Chickpea Vindaloo

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Vindaloo is not typically found on many vegetarian food blogs. That’s because it’s a Portuguese-Indian hybrid recipe where meat (typically pork) is marinated in wine-vinegar and garlic with curry, cinnamon, and cardamom. For this recipe, I skipped the marinade and choose to replace the meat with chickpeas. I find that chickpeas deliver a delightful texture and flavor when cooked in stew-like sauces. You could also use tofu, kidney beans, or cannellini beans ㅡ but I’m going to recommend following the recipe as-is. It’s delicious!

The thing about a good Vindaloo is that it’s all about the spices! This recipe uses 9 different kinds, but they are all easy to add and important for the Vindaloo’s one-of-a-kind flavor. I am in love with this recipe and I know you will be too! When you make this dish, be sure to tag or use the hashtag #sweetpealiving on Instagram!

Chickpea Vindaloo

Sweet Pea Living
A hot and spicy Indian-inspired recipe with flavors of garlic, ginger, and tomatoes.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 438 kcal


  • ½ red onion sliced
  • 1 red bell pepper diced
  • 1 tbsp ground stone mustard
  • 1 tbsp Garam Masala spice
  • ½ tsp cumin seeds
  • 1 tsp ground coriander
  • ¼ tsp ground cloves
  • ¼ tsp ground black pepper
  • 1 tbsp paprika
  • ½ tsp cinnamon
  • ½ tsp crushed red chili flakes
  • 28 oz crushed tomatoes
  • 2 tbsp ginger garlic paste
  • 45 oz chickpeas rinsed and drained
  • 2 tbsp balsamic vinegar
  • 2 tbsp coconut sugar
  • 1 tsp salt
  • ½ lemon, juiced

Optional Ingredients

  • cauliflower rice or brown rice
  • naan
  • green onion chopped


  • Saute onions and bell pepper over medium-high heat for 5 minutes, until soft. Add mustard and spices. Cook and stir for 2 minutes.
  • Add crushed tomatoes, garlic ginger paste, chickpeas, balsamic vinegar, sugar, salt, and lemon juice. Turn the heat up and cook until bubbling, about 8 minutes. Lower heat and simmer for 10-15 minutes. 
  • Serve hot with rice and naan. Enjoy!



Sodium: 1596mgSugar: 5.4gFiber: 17gCholesterol: 0mgCalories: 438kcalSaturated Fat: 0.4gFat: 4.2gProtein: 17gCarbohydrates: 84.8g
Keyword Chickpeas, Vegan, Vegetarian, Vindaloo
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