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Homemade Easy Chickpea Curry photo

Easy Chickpea Curry

This Easy Chickpea Curry is bursting with flavor and is incredibly simple to make!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil or coconut oil
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 2 teaspoons fresh ginger grated
  • 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
  • a pinch cayenne pepper (or more if you want it spicy)
  • 30 ounces canned chickpeas rinsed and drained
  • 1 cup coconut milk
  • 2 cups fresh spinach
  • Rice and/or naan bread for serving

Equipment

  • Large skillet or saucepan
  • Cutting board and knife
  • Measuring spoons
  • Can opener
  • Wooden spoon or spatula

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!