Easy Chickpea Curry Recipe

This lush chickpea curry recipe is surprisingly easy, has a lot of flavor, and is made in one pot. 

If you enjoy Indian food, you'll love this easy chickpea curry recipe. It's made with a wonderful blend of simple ingredients like chickpeas, coconut milk, and spices, brightened up with baby spinach and lime juice. It's a fantastic vegan curry recipe the whole family will enjoy.

Coconut Chickpea Ingredients

• Olive oil - I prefer olive oil, but any cooking oil will work. Avocado and vegetable oil are great and if you like the flavor of coconut, coconut oil will work well.  
• Yellow onion and fresh garlic - You'll use onion and garlic, along with the ginger for the aromatics and wonderful flavor in this recipe. 
• Ginger - I recommend using fresh ginger, but if you only have ground ginger, use ½ teaspoon. 
• Green chili - You can use any green chili you prefer. Most commonly found at the grocery store are Anaheim, jalapeno, serrano and poblano chilis. If you like a mild flavor, choose an Anaheim or poblano pepper. Jalapenos are generally mild, but you can get a spicy one. Serrano peppers will be on the spicier side. 
• Curry powder - Make your own curry powder or use store bought. 
• Canned chickpeas - I like to use cans of chickpeas because they're easy and delicious. If you prefer to make your own from dried beans, that will work too. Chickpeas may also be called garbanzo beans. 
• Vegetable broth - If you don't have vegetable broth or stock and don't need the recipe to be vegan, you can use chicken stock or broth. 
• Unsweetened coconut milk - Use a can of coconut milk for the best flavor. A full-fat coconut milk is best, but light coconut milk will also work.  
• Baby spinach - Spinach will add a healthy dose of leafy greens and brighten the flavor. They also add a beautiful color to this dish. If you don't have any spinach, you can use a little kale or leave it out. If using kale, use 1-1.5 cups. 
• Lime juice - Lime juice brightens this recipe and adds the perfect amount of acidity to balance the flavors. 
• For serving - Serve with a garnish of soft herbs like cilantro or parsley, and on top of brown or basmati rice, or alongside naan bread.

See the recipe card for quantities. 

How to Make Indian Chickpea Curry

1. Step 1: Heat the oil in a large pot over medium-high heat. Once it’s hot, add the onion and cook for 4 minutes or until it becomes translucent, stirring occasionally.

2. Step 2: FAdd the ginger, garlic, and green chili to the pot and stir to combine for 30 seconds. Then, add the salt and curry powder. Stir for 30 seconds to combine. 

3. Step 3: Add the chickpeas and stir till they are coated in the spices as well. Let them cook for 2 to 3 minutes.

4. Step 4: Add the vegetable stock and coconut milk to the pot and stir to combine.  

5. Step 5: Bring to a boil, then reduce to a simmer and allow to cook for 20 to 25 minutes or until the chickpeas are tender and the liquid has reduced.

6. Step 6: Turn off the heat and add the spinach. Stir till the spinach wilts. Add the lime juice and any herbs and serve with rice or naan.

If you try this easy curry recipe, leave a comment and a star rating below!

Chickpea Curry

This cozy chickpea curry recipe is so delicious - it's a warming and hearty meal that's easy to make!

5 from 3 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 servings

Author: Emily Wilson

1x2x3x

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 1 1-inch piece ginger grated
• 2 cloves garlic minced
• 1 green chili finely diced
• 2 teaspoons kosher salt
• 2 tablespoons curry powder
• 2 cans (15-ounces each) chickpeas drained and rinsed
• 1 cup vegetable stock
• 1 can (15-ounces) coconut milk
• 3 cups packed baby spinach
• 2 tablespoons freshly squeezed lime juice
• Optional - serve with a garnish of soft herbs like cilantro or parsley

Instructions

• Heat the oil in a large pot over medium-high heat. Once it’s hot, add the onion and cook for 4 minutes or until it becomes translucent, stirring occasionally.
• Add the ginger, garlic, and green chili to the pot and stir to combine for 30 seconds. Then add the salt and curry powder. Stir for 30 seconds to combine. 
• Add the chickpeas and stir till they are coated in the spices as well. Cook for 2 minutes, stirring occasionally.
• Use the vegetable stock to deglaze the pot, scraping up any bits you can.
• Add coconut milk to the pot and stir to combine. Bring to a boil, then reduce to a simmer and allow to cook for 20 to 25 minutes or until the chickpeas are tender and the liquid has reduced. 
• Turn off the heat and add the spinach. Stir till the spinach wilts. 
• Add the lime juice and any herbs and serve with rice or naan. 

Nutrition

Serving: 1g | Calories: 605kcal | Carbohydrates: 69g | Protein: 22g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 1484mg | Potassium: 1063mg | Fiber: 19g | Sugar: 13g | Vitamin A: 2326IU | Vitamin C: 17mg | Calcium: 169mg | Iron: 11mg