Chickpea Curry

This creamy, flavorful chickpea curry is a one-pot wonder! Packed with spices, coconut milk, and protein-rich chickpeas, it’s an easy, hearty meal for any night.

If you enjoy these flavors, more vegan options to try include vegetable curry, Tex-Mex quinoa bowls and chickpea coconut curry soup.

Why You’ll Love It

Easy to make: There’s nothing difficult about making this simple chickpea curry recipe.
Plenty of flavor: Warm, aromatic spices, garlic and ginger, coconut milk, and chickpeas are just some of the tasty flavors in this dish.
Gluten-free, dairy-free, vegetarian, and vegan-friendly: Suitable for a range of dietary requirements.
A one-pot dish: You only need one pot which cuts down on the washing up!
Make it in just 30 minutes: It’s a super-quick curry to whip up.

Easy Chickpea Curry Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chickpeas: Canned chickpeas are a quicker, simpler option to prepare than dried.
Onion, garlic and ginger: Aromatic ingredients that add so much flavor.
Spices: Ground coriander, turmeric, chili powder, curry powder, and garam masala add warm flavors. I like to use Kashmiri chili powder in mine.
Spinach: Fresh baby spinach is so delicious in here. Don’t use frozen spinach – it’s too watery and lacks that fresh color and flavor.
Coconut milk: A dairy-free choice with an exotic flavor. For the creamiest texture and best flavor, use full-fat coconut milk instead of a low-fat version. It adds richness and balances the spices.
Vegetable broth: For the sauce. You can use water instead if preferred.

How to Make Curried Chickpeas

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Sauté the aromatics: Sauté the diced onion over a medium heat until soft and then add the garlic and ginger.
Add the spices: Add the spices and stir well to toast briefly.
Make the sauce: Stir in the tomato paste and add the canned tomatoes and vegetable stock or broth.
Add the chickpeas and spinach: Stir in the chickpeas and simmer, then add the spinach and coconut milk, and cook some more.
The finishing touches: Season to taste and add chopped cilantro, then serve hot garnished with more cilantro and some lime wedges.

Substitutions and Variations

Chickpeas: Also known as garbanzo beans, chickpeas are the main ingredient, but you can use different beans or a mixture of beans and lentils if you want.
Adjust the heat: If you prefer a milder curry, reduce the amount of chili powder. If you like extra spice, add more or include a pinch of cayenne pepper.
Canned tomatoes: I used finely diced canned tomatoes. Use crushed tomatoes if preferred, or half fresh tomatoes and half canned.
Vegetables: Add extra vegetables to your chickpea spinach curry, perhaps fresh chopped tomatoes, zucchini, mushrooms, or okra.
Curry powder: Use any brand you prefer and choose from hot, medium or mild curry powder.
Coconut milk: Although light coconut milk would work, full fat coconut milk is so much tastier and richer.

Serving Suggestions

Appetizers: Begin your vegan-friendly meal with pita chips and pink beet hummus or this Asian zoodle salad.
Side dishes: Serve this vegetarian curry with sweet potatoes, warm naan bread or basmati rice to soak up the delicious curry sauce.
Desserts: Finish with strawberry oatmeal bars or vegan cookie dough ice cream.

How to Store Chickpea Curry with Spinach

Store: Store leftovers in an airtight container in the refrigerator for up to a week.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: You can warm your easy chickpea spinach curry back up in a pan on the stove.