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.
Ingredients
Scale
Main 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)
To Serve
- 1 squeeze lemon or lime juice
- Fresh cilantro
- 4 servings basmati rice or naan or paratha
- 4 dollops raita or Greek yogurt, or tadka
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
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: chickpea curry, vegetarian curry, Indian chickpea recipe, coconut milk curry, easy chickpea curry, healthy vegetarian meal
