Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months for easy future meals.
Chickpea Curry
Servings: people
This chickpea curry is a one-pot, hearty meal that’s rich, creamy, and full of warm spices. It’s quick to make, easy to customize, and perfect for a healthy, satisfying dinner any night of the week.
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic grated
- 1 inch ginger grated
- 2 teaspoons curry powder
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- ¼ teaspoon red pepper flakes
- 3 cans chickpeas (15 oz / 400 g each) or 4½ cups cooked chickpeas
- 1 can crushed tomatoes (15 oz / 400 g)
- 2 cups vegetable broth low sodium - add more for a thinner curry
- 1 can coconut milk sub light coconut milk or half-and-half
- 5 ounces spinach
- ½ teaspoon salt + black pepper to taste
- 2 teaspoons sugar optional
- 1 teaspoon garam masala optional
Instructions
- Build the Flavor Base: Heat 2 tablespoons olive oil in a large pan. Sauté 1 large onion with a pinch of salt until soft, about 4 minutes.Add 3 cloves garlic, 1 inch ginger, 2 teaspoons ground coriander, 2 teaspoons curry powder, 1 teaspoon ground cumin, 1 teaspoon turmeric powder, and ¼ teaspoon red pepper flakes. Cook 1 minute until fragrant. Add a splash of broth if dry.
- Simmer the Curry: Stir in 3 cans chickpeas. Then add 1 can crushed tomatoes, 2 cups vegetable broth, ½ teaspoon salt, and pepper.Bring to a boil, then simmer uncovered for 20 minutes, stirring occasionally.
- Add coconut milk and greens: Lower the heat, then stir in 1 can coconut milk and 5 ounces spinach, and cook until wilted, about 2 minutes.Turn the heat off, sprinkle in 1 teaspoon garam masala, taste and adjust with salt, pepper, and 2 teaspoons sugar if needed.
- Rest & Serve: Let the curry rest off heat for 10 minutes. Serve with rice or naan, and finish with lime, cilantro, and yogurt.
Notes
Serves well with
- Lime, lemon, fresh cilantro or scallion tops
- Basmati rice, naan, or parhata.
- Greek yogurt or raita (yogurt mixed with chopped cucumber and tomatoes)
- Olive oil → Avocado oil, ghee, or butter
- Onion → Red onion or shallots
- Garlic → Garlic paste or powder
- Ginger → Ginger paste or ground ginger
- Curry powder → Madras blend for heat, mild curry for less spice
- Extra spices (coriander, cumin, turmeric, red pepper flakes) → Skip if needed, and just increase curry powder slightly
- Chickpeas → White beans or lentils (rinse canned to lower sodium)
- Vegetable stock → Water + extra salt to taste
- Crushed tomatoes → Tomato purée, diced, or blended fresh tomatoes
- Coconut milk → Light coconut milk or half-and-half (use gently to prevent curdling)
- Spinach → Kale, chard, frozen spinach—or skip
- Garam masala → Mix of cinnamon, nutmeg, and clove
- Sugar → Maple syrup or skip it entirely
- Rinse those chickpeas to cut sodium and keep things light.
- Go low-fat: Use light coconut milk or half-and-half for less saturated fat.
- Simmer gently after adding cream or coconut milk to avoid curdling.
- Canned chickpeas = weeknight win—just rinse and drain well.
- Layer your salt: Season at each stage to build deep, balanced flavor.
- Grate your garlic and ginger for a silky-smooth sauce.
- Toast the spices in oil to unlock bold, restaurant-style aroma.
- Don’t rush the simmer—20 minutes brings everything together.
- Balance the acidity with a touch of sugar or maple syrup.
- Add greens at the end so they stay vibrant and tender.
- Make it your own: Toss in cauliflower, sweet potato, or bell peppers.
- Double the batch—it’s even better the next day and freezer-friendly.
- Cooking with fresh tomatoes? Sauté them first to mellow the acidity.
- Finish with garam masala off the heat to preserve its aroma.
