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Easy Chickpea Curry Recipe

Bowl of Indian-style chickpea curry with bell peppers, onions, and spices, served as a hearty vegetarian dinner.
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  25 min

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 1 large red bell pepper, diced
  • 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)
  • 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
  • 4 cups fresh baby spinach
  • ¼ cup fresh cilantro, chopped, plus more for garnish
  • 2 tablespoons fresh lemon juice
  • Greek yogurt, for serving (optional)

Method

  1. 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, 5 to 6 minutes. Stir in the garlic and ginger and cook until fragrant, about 1 minute. Add the bell pepper and cook for about another 5 minutes, or until starting to soften.
  2. Add the tomato paste, garam masala, turmeric, cumin, cinnamon, and salt. Stir constantly for about 1 minute, or until very fragrant. Stir in the crushed tomatoes, coconut milk, and stock. Add the chickpeas and bring to a boil. Reduce the heat to low and simmer, partially covered, until the mixture thickens and flavors meld, 15 to 20 minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from heat and stir in cilantro and lemon juice. Taste and adjust seasoning.
  3. Serve hot with a dollop of Greek yogurt and a sprinkle of cilantro.