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Easy Chickpea Curry Recipes

Easy Chickpea Curry Recipes

Creamy, comforting chickpea curry made in one pan with pantry staples. A weeknight-friendly dish packed with warm spices.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 1.5 tbsp olive oil
  • 1.25 cup yellow onion, diced
  • 2 tsp minced garlic
  • 1 tbsp fresh ginger, grated
  • 1.25 tbsp curry powder
  • 0.75 tsp ground cumin
  • 0.5 tsp garam masala
  • 0.5 tsp smoked paprika
  • 0.25 tsp crushed red pepper flakes optional heat
  • 2 tbsp tomato paste
  • 14 oz diced tomatoes with juices
  • 0.67 cup vegetable broth
  • 13.5 fl oz full-fat coconut milk
  • 3 cup cooked chickpeas, rinsed and drained
  • 2 cup baby spinach, roughly chopped
  • 1 tsp kosher salt plus more to taste
  • 0.25 tsp black pepper
  • 1 tbsp fresh lime juice
  • 0.25 cup fresh cilantro, chopped

Instructions

Preparation Steps

  • Warm the olive oil in a large skillet over medium heat.
  • Sauté the diced onion until soft and lightly golden, about 5 minutes.
  • Stir in garlic and ginger; cook until fragrant, 30 to 60 seconds.
  • Bloom curry powder, cumin, garam masala, paprika, and pepper flakes for 30 seconds.
  • Mix in tomato paste; cook until darkened, about 1 minute.
  • Pour in tomatoes and broth; simmer gently for 5 minutes.
  • Add chickpeas and coconut milk; simmer until slightly thickened, 10 to 12 minutes.
  • Fold in spinach to wilt, then season with salt and black pepper.
  • Finish with lime juice and cilantro. Serve hot.

Notes

Stir in a spoonful of peanut butter for a nutty twist, or add peas for extra color. Serve over basmati rice or with warm naan. Leftovers keep 4 days refrigerated; the flavors deepen by day two.
This recipe is an original creation inspired by classic Easy Chickpea Curry Recipes flavors. All ingredient ratios and instructions are independently developed.