Chickpea & Bell Pepper Curry

Today’s recipe is for a dish that I start to crave once (sadly) the days start getting cooler. This Chickpea & Bell Pepper curry is a mild one, but packs lots of flavor and it’s surely comforting. It’s incredibly quick to make and requires very little preparation. It’s also extremely versatile, as you can add your favorite vegetables to it, more chili to spice it up or even some meat if you’re keen. Serve it over a generous portion of steamed Basmati rice and you’re good to go.


Preparation Time: 5 min | Cooking time: 15-20 min | Serves: 2 | Spice level: 🌶

What you’ll need:

  • 4 garlic cloves
  • 1 small piece of ginger
  • 1 brown onion
  • 1 or 2 chilis
  • 1 bay leaf
  • 3-4 cloves
  • 1 tsp cumin seeds
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 Tbsp mild curry powder
  • 1 tsp sugar
  • 1/2 tsp turmeric powder
  • 2 Tbsp tomato paste
  • Pinch of salt
  • 1 can of chickpeas (250g drained weight)
  • 400ml coconut milk
  • 2 bell peppers, chopped or julienned
  • Half a red onion, roughly chopped
  • Fresh cilantro
  • Vegetable oil



  • Start by adding the garlic, ginger, brown onion and chilis to a food processor. You can roughly chop them to make it easier. Blitz everything to a paste.
  • Add a drizzle of vegetable oil to a large pot, along with the bay leaf, the cloves and the cumin seeds. Let the oil infuse with the spice flavors, in medium heat.
  • Meanwhile, combine the chili powder, coriander powder, sugar, turmeric powder, curry powder and garam masala. Set aside for now.
  • After a couple of minutes, add the paste to the pot and let it cook until it thickens and gets fragrant. Then add the sliced bell peppers and the tomato paste, letting it cook with the lid on until almost soft, stirring occasionally. If you feel like it’s drying a bit, add a splash of water or vegetable stock.
  • Once the peppers are starting to soften, add the spice mix and combine everything. Season with some salt as well.
  • Now it’s time to add your chickpeas. As they have been cooked beforehand, you only need a few minutes to stir them with the paste and the spices.
  • Add your coconut milk and mix everything well, keeping the heat low. Let it simmer for a 5 minutes or so to thicken a little bit. Add some chopped cilantro and some chopped red onion to give it some crunch (ideally you don’t want this onion to cook completely). At this stage I like to give it a taste and correct the spices and seasoning if needed.
  • Serve with some basmati rice and fresh chopped cilantro on top.
  • Enjoy!


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