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Chickpea Curry Recipe

Chickpea Curry Recipe

This Chickpea Curry is a comforting one-pot meal made with tender chickpeas simmered in a rich, creamy tomato and coconut sauce infused with warm Indian spices. It's hearty, flavorful, and easy enough for busy weeknights while tasting like it has simmered for hours.
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Course: Main Course
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories: 360kcal
Author: Anne Carter
Servings: 6

Equipment

Ingredients

  • 2 tablespoons coconut oil or olive oil
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon cumin seeds optional
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper optional
  • 2 tablespoons tomato paste
  • 1 (14-ounce) can crushed tomatoes
  • 1 (13.5 ounce) can full-fat coconut milk
  • 2 (15 ounce) cans chickpeas, drained and rinsed
  • ½ cup vegetable broth or water
  • 1 teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper
  • 2 cups baby spinach
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped cilantro plus more for garnish

Instructions

  • Heat the coconut oil in a large Dutch oven or deep skillet over medium heat. Add the cumin seeds, if using, and cook for about 30 seconds until fragrant.
    Heat the coconut oil in a large Dutch oven or deep skillet over medium heat
  • Stir in the onion and cook for 6 to 8 minutes until soft and lightly golden. Add the garlic and ginger, cooking for another minute until aromatic.
    Stir in the onion and cook for 6 to 8 minutes until soft and lightly golden
  • Sprinkle in the curry powder, ground cumin, coriander, turmeric, smoked paprika, and cayenne. Stir constantly for about 30 seconds so the spices become fragrant without burning.
    Sprinkle in the curry powder, ground cumin, coriander, turmeric, smoked paprika, and cayenne.
  • Mix in the tomato paste and cook for another minute, then pour in the crushed tomatoes. Let the mixture simmer for about 5 minutes to deepen the flavor.
    Sprinkle in the curry powder, ground cumin, coriander, turmeric, smoked paprika, and cayenne.
  • Add the coconut milk, vegetable broth, and chickpeas. Stir well, bring the curry to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens slightly.
    Add the coconut milk, vegetable broth, and chickpeas. Stir well, bring the curry to a gentle simmer, then reduce the heat to medium-low
  • Fold in the baby spinach and cook just until wilted. Stir in the lime juice and chopped cilantro, then season with salt and black pepper to taste.
    Fold in the baby spinach and cook just until wilted
  • If you prefer a creamier texture, blend a cup of the curry and stir it back into the pot, or mash a small portion of the chickpeas with the back of a spoon.
    If you prefer a creamier texture, blend a cup of the curry and stir it back into the pot
  • Serve hot with steamed basmati rice, naan, or your favorite flatbread.
    Serve Chickpea Curry

Notes

  • Full-fat coconut milk creates the richest, creamiest sauce, but light coconut milk can be used for a lighter version.
  • For extra protein, stir in cooked lentils or cubes of pan-fried tofu during the last few minutes of cooking.
  • The curry tastes even better the next day as the spices continue to develop.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze for up to 3 months and thaw overnight before reheating gently on the stovetop.
  • Adjust the heat by increasing or reducing the cayenne and curry powder to suit your taste.

Nutrition

Calories: 360kcal
Keyword chickpea curry, indian recipe