bonnet pepper for a slight kick that I just love. Think of it as a curry with attitude! The vibrant yellow color comes from turmeric, and the flavor is deep, warm, and slightly sweet, making this meal so satisfying from a mash-up of two great food cultures!
What's Jamaican Curry?
Jamaican curry typically includes turmeric, coriander, cumin, allspice, ginger, fenugreek, black pepper, and thyme, creating a warm, earthy, and slightly spicy flavor profile. It traces its origins back to Indian indentured laborers brought to Jamaica in the 19th century, who brought their spices and cooking techniques along with them.
Over time, it developed a unique twist influenced by local herbs and the island’s love for bold flavors. This curry is typically used for dishes like curried goat and chicken, and of course, now in my Chickpea and Mushroom Curry—what a scrumptious combination!
Looking for authentic Jamaican recipes? Check out Jamaican Food and Recipes and That Nurse Can Cook.
A Quick History of Jamaican Cuisine
Speaking of Jamaican curry, let me briefly explain the vibrant history of Jamaican cuisine. Jamaican food is a melting pot of flavors from Africa, Europe, India, and China. The result? A cuisine bursting with bold, vibrant, and spicy flavors.
Traditional dishes like jerk chicken, ackee and saltfish, and, of course, curry dishes all carry the mark of this rich history. Every dish tells a story, with influences from the enslaved Africans who brought okra and callaloo to the Indian laborers who brought curry.
But curries don't just stop there, let's explore more with the chart below:
Common Curries Chart
Exploring the variety of curries from around the world is not only a great way to add bold flavors to your dishes, but it also gives you a taste of history and the rich cultures behind each spice blend, sparking culinary creativity in your kitchen. Here's a quick guide to some of the most common curries to inspire your next meal!
| Curry Type | Origin | Appearance | Smell |
|---|---|---|---|
| Jamaican Curry | Jamaica | Bright yellow | Warm, slightly sweet, earthy |
| Indian Yellow Curry | India | Golden yellow | Rich, spicy, complex |
| Garam Masala | India | Dark brown | Warm, spicy, aromatic |
| Thai Green Curry | Thailand | Pale green | Fresh, spicy, herbal |
| Thai Yellow Curry | Thailand | Rich yellow | Savory, slightly sweet |
| Thai Red Curry | Thailand | Deep red | Hot, spicy, aromatic |
| Thai Panang Curry | Thailand | Light reddish-brown | Creamy, rich, slightly sweet |
| Japanese Curry | Japan | Dark brown | Sweet, mild, savory |
More Curries Around the World
Despite this graph's long list of curries, that’s not all! Curries don’t stop in Jamaica or India. From Sri Lanka’s rich coconut-based curries to Malaysia’s spicy Laksa, there’s a world of flavor out there.
This morphing diverse spice blend traveled with Indian migration and adapted to local ingredients and palates, becoming a global favorite. For those of you looking to explore, you can easily find the most common curries at your local or Asian grocery stores, spice shops, or online, where you'll discover a range of blends perfect for experimenting with in your kitchen!
How to Take Care of Your Spices
Now that you've learned some amazing curry blends, how about learning how to care for your dry spices properly? Which is essential to maintain their freshness and bold flavors, ensuring that every dish you create packs the vibrant punch these ingredients were meant to deliver. Remember the following tips:
- Store spices in airtight containers away from heat and light.
- Keep them in a cool, dry place (not above the stove!).
- Whole spices last longer than ground—grind them fresh when possible.
- Replace ground spices every 6-12 months for maximum flavor.
- Don’t sprinkle spices directly over a steaming pot (moisture gets in).
Chickpeas: What They Are and Why We Love Them
So we talked about the curry, but let's move on to the chickpeas. Chickpeas, also known as garbanzo beans, have been around for thousands of years, originating in the Middle East. Countries like India, Turkey, and Italy use chickpeas in various forms—from hummus to falafel.
These little legumes are packed with protein, fiber, and vitamins, making them a staple in many vegetarian dishes. They have a slightly nutty flavor with a creamy texture when cooked. You can find them dried, canned, or even roasted for a crunchy snack!
