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This Easy Chickpea Curry is the perfect weekday dinner since it’s quick and easy to make, comes together in one pot, and uses kitchen staples so you can make curry whenever the urge strikes. By the way, this dish has a lot of flavor without using difficult-to-find spices, plus it’s high in protein and fiber! So even the most ardent meat lovers will not miss the meat in this vegan dinner.
This Chickpea Curry is one of those dishes that you can cook on the spur of the moment. The meat doesn’t need to be defrosted. You don’t have to go out and buy fresh, rapidly withering vegetables. Simply take a few cans from the cupboard, combine them with a few other essential items you most likely have on hand, and you’ll create a very great supper in under an hour.
I must stress the deliciousness.
It’s creamy, tomatoey, and loaded with spices. It’s rich, smooth, and filling. It’s a meal that will keep you full on the first serving, but you won’t be able to stop from going back for more.
What makes it the ultimate chickpea curry recipe?
This chickpea curry is perfect for a weeknight meal. That is, it is entirely intended to get food on the table quickly. Consequently, there are no shortcuts. To prepare a thick sauce, sauté real onion, garlic, and fresh ginger before adding tomatoes, chickpeas, and coconut milk. The manner it comes together will have you addicted to it as a go-to quick supper. Here are the reasons why this is the greatest chickpea curry for weekday evenings:
- It takes around 20 minutes to prepare. Of course, this is dependent on your ability to rapidly cut a few vegetables. However, the cooking time is only 12 minutes, making this a super-quick dinner!
- It’s a nutritious meal packed with plant-based protein. Chickpeas and spinach are high in nutrients, as is the veggie-based sauce. It creates a substantial and healthful meal.
- It has a strong flavor. The fragrant foundation of onion, garlic, and ginger is topped with cumin, coriander, and curry powder. It’s finished with a swirl of coconut milk for a creamy consistency.
- Fire-roasted tomatoes reduce cooking time. Because this sort of tomato tastes sweet straight out of the can, it saves on cooking time.
Is this an authentic Indian curry?
Is this chickpea curry real Indian food? It tastes a lot like chana masala, the typical Indian curried chickpeas. While this isn’t a completely traditional Indian curry dish, it does include Indian spices.
What if I don’t have access to fire-roasted tomatoes?
Due to their sweet flavor straight out of the can, fire-roasted tomatoes are essential in this recipe. These scorched tomatoes have been canned after being roasted over an open fire. Other tomato types may taste bitter from the can and must be cooked for a longer period of time.
If you can’t get fire-roasted tomatoes, you may use any high-quality canned tomato type instead. To eliminate the bitterness, you may need to simmer the sauce for a little longer. Take a taste before adding the coconut milk at the end to determine if it needs more love. There’s a lot going on flavor-wise in this recipe, so depending on the grade of tomatoes you use, you could be okay with the cooking time as written.
Do Children Enjoy Chickpea Curry?
Yes, our 3-year-old loves it! Our child is pretty open-minded about food, but when it’s loaded with spices, he complains that it’s too “spicy.” So, I was curious what the reaction to this chickpea curry will be when we offered it to him. I could see the “spicy” remark being prepared in his thoughts.
But after one taste, he said, “It’s amazing!” And as I thought a bowl of delicious chickpea curry with basmati rice was empty in a matter of minutes. We can’t speak for your kids, but ours had a great time!
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List of Ingredients
- ½ tsp coriander
- ¾ tsp kosher salt
- 1 tsp cumin
- 1 tsp grated ginger
- 1 tbsp curry powder
- 1 tbsp of coconut oil (you can also use olive oil)
- 1 large garlic clove
- 1 yellow onion
- ½ cup coconut milk
- 6 cups (5 oz) of baby spinach leaves
- 28-ounce can of crushed fire-roasted tomatoes
- 2 15-ounce cans of chickpeas
- To serve, basmati rice, white or brown
- Cook the basmati rice first if you decide to serve it with rice.
- Finely chop the onion. Mince the Garlic and Ginger. Rinse and drain the chickpeas.
- Heat the oil in a large pan over medium-high heat—Cook for 5 minutes after adding the onion. Throw in the garlic, ginger, and spinach and sauté for 2 minutes until the spinach is thoroughly wilted.
- Gently add the tomatoes, followed by the curry powder, cumin, coriander, salt, and chickpeas. Cook for 5 minutes or until the sauce is bubbling.
- Remove from the stove and stir in the coconut milk until completely mixed. Then serve with basmati rice on the side.