Name: Chickpea Curry Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 tablespoon olive oil; 1 large onion, finely chopped; 3 cloves garlic, grated; 1 inch ginger, grated; 2 teaspoons curry powder; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon turmeric powder; ¼ teaspoon red pepper flakes; 3 cans (15 ounces each) chickpeas, drained or 4½ cups cooked chickpeas; 2 cups vegetable stock (add more if you want a thinner curry); 1 can (15 ounces) crushed tomatoes; 1 can (14 ounces) coconut milk (can substitute with 1 cup heavy cream or half-and-half); 4 cups spinach (optional); 1 teaspoon salt; 2 twists black pepper; 1 teaspoon garam masala; 2 teaspoons sugar (optional, to balance the spices); 1 squeeze lemon or lime juice; Fresh cilantro; 4 servings basmati rice or naan or paratha; 4 dollops raita or Greek yogurt, or tadka

Jump to Recipe

If you’re craving something hearty, vibrant, and downright comforting, this Chickpea Curry is your new best friend in the kitchen. It combines the delightful creaminess of coconut milk with the warm, aromatic spices that make every bite a burst of flavor. Not only is it packed with protein from the chickpeas, but it’s also incredibly satisfying and perfect for any meal of the day. Whether you’re a seasoned curry lover or trying to make your first batch, this Chickpea Curry will quickly become a favorite to share with family and friends.

Ingredients You’ll Need

To create this mouthwatering Chickpea Curry, you’ll need easy-to-find ingredients that each play a crucial role in building the dish’s layers of flavor, texture, and color. From fragrant spices to fresh greens, every item is essential to the curry’s rich and inviting character.

Olive oil: For a subtle fruity base and to sauté the aromatics gently without overpowering the spices.
Large onion, finely chopped: Adds natural sweetness and depth when caramelized slowly.
Garlic, grated: Infuses the curry with its unmistakable pungent aroma and taste.
Fresh ginger, grated: Adds a zesty kick and balances the richness of the coconut milk.
Curry powder: The star spice blend that brings warmth and complexity.
Ground coriander: Offers a light, citrusy undertone that brightens the curry.
Ground cumin: Gives an earthy depth and mild smokiness.
Turmeric powder: Brings vibrant golden color along with subtle bitterness.
Red pepper flakes: Just the right heat to wake up your taste buds.
Chickpeas (3 cans or 4½ cups cooked): The creamy protein-packed heart of the dish.
Vegetable stock: Adds savory depth and keeps the curry perfectly saucy.
Crushed tomatoes: Provides acidity and a lush texture.
Coconut milk: Creates a luscious, creamy body – you can substitute heavy cream or half-and-half if preferred.
Spinach (optional): Adds color, nutrients, and a fresh green balance to the rich curry.
Salt and black pepper: Fundamental seasonings to enhance every ingredient.
Garam masala: A fragrant finishing spice that lifts the aromatic profile beautifully.
Sugar (optional): To mellow the spice and balance acidity if needed.

How to Make Chickpea Curry

Step 1: Sauté the Aromatics

Start by gently heating the olive oil in a large skillet or Dutch oven. Add the finely chopped onion and cook it slowly over medium-low heat until it’s translucent and slightly golden. This step is crucial for developing the sweet base that carries the curry’s flavor. Stir often so your onions don’t burn but soften nicely.

Step 2: Toast the Spices

Next, add the grated garlic and ginger along with the curry powder, ground coriander, cumin, turmeric, and red pepper flakes. Stir everything together and toast the spices for about a minute. This lets those fragrant oils release their full magic. If your pan feels dry, a splash of vegetable stock will keep it from sticking and enhance flavor simultaneously.

Step 3: Add Chickpeas and Liquids

Drain and rinse the chickpeas, then stir them into the spiced onion mix, letting them soak up all those warming flavors for a minute. Pour in the vegetable stock, crushed tomatoes, and the creamy coconut milk. Season with salt and black pepper, then stir everything to combine well.

Step 4: Simmer to Perfection

Bring your curry to a gentle simmer and cook on medium heat for about 20 minutes. This allows the flavors to meld beautifully and the sauce to thicken to your liking. Make sure to stir every now and then to keep the curry from sticking and to distribute the ingredients evenly.

Step 5: Add Greens and Final Spices

Stir in fresh spinach leaves and cook until just wilted, about two minutes. This adds a lovely pop of green freshness and nutrients. Finally, sprinkle garam masala over the curry and give it a final stir. Taste and adjust the salt, pepper, or add a little sugar if you want to soften any spiciness or acidity.

