If you’re on the lookout for a dish that’s not only bursting with flavor but also incredibly simple to make, you’re in for a treat with this Easy Chickpea Curry. This delightful dish is perfect for weeknight dinners, meal prep, or when you have friends over. With its vibrant colors and rich spices, this curry will transport your taste buds straight to the heart of India. Plus, it’s packed with wholesome ingredients that will keep you feeling satisfied and nourished.
Why It Deserves a Spot
Chickpeas are a fantastic source of protein and fiber, making them a staple in many healthy diets. This Easy Chickpea Curry showcases this nutritious legume in a way that is both comforting and exciting. The combination of spices and creamy coconut milk creates a luxurious sauce that clings to the chickpeas, while the addition of fresh spinach adds a pop of color and nutrients. Serve it over rice or with warm naan bread, and you’ve got yourself a meal that is not only delicious but also incredibly satisfying.
Ingredient List
To whip up this Easy Chickpea Curry, gather the following ingredients:
- 1 tablespoon olive oil or coconut oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 28 ounces fire-roasted tomatoes
- 1 tablespoon curry powder (or more to taste)
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (or more if you want it spicy)
- 30 ounces cans chickpeas, rinsed and drained
- 1 cup coconut milk
- 2 cups fresh spinach
- Rice and/or naan bread, for serving
Gear Checklist
Before you start cooking, make sure you have the following kitchen tools:
- Large skillet or saucepan – for sautéing and simmering the curry.
- Cutting board and knife – for chopping vegetables.
- Measuring spoons – to measure out spices and oil.
- Can opener – for opening those canned chickpeas and tomatoes.
- Wooden spoon or spatula – for stirring the curry.
Method: Easy Chickpea Curry
Step 1: Sauté the Aromatics
In a large skillet or saucepan, heat the olive oil or coconut oil over medium heat. Once hot, add the chopped yellow onion. Sauté for about 5 minutes, or until the onions become translucent and fragrant. Next, stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until they are aromatic.
Step 2: Build the Flavor Base
Add the fire-roasted tomatoes to the skillet, followed by the curry powder, garam masala, turmeric, kosher salt, black pepper, and cayenne pepper. Stir everything together, allowing the spices to toast slightly in the mixture for about 2 minutes. This enhances the flavors and makes your kitchen smell amazing!
Step 3: Add the Chickpeas and Coconut Milk
Once the spices are fragrant, add the rinsed and drained chickpeas to the skillet. Stir to combine, then pour in the coconut milk. Bring the mixture to a gentle simmer, allowing it to bubble away for about 10-15 minutes. This will give the flavors a chance to meld beautifully.
Step 4: Add the Spinach
Just before serving, fold in the fresh spinach. Cook for another 2-3 minutes, or until the spinach is wilted and vibrant. Taste and adjust the seasoning if necessary, adding more curry powder or cayenne for heat if desired.
Step 5: Serve and Enjoy
Serve your Easy Chickpea Curry hot over fluffy rice or with warm naan bread on the side. This dish is perfect for sharing and is sure to impress your guests or family!
Quick Replacement Ideas
If you’re missing an ingredient or want to customize your curry, here are some quick replacements:
- Chickpeas: Try using lentils or white beans for a different texture.
- Coconut milk: Substitute with almond milk or any plant-based cream, though it will alter the flavor slightly.
- Spinach: Kale or Swiss chard can be used instead of spinach.
- Spices: If you don’t have garam masala, a mix of cumin, coriander, and cinnamon can work in a pinch.
Notes from the Test Kitchen
- This Easy Chickpea Curry is highly adaptable; feel free to add more vegetables like bell peppers or zucchini for added nutrition.
- The curry can be made ahead of time and tastes even better the next day as the flavors deepen.
- For a creamier texture, blend a portion of the chickpeas before adding the coconut milk.
- Don’t skimp on the spices; they are key to bringing the dish to life!
Make-Ahead & Storage
This Easy Chickpea Curry is perfect for meal prep! You can make it ahead of time and store it in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove or in the microwave until heated through.
If you want to freeze it, allow the curry to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw it overnight in the fridge before reheating.
Easy Chickpea Curry FAQs
Can I make this curry spicy?
Absolutely! If you enjoy heat, feel free to increase the amount of cayenne pepper or even add fresh chopped chilies to the mix. Just be cautious and taste as you go!
What can I serve with this curry?
This Easy Chickpea Curry pairs wonderfully with fluffy rice, but you can also serve it with naan bread or even quinoa for a wholesome meal.
Is this recipe vegan-friendly?
Yes, this Easy Chickpea Curry is completely vegan as it uses coconut milk instead of dairy and is packed with plant-based ingredients.
Can I use dried chickpeas instead of canned?
Yes! If you prefer using dried chickpeas, soak and cook them beforehand. You’ll need about 1 cup of dried chickpeas, which will yield about 2-3 cups when cooked.
Time to Try It
With its robust flavor and comforting nature, this Easy Chickpea Curry is a must-try recipe for any fan of hearty, wholesome meals. The ingredients are simple yet packed with flavor, making it a great choice for both novice and experienced cooks alike. Make it tonight, and you’ll see why this dish deserves a permanent spot in your recipe rotation!
Easy Chickpea Curry
Ingredients
Equipment
Method
- In a large skillet or saucepan, heat the olive oil or coconut oil over medium heat. Once hot, add the chopped yellow onion. Sauté for about 5 minutes, or until the onions become translucent and fragrant. Next, stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until they are aromatic.
- Add the fire-roasted tomatoes to the skillet, followed by the curry powder, garam masala, turmeric, kosher salt, black pepper, and cayenne pepper. Stir everything together, allowing the spices to toast slightly in the mixture for about 2 minutes.
- Once the spices are fragrant, add the rinsed and drained chickpeas to the skillet. Stir to combine, then pour in the coconut milk. Bring the mixture to a gentle simmer, allowing it to bubble away for about 10-15 minutes.
- Just before serving, fold in the fresh spinach. Cook for another 2-3 minutes, or until the spinach is wilted and vibrant. Taste and adjust the seasoning if necessary.
- Serve your Easy Chickpea Curry hot over fluffy rice or with warm naan bread on the side.
Notes
- This Easy Chickpea Curry is highly adaptable; feel free to add more vegetables like bell peppers or zucchini for added nutrition.
- The curry can be made ahead of time and tastes even better the next day as the flavors deepen.
- For a creamier texture, blend a portion of the chickpeas before adding the coconut milk.
- Don’t skimp on the spices; they are key to bringing the dish to life!
