Chickpea Curry Recipe

Rich, creamy, and bursting with warm Indian spices, this chickpea curry is a one-pot wonder that’s ready in just 30 minutes. Perfect for cozy weeknight dinners or quick meal prep, it’s hearty, comforting, and incredibly flavorful. The combination of tender chickpeas, creamy coconut milk, and aromatic spices creates a sauce that clings beautifully to each bite. Serve it with basmati rice, naan, or paratha, and a squeeze of lemon or a dollop of yogurt for an authentic, satisfying experience.

Why You’ll Love This Recipe

• Quick, one-pot meal ready in 30 minutes
• Creamy, hearty, and plant-based comfort food
• Packed with protein, fiber, and wholesome ingredients
• Flexible and customizable with different vegetables and spice levels
• Perfect for serving with rice, naan, or flatbreads

Ingredients

Aromatics & Spices

• Olive oil (1 tbsp) – For sautéing and flavor-building
• Onion (1 large, finely chopped) – Adds sweetness and depth
• Garlic (3 cloves, grated) – Aromatic and savory
• Ginger (1 inch, grated) – Adds warmth and zing
• Curry powder (2 tsp) – Signature Indian spice flavor
• Ground coriander (1 tsp) – Earthy, citrusy undertones
• Ground cumin (1 tsp) – Adds depth and nuttiness
• Turmeric powder (1 tsp) – Provides color and subtle earthiness
• Red pepper flakes (¼ tsp) – Optional heat

Main Ingredients

• Chickpeas (3 cans, 15 oz each, drained, or 4½ cups cooked) – Protein-packed and hearty
• Vegetable stock (2 cups) – Adds depth and helps create the curry sauce
• Crushed tomatoes (1 can, 15 oz) – Forms a rich, flavorful base
• Coconut milk (1 can, 14 oz) – Adds creamy texture; can substitute heavy cream or half-and-half
• Spinach (4 cups, optional) – Adds color and nutrients
• Salt (1 tsp) – To taste
• Black pepper (2 twists) – Freshly ground for seasoning
• Garam masala (1 tsp) – Finishing spice for aroma and depth
• Sugar (2 tsp, optional) – Balances spices if needed

Serving Suggestions

• Lemon or lime juice and fresh cilantro
• Basmati rice, naan, or paratha
• Dollop of Greek-style yogurt or raita

How to Make Chickpea Curry

Sauté Aromatics

Heat olive oil in a large skillet or Dutch oven over medium-low heat. Add the chopped onion and sauté for about 4 minutes, stirring often until soft and fragrant.

Add the grated garlic and ginger, then stir in curry powder, ground coriander, ground cumin, turmeric, and red pepper flakes. Cook for another minute to toast the spices. If the pan gets dry, add 2 tablespoons of broth.

Cook the Chickpeas

Add the drained chickpeas to the skillet and stir for one minute to coat them in the spices.

Build the Curry

Pour in the vegetable stock, crushed tomatoes, and coconut milk. Season with salt and black pepper. Bring the mixture to a gentle simmer and cook for 20 minutes, stirring occasionally, until the curry thickens to your desired consistency.

Add Spinach & Finishing Touches

Stir in the spinach and cook for 2 more minutes until wilted. Remove from heat and stir in garam masala. Taste and adjust seasoning. Add sugar if needed to balance the spices.

Serve

Serve the curry over basmati rice, naan, or paratha. Garnish with a squeeze of lemon or lime, fresh cilantro, or a dollop of yogurt for creaminess.

Tips for Success

• Sauté aromatics slowly to develop deep flavor
• Toast spices briefly in oil to release their aroma
• Use full-fat coconut milk or cream for a rich, creamy texture
• Stir occasionally while simmering to prevent sticking

Equipment Needed

• Large skillet or Dutch oven
• Wooden spoon or spatula
• Grater for garlic and ginger
• Knife and cutting board

Recipe Variations

• Vegan: Keep it as-is with coconut milk and plant-based yogurt
• Spicy: Increase red pepper flakes or add chopped fresh chili
• Vegetable-packed: Add pumpkin, potato, cauliflower, sweet potato, or eggplant
• Lighter version: Use light coconut milk or reduce the cream

Serving Suggestions

• Serve with basmati rice for a classic pairing
• Naan or paratha to soak up the creamy sauce
• Fresh cilantro, scallions, or a dollop of yogurt for garnish

FAQs

Can I make this ahead of time?
Yes, store in an airtight container in the fridge for up to 4 days.

Can I freeze chickpea curry?
Yes, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.

Can I use lentils instead of chickpeas?
Yes, red or yellow lentils are excellent substitutes.

How can I make it less spicy?
Omit the red pepper flakes or reduce them to your taste.

Can I use fresh tomatoes instead of canned?
Yes, dice fresh tomatoes and cook with spices for 5 minutes before adding chickpeas.

Final Thoughts

This chickpea curry is a versatile, hearty, and flavorful dish that comes together quickly while delivering comforting Indian-inspired flavors. Creamy, aromatic, and easy to customize, it’s perfect for weeknight dinners, meal prep, or serving to friends and family. Give it a try and enjoy a warm, satisfying bowl full of spice and goodness!

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