How to Serve Chickpea Curry

Garnishes

Don’t underestimate the power of a few simple garnishes! A squeeze of fresh lemon or lime juice brightens every bite instantly. Fresh cilantro adds herbal brightness, while a dollop of Greek yogurt or raita introduces a cooling creaminess, perfectly balancing the warm spices.

Side Dishes

This Chickpea Curry pairs wonderfully with fluffy basmati rice that soaks up all those rich flavors. Alternatively, naan or paratha breads are fantastic for scooping up the curry, making every meal feel utterly satisfying and fun to eat.

Creative Ways to Present

For a vibrant twist, serve the curry over a bed of warm quinoa or alongside roasted vegetables for extra texture and nutrients. You can also turn it into a hearty bowl meal by adding diced avocado, toasted nuts, or a sprinkle of toasted coconut flakes. It’s a versatile dish that invites your creativity!

Make Ahead and Storage

Storing Leftovers

Chickpea Curry keeps beautifully when refrigerated in an airtight container for up to 4 days. The flavors often deepen overnight, making leftovers even tastier. Just be sure to cool it completely before sealing.

Freezing

This curry freezes like a dream. Portion it into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat gently to retain the creamy texture.

Reheating

Reheat your Chickpea Curry gently on the stove over low-medium heat, stirring occasionally. Adding a splash of water or stock can help restore the saucy consistency. Avoid high heat to prevent coconut milk from separating.

FAQs

Can I use dried chickpeas instead of canned?

Absolutely! Just remember to soak them overnight and cook them thoroughly before starting the curry. Dried chickpeas can add a firmer texture and are a great option if you prefer cooking from scratch.

Is this Chickpea Curry vegan?

Yes, it’s naturally vegan when using coconut milk and vegetable stock. If you substitute heavy cream, it becomes vegetarian but not vegan, so choose accordingly.

How spicy is this curry?

The red pepper flakes add a gentle heat that can be adjusted to your taste. If you prefer a milder curry, simply reduce or omit the flakes.

Can I add other vegetables?

Definitely! Diced potatoes, carrots, or even sweet potatoes make delicious additions, just cook them until tender either before or along with the chickpeas.

What if I don’t have garam masala?

If you don’t have garam masala on hand, a pinch of cinnamon, ground cloves, and cardamom mixed together can offer a close flavor profile. It’s a lovely finishing touch that enhances the curry’s warmth.

Final Thoughts

Making this Chickpea Curry is like inviting a little delicious comfort into your kitchen that warms both body and soul. It’s approachable, flavorful, and endlessly customizable, making it perfect for weeknights or special occasions alike. Give this recipe a try and watch how quickly it becomes one of your go-to dishes for sharing good times and great food.

Chickpea Curry Recipe

★★★★★

5 from 27 reviews

Author: Charlotte
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A hearty and flavorful Chickpea Curry made with aromatic spices, coconut milk, and fresh spinach. Perfect as a comforting vegetarian meal, it pairs wonderfully with basmati rice, naan, or roti, and is garnished with fresh herbs and a tangy squeeze of lemon or lime.

Instructions

Heat the oil: In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
Sauté onions: Add the finely chopped onion and cook on medium-low heat for about 4 minutes, stirring often until soft and translucent.
Add garlic, ginger, and spices: Stir in the grated garlic and ginger, followed by curry powder, ground coriander, ground cumin, turmeric powder, and red pepper flakes. Cook for another minute to toast the spices, adding two tablespoons of vegetable stock if the pan starts to dry.
Add chickpeas: Drain the chickpeas and add them to the pan. Stir well to coat them evenly with the spices and cook for one more minute.
Add liquids and seasonings: Pour in the vegetable stock, crushed tomatoes, and coconut milk. Season with salt and freshly ground black pepper. Stir to combine.
Simmer the curry: Allow the mixture to simmer on medium heat for about 20 minutes, stirring occasionally, until the sauce thickens to your preferred consistency.
Add spinach and finish: Stir in the spinach and cook for 2 more minutes until wilted. Finally, sprinkle garam masala and mix well. Adjust salt to taste and add sugar if desired to balance the spice.
Serve: Serve hot with basmati rice, naan, or paratha. Garnish with a squeeze of lemon or lime juice, fresh cilantro, and a dollop of raita or Greek-style yogurt.

Notes

The spinach is optional but adds a lovely fresh touch and nutrition.
You can adjust the thickness of the curry by adding more or less vegetable stock.
Substitute coconut milk with heavy cream or half-and-half for a richer flavor.
Adjust the level of heat by varying the amount of red pepper flakes.
The sugar is optional but helps balance the acidity of the tomatoes and heat from spices.
Use canned chickpeas for convenience or cooked chickpeas for a fresher taste.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Sautéing, Simmering
Cuisine: Indian