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Easy Chickpea Curry Recipe

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4.4 from 56 reviews

This Easy Chickpea Curry is a flavorful, comforting dish featuring tender chickpeas simmered in a spiced tomato and coconut milk sauce with fresh vegetables like bell pepper and spinach. Perfect for a quick and satisfying weeknight dinner, this Indian-inspired recipe is hearty, healthy, and vegetarian-friendly, garnished with fresh cilantro and a squeeze of lemon juice for brightness.

Ingredients

Vegetables and Aromatics

  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 1 large red bell pepper, diced
  • 4 cups fresh baby spinach
  • ¼ cup fresh cilantro, chopped, plus more for garnish

Spices and Seasonings

  • 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)

Liquids and Base

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons tomato paste
  • 1 (14 oz) can crushed tomatoes
  • 1 (14 oz) can full-fat coconut milk
  • ½ cup chicken or vegetable stock
  • 2 tablespoons fresh lemon juice

Main Protein

  • 2 (15 oz) cans chickpeas, drained and rinsed

Optional Topping

  • Greek yogurt, for serving

Instructions

  1. Heat the oil and sauté onions: Warm the olive oil in a large lidded pot or Dutch oven over medium heat. Once shimmering, add the diced onion and cook, stirring often, until softened and golden, about 5 to 6 minutes.
  2. Add garlic, ginger, and bell pepper: Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute. Add the diced red bell pepper and cook for another 5 minutes, until beginning to soften.
  3. Incorporate spices and tomato paste: Mix in tomato paste, garam masala, turmeric, cumin, cinnamon, salt, and optional red pepper flakes. Stir constantly for about 1 minute until the spices become very fragrant to form a flavorful base.
  4. Add liquids and chickpeas: Pour in the crushed tomatoes, coconut milk, and stock. Add the drained chickpeas and bring the mixture to a boil over medium-high heat.
  5. Simmer and thicken: Reduce the heat to low, partially cover the pot, and let it simmer gently for 15 to 20 minutes, allowing the curry to thicken and flavors to meld beautifully.
  6. Wilt the spinach: Stir in fresh baby spinach and cook just until wilted, about 2 minutes. Remove the pot from heat.
  7. Finish with cilantro and lemon juice: Stir in the chopped cilantro and fresh lemon juice. Taste and adjust the seasoning with additional salt or spices as needed.
  8. Serve: Ladle the hot chickpea curry into bowls. Top each serving with a dollop of Greek yogurt and a sprinkle of fresh cilantro, if desired. Enjoy with rice or warm naan bread.

Notes

  • You can substitute vegetable stock for chicken stock to keep the recipe vegetarian.
  • Adjust red pepper flakes to control heat level or omit for a milder curry.
  • Use light coconut milk for a lower-fat version but the curry will be less creamy.
  • Serve with basmati rice or naan for a complete meal.
  • Leftover curry stores well refrigerated for up to 4 days and tastes even better the next day.

Find it online: https://flavorspath.com/easy-chickpea-curry-recipe/