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Easy Chickpea Curry Recipe

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3.8 from 8 reviews

This Easy Chickpea Curry is a flavorful, comforting dish perfect for a wholesome weeknight dinner. Made with tender chickpeas simmered in a rich, spiced tomato and coconut milk sauce, it's packed with aromatic garlic, ginger, and warming spices. Fresh spinach adds vibrant color and nutrition, while a touch of lemon juice brightens the flavors. Serve it with rice or naan and a dollop of Greek yogurt for a satisfying meal.

Ingredients

Vegetables and Aromatics

  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 1 large red bell pepper, diced
  • 4 cups fresh baby spinach
  • ¼ cup fresh cilantro, chopped, plus more for garnish
  • 2 tablespoons fresh lemon juice

Spices and Seasonings

  • 2 tablespoons tomato paste
  • 2 teaspoons garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt (or to taste)
  • ¼ teaspoon red pepper flakes (optional)

Liquids and Main Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 (14 oz) can crushed tomatoes
  • 1 (14 oz) can full-fat coconut milk
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • ½ cup chicken or vegetable stock

Optional

  • Greek yogurt, for serving

Instructions

  1. Cook the Vegetables: Heat the olive oil in a large lidded pot or Dutch oven over medium heat. Once the oil is glistening, add the diced onion and cook, stirring, until softened and golden, about 5 to 6 minutes. Stir in the minced garlic and grated ginger and cook until fragrant, about 1 minute. Add the diced red bell pepper and cook for another 5 minutes, or until it begins to soften.
  2. Make the Curry Base: Add the tomato paste, garam masala, turmeric, cumin, cinnamon, salt, and optional red pepper flakes to the pot. Stir constantly for about 1 minute until the spices are very fragrant and well incorporated with the vegetables.
  3. Add Liquids and Chickpeas: Stir in the crushed tomatoes, full-fat coconut milk, and chicken or vegetable stock. Add the drained and rinsed chickpeas, then bring the mixture to a boil.
  4. Simmer the Curry: Reduce heat to low and let the curry simmer partially covered for 15 to 20 minutes, allowing the sauce to thicken and the flavors to meld together.
  5. Add Spinach and Finish: Stir in the fresh baby spinach and cook until wilted, about 2 minutes. Remove the pot from heat and stir in the chopped cilantro and fresh lemon juice. Taste and adjust seasoning as needed.
  6. Serve: Serve the chickpea curry hot with a dollop of Greek yogurt and a sprinkle of fresh cilantro, alongside your choice of rice or bread.

Notes

  • Use full-fat coconut milk for the creamiest curry texture.
  • Vegetable stock can be used for a vegetarian version; chicken stock adds a deeper flavor.
  • Adjust the red pepper flakes according to your heat preference, or omit for a milder curry.
  • Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
  • Serve with basmati rice, naan, or your favorite flatbread for a complete meal.

Find it online: https://cookedbygrace.com/easy-chickpea-curry-recipe/