Coconut Milk: What It Is and How It Tastes
Another essential ingredient in this recipe is coconut milk, which is a rich, creamy liquid extracted from the meat of mature coconuts. It’s slightly sweet and brings a lush, tropical flavor to dishes.
There are two main types: full-fat, which is thick and rich—perfect for curries like this one—and light coconut milk, which is thinner and often used in soups or lighter dishes. In my recipe, coconut milk helps balance the spices, creating a silky, flavorful sauce that ties everything together.
Why I Came Up with This Recipe
My hubby is a big fan of both chickpeas and the bold flavors of Indian and Jamaican food, so naturally, these ingredients are always in our kitchen. On busy weeknights when I’m scrambling to put together a quick meal, this Curried Chickpeas and Mushrooms recipe became a go-to for our meatless days.
It’s packed with protein and pairs perfectly with aromatic spiced brown basmati rice. Here’s why I love making this: not only does it give us a satisfying meal, but it also adds balance to our diet with the wholesome ingredients. Plus, it’s quick to throw together with pantry staples—what’s not to love?
Ingredients and Steps
To prepare the dish, first, rinse the brown basmati rice thoroughly and cook it in a rice cooker with turmeric, cumin, black pepper, paprika, red pepper flakes, cinnamon, coriander, and salt. Get the rest of the instructions for the spiced brown rice here. Once cooked, fluff the rice and start on the curried chickpeas and mushrooms.
Heat olive oil in a sauté pan for the vegetables; cook the onions until translucent, then add mushrooms and garlic to brown slightly. Add the Campari tomatoes and cook until they break down and release liquid.
Next, season the vegetables with green chili, curry powder, Italian herbs, salt, and pepper. Add chickpeas and bell peppers, simmering until most of the liquid evaporates. Stir in coconut milk, cover, and simmer for 15 minutes. Uncover, add fresh spinach, and cook until wilted.
To serve, plate half a cup of spiced brown rice with one cup of curried chickpeas per serving.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.
- Brown Basmati Rice - A long-grain rice known for its fragrant aroma and nutty flavor that goes perfectly with the fragrant spices and curried dish, plus it cooks flawlessly in the rice cooker on busy nights.
- Chickpeas (Garbanzo Beans) - A legume rich in protein and fiber, commonly used in Middle Eastern, Indian, and Mediterranean cuisines. That is why when I use them, I will typically pair them with seasoning typically found in these cuisines.
- Coconut Milk - A creamy liquid extracted from coconut flesh, adding a tropical richness to curries. Do not use coconut cream; some brands are sweetened, making it a very sweet translucent cream that is used in cocktails.
- Curry Powder - A blend of spices, typically including turmeric, cumin, coriander, and other spices, used to flavor dishes.
- Mushrooms - Earthy-flavored fungi that add a meaty texture and umami to dishes, making them great for vegetarian meals. I used cremini mushrooms in this recipe, also known as brown mushrooms. But you can use a mixture of your favorites.
- Spinach - A nutritious leafy green that wilts down when cooked, offering vitamins and a bright green color. But you can use kale to collard greens. Make sure you cook them at the optimum cooking time to maintain their nutrients.
See the curried chickpeas recipe card for quantities.
Tip: Onions and Mushrooms Cooking Process - It’s important to wait until the onions are translucent and the mushrooms are slightly browned because this develops their natural sweetness and depth of flavor, which is key for building a rich and well-rounded dish.
Serving Suggestion
Serve it with a side of salad; I love serving it with mixed greens, quartered fresh Campari tomatoes, and thinly sliced red onions with a jalapeno-lime type of vinaigrette.
Substitutions
Dairy Free
- Yay! This dish is dairy-free by using coconut milk.
Gluten-Free
- Bonus! This dish is also gluten-free.
Vegetarian
- Triple Threat! Whoohoo, it is also vegetarian.
Convenience
- Chickpeas - Use canned white beans or lentils as a substitute.
- Coconut Milk - Swap with heavy cream or almond milk for a lighter option. Just know that full-fat coconut milk will give this dish a rich, creamy texture.
- Chopped Mushrooms - Try different mushrooms like oyster mushrooms or white button mushrooms. Or use chopped zucchini or eggplant if mushrooms aren’t available.
