Easy Chickpea Curry Recipe

There are so many reasons I love this chickpea curry recipe! It’s easy, cozy, healthy and cheap. Much like my beloved braised chickpea recipe, this 30 minute curry is made with pantry staples, so it’s perfect for a weeknight when you need dinner to be really really easy. It’s totally vegan, but loaded with protein and nutrition. 

Chickpea Curry Ingredients + Swaps

• Chickpeas: Also called garbanzo beans, canned chickpeas are always in my cupboard. I use them for hummus (great for entertaining on the fly!) or quick curries like this. 
• Veggies: Onions, garlic, bell peppers.
• Spices: Garlic, garam masala, turmeric, cumin, cinnamon. 
• Canned tomatoes + tomato paste: The tomato base gives this vegan curry a deep umami flavor. 
• Coconut milk: I really prefer full fat coconut milk, but if light is what you have, it will work. Your curry won’t be quite as creamy. 
• Stock: Veggie stock, chicken stock, or you could use water in a pinch. 
• Spinach: Kale or collard greens also work.  

How To Make Chickpea Curry

For full detailed instructions, see the recipe card at the bottom of this post. 

1. Sauté the onion, garlic and ginger.
2. Then, add peppers, tomato paste, and spices. 
3. Pour in chickpeas, tomatoes, stock and coconut milk. 
4. Simmer for about 20 minutes. 
5. Stir in spinach. 
6. Dig in! 

Tips + Variations 

• Curry is all about spice so make sure your spices are fresh. Most ground spices lose their punch after about six months. Garam masala in particular is a spice blend that I like to be sure is fresh and high-quality. 
• To make your curry thicker: Take some of the tomato curry sauce and blend it with about half a can of chickpeas, then stir that back into the curry. 
• Use cooked brown or green lentils in this recipe instead of chickpeas for a different but still-delicious lentil curry. 
• Use dried chickpeas if you prefer and have the time. Use 2½ cups cooked chickpeas (usually about 1 cup dried). 

Serving Suggestions 

I usually serve this curry with Basmati rice. Quinoa or brown rice work nicely, too, if you want a grain with more nutritional value. Breads are nice, too! You serve the curry with classic Indian or South Asian breads, like naan or roti, or even a great sourdough slice is yummy for sopping up the curry!

How To Freeze This Curry

Yes. This freezes well! Cool to room temp, portion out and freeze for up to 3 months. Thaw and rewarm in the microwave or on the stovetop over medium low heat. Make ahead the day before and finish with spinach and herbs when ready to serve.

What’s For Dinner? 

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