Everyday Chickpea Curry
This vegetarian easy chickpea curry comes together in less than 30 minutes and is made with basic pantry ingredients.
Here with an weeknight dinner recipe to add to your rotation! Everyday chickpea curry. I made a version of this all the time back in my college days.
In my junior and senior year, I lived in my first on-campus townhouse with a working kitchen. After surviving dining hall food for two years prior, I remember how excited I was for that space. The counter space was severely limited, I had to share the fridge with three other friends, and my kitchen tool arsenal was nowhere near what it is today, but that didn’t stop me from cooking nearly every day of the week.
I made homemade pasta sauce (I was probably the only college student hoarding parmigiano-reggiano in my fridge!), batches of soup, refried bean quesadillas, and a handful of other simple dinners.
This everyday chickpea curry was one of my regulars. It was affordable, quick to come together, nutritious, and filling. Most of the ingredients were already in my pantry too.
While I would never dare to call this an ‘authentic’ Indian chickpea curry by any stretch of the imagination, it was the closest thing that I could get living in my one-stoplight college town in upstate New York.
While the base of today’s recipe is the same, this version is elevated with a splash of creamy coconut milk, baby spinach, lime juice, and a generous handful of chopped cilantro.
Feel free to adjust the seasonings and spices to your taste. Always start on the more conservative side, as everyone’s curry powder blend will vary a bit in heat and intensity. Serve this with brown rice pilaf, a side of toasted naan, and yogurt.
It’s not as sophisticated in flavor as this cauliflower curry or my favorite green lentil soup, but it makes a fantastic weeknight dinner when you’re short on time!
Everyday Chickpea Curry
- 1 tablespoon coconut or neutral-flavored oil
- 1 medium yellow onion diced
- 2 cloves garlic finely chopped
- 2 teaspoons finely chopped fresh ginger
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 (15-ounce) can crushed tomatoes
- 1 (15-ounce) can chickpeas drained and rinsed well
- ½ cup (120 mL) full-fat coconut milk
- 1 cup fresh baby spinach leaves loosely packed
- 1 teaspoon lime juice
- ¼ cup cilantro leaves roughly chopped, plus more for garnishing
- kosher salt
- freshly ground black pepper
- Heat the oil in large skillet over medium heat. Add the onion, salt lightly, and sauté for 8 to 10 minutes, stirring occasionally, or until the onion is very soft and translucent. Add the garlic and ginger, and sauté for an additional minute or so. Add the spices and sauté, stirring constantly, for 30 seconds or until aromatic.
- Add the crushed tomatoes, chickpeas, coconut milk and bring to a very low simmer. Cook for 10 to 15 minutes. Add the spinach leaves and stir to combine. The heat of the mixture will wilt the spinach fairly quickly.
- Stir in the lime juice and chopped cilantro. Season to taste with salt and pepper. Serve with rice or toasted naan.
19 Comments on “Everyday Chickpea Curry”
I am committed to eating more beans and pulses In my diet and less meat .
For health reasons and ecological reasons too . Eating beans instead of meat is cheaper on the pocket as well .
I will try the recipes and give you my feedback.
Thank you .
Just made this! Easy and quick! Delicious!
Would this go best with your basmati rice pilaf or the jasmine coconut rice?
Coconut would be delicious, but both are great!
My husband can’t eat anything with coconut or coconut milk. Do you know a good substitute for coconut milk that would be flavourful?
You could add a large spoonful of full fat yogurt or perhaps some cashew cream? There is nothing that resembles the flavor of coconut though, but both those options could add some creaminess that would be missing otherwise. Or a dash of heavy cream.
I added nothing and it was delicious! I was out of cumin so couldn’t use it ; oh well. It was a hit and I’ve already served it twice. Thanks so much for sharing!
Laura, what a delicious recipe! Made it for lunch and loved it!
Laura, it looks perfect and tasty! Can’t wait to have this anytime of the day, love it!
I added a sweet potato and some 5 spice and a jalapeño..it was delicious!
Wonderful for a fast, easy vegetarian meal. Super tasty!
Made this tonight for an Indian potluck. People raved about it! Very easy and flavorful. I added some brown sugar to sweeten it a little bit. (Because I sweeten everything a little bit.) Served with warm ABP turmeric almond milk (also delicious), also sweetened a liiiiittle more than called for. Definitely recommend both recipes.
You never specified when to add the ginger 🙁 🙁 🙁 🙁
So sorry for the confusion! That was a typo on my end, and I will go in and fix it. The ingredients are always listed in order that you add them, so it should have been sauté the garlic AND ginger. Thanks for bringing this to my attention!
I added a stick of butter and some cinnamon for depth.
YUM it looks really delicious! I’m always trying to find new recipes for weekdays, so thanks for sharing this wonderful one …
Ginger by Choice I Food & Lifestyle Blog
Ohhh… this looks good and it looks like I could throw a few more veggies into this mix (I am flush with garden veggies).
Pinning this! It looks like the perfect weeknight meal, packed with flavor and still pretty healthy 🙂
The colors in these photos are so vibrant! I especially love that blue bowl!! Definitely pinning to try soon – I’ve been wanting to make curry!