- Brown Basmati Rice - You can use regular long-grain rice, brown rice, quinoa, medium-grain brown rice, or jasmine brown rice in this recipe.
- Medium-grain brown rice is similar to regular white medium-grain rice but with the bran layer still intact, giving it a heartier texture.
- Jasmine brown rice, on the other hand, has a subtle floral aroma and is commonly used in Southeast Asian and Caribbean cuisines.
- Fresh Spinach - Replace with frozen spinach or even canned collard greens.
- Chopped Tomatoes - Use other types of fresh tomatoes instead of Campari, just be sure to remove most of the seeds to reduce bitterness.
- You can also use tomato paste, fire-roasted tomatoes, or tomato puree after sautéing the aromatics.
- I used Campari tomatoes, which are slightly larger than grape and cherry tomatoes but smaller than plum tomatoes.
- If you use plum tomatoes, cut them into six pieces instead of quarters, and for grape or cherry tomatoes, simply cut them in half.
- I don’t recommend using globe tomatoes, as they have too much water and acidity.
Change Heat Level - Modify the mushroom curry recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Cauliflower Florets - Roast and add for a hearty, veggie-packed option.
- Sweet Potatoes - Dice and cook along with the chickpeas for added sweetness.
- Leafy Greens - Swap spinach with kale or collard greens for a heartier bite.
- Fresh Herbs - Add fresh cilantro or bay leaf for a deeper and more aromatic flavor.
- Ginger - Grate fresh ginger into the curry for a spicy, warm kick.
- Hot Chilies - Add sliced chilies or chili flakes to bring some heat to the dish.
- Meat and Seafood - Add seared, air-fried, or oven-roasted sliced meat or fish.
- Or add raw fish bites or shrimp in the last minutes of simmering the coconut curry.
- For example, shrimp takes about three minutes; add it during the last three minutes.
- Greens - Make it a leafy curry and add chopped baby kale, canned collard greens or your favorite.
Equipment
- Rice Cooker - Makes the spiced basmati rice perfectly every time, freeing up your hands to focus on the curry. To develop this recipe, I used the Aroma Housewares Digital Rice Cooker. It's a simple rice cooker I've also had for years.
- Another popular, highly-rated rice cooker I've seen people talk about is the Zojirushi Rice Cooker. It's expensive, but I would love to try it one day.
- Don't have a rice cooker?
- Saute Pan - Used for cooking the onions, mushrooms, and curry, helping to develop flavor and brown the vegetables evenly. A sauté pan, also known as a sautéuse, features straight sides and a larger surface area, making it ideal for searing, browning, and cooking liquids, offering more versatility than a frying pan's sloped sides, which are better suited for quick, high-heat tasks like stir-frying.
Fun Fact: The contemporary definition above of a saute pan being a sauteuse pan baffled me since a saute pan in culinary school has slopes while a sauteuse has tall sides. But for some reason, merchants are selling them under the same name interchangeably. So yeah!
Kitchen Must Haves - Find other tools I use here.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in portioned containers for up to 3 months.
- Reheating: Reheat in a pan on low heat, adding a splash of water or coconut milk to loosen the sauce.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Benefits of Using a Rice Cooker - A rice cooker ensures perfectly cooked rice every time, and the set-it-and-forget-it function allows you to multitask in the kitchen easily.
Cooking Tips
- Cook Rice First! - Whatever meal you make, I always suggest starting the rice before prepping ingredients for the protein or the sides that will be eaten with the rice.
- Don’t skip rinsing the rice – It helps remove excess starch to reach the favorable fluffy rice texture.
- Fluffing Rice Method - Fluffing the rice with a fork or a paddle evaporates the extra moisture, leaving you a bowl of lighter, fluffier rice. For example, the method involves scooping and mixing the cooked rice within the container to allow steam to escape.
- Don’t crowd the pan – Give the mushrooms space to brown, not steam.
- Measuring Canned Green Chilies - Usually come in 4-ounce cans equal to half of a cup.
- Measuring Spinach - You can do this leniently. A cup is about the size of your fist.
- Avoid burning the garlic – Add it later in the sauté process to prevent bitterness.
- Wilting spinach - This cooking method means it is not cooked for long but just enough to keep its bright green color and nutrients. In addition, this usually takes about 30 seconds.
