How spicy is chickpea curry?

This chickpea curry is mild. If you prefer a spicier curry, you can add chili peppers or use spicy curry powder.

Can I substitute lentils or split peas for chickpeas?

Absolutely! Red lentils work well and cook in about 15 minutes. It's best to try lentils in my Red Lentil Curry or Coconut Lentil Curry .

Does chickpea curry freeze and reheat well?

Yes! This curry freezes exceptionally well for up to 3 months. The chickpeas maintain their texture perfectly. When reheating from frozen, thaw overnight in the fridge, then warm on the stovetop with a splash of coconut milk to refresh the sauce. The spices actually deepen over time, making leftovers even more delicious!

This Easy Chickpea Curry Is the Epitome of a Quick Weeknight Dinner

Name: Easy Chickpea Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Indian Inspired
Ingredients: 1 yellow onion; 1 large garlic clove; 1 teaspoon grated ginger; 1 tablespoon coconut oil or olive oil; 6 cups (5 ounces) baby spinach leaves (or chopped spinach); 28-ounce can crushed fire roasted tomatoes (see Notes); 1 tablespoon curry powder; 1 teaspoon cumin; 1/2 teaspoon coriander; 3/4 teaspoons kosher salt; 2 15-ounce cans chickpeas; 1/2 cup full fat canned coconut milk; White or brown basmati rice, to serve

Easy Chickpea Curry

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4.8 from 25 reviews

This chickpea curry is the ultimate healthy and easy weeknight dinner! It’s done in 20 minutes, totally plant based, and full of flavor.

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 1x
Category: Main Dish
Method: Stovetop
Cuisine: Indian Inspired
Diet: Vegan

Ingredients

Scale

1 yellow onion
1 large garlic clove
1 teaspoon grated ginger
1 tablespoon coconut oil or olive oil
6 cups (5 ounces) baby spinach leaves (or chopped spinach)
28-ounce can crushed fire roasted tomatoes (see Notes)
1 tablespoon curry powder
1 teaspoon cumin
1/2 teaspoon coriander
3/4 teaspoons kosher salt
2 15-ounce cans chickpeas
1/2 cup full fat canned coconut milk
White or brown basmati rice, to serve

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Instructions

If you’re serving with rice, start the basmati rice.
Mince the onion. Mince the garlic. Peel and mince the ginger (or grate it). Drain and rinse the chickpeas.
In a large skillet, heat the oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted.
Carefully pour in the tomatoes, then add the curry powder, cumin, coriander, salt, and chickpeas. Cook for 5 minutes until bubbly.
Stir in the coconut milk until fully combined, then remove from the heat. Serve with basmati rice. Store leftovers up to 3 days refrigerated.

Notes

This type of tomatoes is key in this recipe, because of their sweet flavor right out of the can. These tomatoes have been charred over an open fire, then canned. Other tomato varieties can taste bitter out of the can, and need to be cooked for longer. Here’s where to find them online. If you can’t find them, substitute high quality canned tomatoes and cook the sauce 10 minutes longer.

Find it online: https://www.acouplecooks.com/chickpea-curry/