This recipe for Chickpea Curry with Noodles is easy, quick to make, veggie-loaded, and vegan. Kid-friendly and budget-friendly, with an oil-free option.
Pantry-friendly ingredients, combined with lots of slurpy noodles, undoubtedly make this a popular dish for everyone. If you're anything like me and often in a rush to get dinner on the table, this 30-minute recipe will save the day.
This recipe was inspired by my 15-minute vegan Pantry Chickpea Pumpkin Curry, as well as my Easiest Thai Red Curry Noodles, on this site.
🍲 Why This Recipe Is Fabulous
- This recipe takes 30 minutes or less to make from start to finish.
- This balanced dish is protein and vegetable-rich.
- The recipe uses pantry-friendly ingredients, and is very versatile.
- Use vegetables you have on hand and save yourself a trip to the grocery store. Broccoli or cauliflower florets, bell peppers, and sweet potatoes are all perfect substitutes. Use about 3 cups in total of bite-size vegetables if you are substituting for the cabbage and carrots.
- In addition, most types of noodles work in this recipe.
- It's easy to make this recipe oil-free.
📖 How to Make This Recipe
Heat a little oil or broth in a medium saucepan over medium-hight heat. Cook the onions for about 5 minutes, or until translucent. Add the aromatics, and spices and cook for one minute more.
Transfer the sliced carrots to the pot and sauté for another minute to develop flavor. Add the vegetable broth and bring the liquid to a gentle boil before reducing the heat. Simmer for about 10 minutes, or until the carrots are fork tender.
Meanwhile, cook the noodles as per packet directions.
Add the cabbage, chickpeas, coconut milk, and the remaining broth to the curry. Simmer for about 5 minutes, or until the cabbage is just wilted. Season with salt.
Mix in the noodles and garnish with fresh cilantro.
👩🏼🌾 Ingredients & Nutrition
Chickpeas are buttery and creamy, which is why they're so delicious in this curry. They also add a slight nutty flavor.
As well as being delicious, chickpeas are also very nutritious. They're loaded with vitamins, minerals and fiber. Fiber feeds our good bacteria, and helps us to feel full so we don't overeat. Additionally, chickpeas are also a decent source of protein, balancing the noodles which satisfy those carb cravings.
Carrots add a slight sweetness to this chickpea curry, making it even more delicious.
Sweet potato has some of the same health benefits, and can be substituted for carrots. Use 1-½ cups cut sweet potato (¾-inch pieces).
Green cabbage looks a lot like it should be in the lettuce family, but it's actually a cruciferous vegetable like broccoli, kale, and Brussels sprouts. Adding cabbage to stews, soups and curries is an easy way to pack in nutrients and increase your daily veggie servings with very few additional calories.
I used Lotus Foods ramen noodles for this recipe, but Udon and rice noodles would also be delicious. Some noodles are made with egg, so make sure to read the packaging carefully if you're looking to use vegan noodles.
The best known carrot superpower is that they're good for your eyes. This is because they're loaded with beta-carotene, a precursor to vitamin A. This antioxidant is what gives them their orange color. Antioxidants neutralize free radicals in our body. Too many free radicals may increase our risk of cancer, so we want lots of antioxidants around!
In addition, the fiber in carrots can help keep blood sugar levels under control. Carrots have calcium and vitamin K, both of which are important for bone health.
If you are using canned chickpeas, drain and rinse them with water to cut the sodium content by almost one half. Rinse well in cold water to make them easier to digest and less gas-producing.
👩🏽🍳 Made This Recipe?
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Chickpea Curry with Noodles
- 1 tablespoon neutral flavored cooking oil or vegetable broth
- 1 small yellow onion diced
- 3 garlic cloves minced
- 2 teaspoons grated ginger
- 1 tablespoon curry powder
- 2 medium carrots sliced into ½-inch-thick rounds
- 2 cups vegetable broth divided
- ½ medium green cabbage outer leaves removed, thinly sliced
- 15 ounces chickpeas canned, drained and rinsed
- 14 ounces unsweetened coconut milk canned
- Salt to taste
- 6 ounces ramen noodles about 2 cakes, or to taste
- ¼ cup chopped cilantro for garnish
- Heat the oil in a medium saucepan over medium-high heat. Sauté the onion for about 5 minutes, or until translucent. Add the garlic, ginger, and curry powder. Cook for another 30 seconds.
- Add the carrots and cook for one minute more, stirring. Add 1 ½ cups of the vegetable broth and bring to a boil before reducing the heat. Simmer for about 10 minutes, or until the carrots are fork tender.
- Ramen: Meanwhile, cook the ramen as per packet directions. Set aside.
- Cook: Add the remaining one-half cup vegetable broth to the curry, along with the cabbage, chickpeas, and coconut milk. Bring the liquid to a boil before reducing the heat. Simmer for about 5 minutes, or until the cabbage is just wilted, stirring regularly. Season with salt.
- Combine: Mix the ramen noodles into the curry for serving. Garnish with cilantro.
- Ramen can be substituted for 6 ounces of preferred noodles.
- If you are using ramen that comes in soup packets, do not add the packets of seasoning to this recipe. Save those for another use.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.