- Simmer gently – Avoid boiling the coconut milk, as it can separate.
- Taste as you go – Adjust the seasoning as needed, especially with curry powder and salt.
- Quick Prep - Using Italian herb seasoning is a quick way to get various herbs into your sauce without buying them all individually. In addition, the Italian herb mixture also complements this dish.
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Increase your skills and knowledge: Learn more about cooking rice, like the Easy Spiced Brown Brice with Quinoa. Also, learn about prepping sweet peppers.
Frequently Asked Questions
There is no difference; garbanzo is just the Latin name for this bean.
Yes, they are known to be packed with protein, giving you a healthy alternative to meat. As a result, it helps you with controlling your cholesterol.
In a serving of chickpeas, which is ⅓ of a cup, there are about 13 grams of protein.
Yes! Canned chickpeas are perfect for this recipe and save time—just drain and rinse them before adding.
You can substitute with heavy cream, almond milk, or even cashew cream for a dairy-free option.
Add more chili flakes or fresh sliced hot chilies during the cooking process for extra heat.
Yes, simply follow stovetop instructions for cooking basmati rice, but make sure to monitor the water ratio.
Absolutely! This curry stores well in the fridge or freezer and is perfect for batch cooking ahead of time.
Vegetarian Recipes
Looking for other vegetarian recipes like this? Try these:
- How to Make Multigrain Rice | Purple Rice Recipe
- Caesar Salad with Egg Tomatoes and Chili-Infused Croutons
- Spicy Falafel Pita Sandwich & Lemon Tahini Dressing
- Vegetarian Smoky Chipotle Chorizo and Bean Stew
Healthy Recipes
Looking for other healthy recipes like this? Try these:
- Creole Tomato Sauce Recipe | Easy Spicy Haitian-Inspired
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- Quick Chickpea and Egg Skillet: Easy Mediterranean Meal
- Instant Pot Spicy Beef Barley Stew: Hearty Comfort
Video
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📖 Recipe
Curried Chickpeas and Mushrooms
Ingredients
Spiced Basmati Rice
- 3-4 cups Spiced Brown Basmati Rice
Curried Chickpeas and Mushrooms
- 2 tablespoon olive oil
- 1 cup onions medium diced
- 2 cups mushrooms quartered
- 4 garlic cloves minced or garlic pressed
- 1 cup Campari tomatoes quartered
- ½ cup canned fire-roasted green chilies
- 1 tablespoon Jamaican curry powder
- 1 teaspoon Italian herb seasoning
- kosher salt and ground black pepper
- 1 can chickpeas drained
- 1 cup red bell peppers medium diced
- ½ cup coconut milk
- 1 cup baby spinach
Equipment
- Rice Cooker optional
- Rice Paddle optional
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Cook the Rice: Rince the basmati rice at least three times. Then add the water, turmeric, cumin, black pepper, paprika powder, red pepper chili flakes, cinnamon, coriander, and salt.
- Select the "whole grain" or "brown rice" setting on your rice cooker. Then, once the timer goes off for the cooked rice, fluff the rice with the rice paddle to help evaporate the excess liquid. While the rice cooks, begin making the curried chickpeas and mushrooms.
- Saute the Vegetables: Heat the oil in a medium saute pan on medium-high heat. Then add the onions and cook until translucent for about 1 minute, stirring occasionally,
- Add the mushrooms and garlic, combine well, and cook for about two minutes to slightly brown the edges of the mushrooms. Add the tomatoes and cook until the tomatoes have created liquid and broken down, and the onions are translucent and covered in the liquid.
- Season the Vegetables: Add the green chili, curry powder, Italian herb blend, salt, and pepper, and stir well for about thirty seconds. Then, add the chickpeas and bell peppers and simmer to evaporate most of the liquid.
- Add the coconut milk, combine well, cover with a lid to allow the chickpeas to soak up the coconut milk curry, and simmer covered for 15 minutes. Uncover, add the spinach, combine well, and mix until the spinach has wilted by turning bright green and glossy, for about thirty seconds. Then remove from the heat, and taste for seasoning preference.
- Serve: Plate up half a cup of spiced brown rice per serving. Then, ladle one cup of curried chickpeas on top per serving.
Video
Nutrition
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