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Easy Chickpea Curry Recipe

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3.9 from 12 reviews

This Easy Chickpea Curry recipe is a flavorful and hearty vegetarian dish that combines chickpeas, fresh vegetables, and aromatic Indian spices in a creamy coconut milk base. Perfect for a healthy weeknight dinner, it features tender spinach and a hint of lemon juice for brightness, served optionally with Greek yogurt for added creaminess.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Base and Vegetables

  • 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 and Flavorings

  • 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 and Others

  • 1 (14 oz) can crushed tomatoes
  • 1 (14 oz) can full-fat coconut milk
  • ½ cup chicken or vegetable stock
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 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

  1. Prepare the base: Heat the olive oil in a large lidded pot or Dutch oven over medium heat. When the oil is hot and shimmering, add the diced onion. Cook, stirring occasionally, until the onion is softened and golden brown, about 5 to 6 minutes.
  2. Add aromatics: Stir in the minced garlic and grated ginger. Cook until fragrant, about 1 minute, taking care not to burn the garlic. Add the diced red bell pepper and continue cooking for another 5 minutes, until the pepper starts to soften.
  3. Add spices and tomato paste: Add the tomato paste, garam masala, turmeric, cumin, cinnamon, salt, and optional red pepper flakes. Stir constantly for about 1 minute until the spices are very fragrant and well combined with the vegetables.
  4. Simmer the curry: Pour in the crushed tomatoes, coconut milk, and chicken or vegetable stock. Add the rinsed chickpeas and bring the mixture to a boil. Reduce heat to low and simmer partially covered for 15 to 20 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
  5. Add spinach and finish: Stir in the fresh baby spinach and cook until wilted, about 2 minutes. Remove the pot from heat and mix in the chopped cilantro and fresh lemon juice. Taste and adjust seasoning if necessary.
  6. Serve: Serve the chickpea curry hot, garnished with extra cilantro and a dollop of Greek yogurt if desired.

Notes

  • You can substitute the chickpeas with other beans like cannellini or kidney beans if preferred.
  • For a vegan version, omit the Greek yogurt or use a plant-based yogurt alternative.
  • If you prefer a spicier curry, increase the red pepper flakes or add fresh chili peppers.
  • The curry can be served with rice, naan, or any bread of choice for a complete meal.
  • Leftovers store well in the refrigerator for up to 3 days and can also be frozen for up to 1 month.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/easy-chickpea-curry-recipe/