Description
Easy Chickpea Curry is a cozy and hearty vegetarian dish perfect for fall and winter dinners. Made with warm spices like garam masala, turmeric, and cinnamon combined with creamy coconut milk and nutritious chickpeas, this curry is gluten-free, dairy-free, and packed with flavor. It comes together quickly in under 30 minutes, making it an ideal nourishing meal for busy weeknights or comforting weekends.
Ingredients
Base Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 large red bell pepper, diced
Spices & Seasonings
- 2 tablespoons tomato paste
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon salt (or to taste)
- ¼ teaspoon red pepper flakes (optional)
Liquids & Canned Goods
- 1 (14 oz) can crushed tomatoes
- 1 (14 oz) can full-fat coconut milk
- 2 (15 oz) cans chickpeas, drained and rinsed
- ½ cup chicken or vegetable stock
Fresh Greens & Garnishes
- 4 cups fresh baby spinach
- ¼ cup fresh cilantro, chopped, plus more for garnish
- 2 tablespoons fresh lemon juice
- Greek yogurt, for serving (optional)
Instructions
- Heat the oil: In a large skillet or saucepan, heat 2 tablespoons of extra-virgin olive oil over medium heat until shimmering.
- Sauté aromatics: Add the diced yellow onion, minced garlic, and grated fresh ginger to the pan. Cook, stirring frequently, until the onion is translucent and fragrant, about 5-7 minutes.
- Add vegetables and tomato paste: Stir in the diced red bell pepper and 2 tablespoons of tomato paste. Cook for another 2-3 minutes to combine flavors and slightly caramelize the tomato paste.
- Mix in spices: Add 2 teaspoons garam masala, 1 teaspoon turmeric, 1 teaspoon cumin, ½ teaspoon cinnamon, 1 teaspoon salt, and ¼ teaspoon red pepper flakes if using. Stir constantly for 1-2 minutes to toast the spices and release their aromas.
- Add liquids and chickpeas: Pour in the can of crushed tomatoes, can of full-fat coconut milk, and ½ cup chicken or vegetable stock. Stir to combine. Then, add the drained and rinsed chickpeas and mix well.
- Simmer the curry: Bring the mixture to a gentle simmer. Reduce heat to low and cook uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
- Incorporate greens and finish: Stir in 4 cups of fresh baby spinach and ¼ cup chopped fresh cilantro. Cook for an additional 2-3 minutes until the spinach wilts. Remove from heat and stir in 2 tablespoons fresh lemon juice to brighten the flavors.
- Serve: Spoon the chickpea curry into bowls, garnish with extra cilantro, and serve with a dollop of Greek yogurt if desired for creaminess and cooling contrast.
Notes
- For a vegan version, omit Greek yogurt or substitute with coconut yogurt.
- You can adjust the red pepper flakes to control the spiciness.
- Serve with basmati rice, naan bread, or quinoa for a complete meal.
- Leftovers store well in the refrigerator for up to 4 days and also freeze nicely.
- Use vegetable stock to keep the dish vegetarian or vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
