Chickpea Curry (Easy, Creamy & One Pot!)

Overhead view of chickpea curry in pot with text overlay that reads chickpea curry easy weeknight dinner ready in 30 minutes

5 from 16 votes

This Chickpea Curry is cozy, bold, and ready in under 30 minutes. Made with pantry staples in one pot, it’s the perfect dinner for nights when you want something hearty and healthy but don’t want to fuss. With warming spices, creamy coconut milk, and protein-packed chickpeas, this version is both rich and satisfying while still light enough to enjoy any night of the week. It’s the kind of back-pocket recipe you’ll turn to again and again. Naturally vegan, gluten-free, and super budget-friendly.

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 6

Author: Sam Turnbull

Ingredients

1 tablespoon light oil (such as canola or coconut, or sub water or broth for oil-free)
1 small yellow onion finely chopped
3 cloves garlic minced or pressed
1 tablespoon fresh ginger minced or grated
1 tablespoon garam masala
1 teaspoon smoked paprika (or regular paprika if preferred)
½ teaspoon ground cumin
¼ - 1 teaspoon red pepper flakes (optional, for heat)
1 can (14 oz / 400 mL) diced tomatoes (or 1 ½ cups)
2 cans (14 oz / 400 mL each) chickpeas drained and rinsed (about 3 cups)
1 can (14 oz / 400 mL) full-fat coconut milk (see notes for subs)
2 tablespoon tomato paste
¾ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
1 lime (½ juiced and ½ cut into wedges for serving)
2 large handfuls baby spinach or chopped kale
Fresh cilantro or green onions chopped, for garnish (optional)
Cooked rice, quinoa, or naan for serving (optional)

US Customary - Metric

Instructions

Sauté the aromatics: In a large skillet or pot, heat the oil over medium heat. Add the onion, garlic, and ginger. Sauté for about 5 minutes, stirring occasionally, until the onion softens and begins to brown.
Toast the spices: Add the garam masala, smoked paprika, cumin, and red pepper flakes (if using). Stir constantly for 30–60 seconds until fragrant.
Simmer the curry: Stir in the diced tomatoes (with juices), chickpeas, coconut milk, tomato paste, salt, and pepper. Bring to a gentle simmer and cook uncovered for 10–15 minutes, stirring occasionally, until slightly thickened and flavorful. If the curry becomes too thick, add a splash of broth or water to thin as needed. Have more time? Simmer for up to 30 minutes to deepen the flavor even more.
Add greens and lime: Stir in the spinach or kale and cook for 1 - 2 minutes, until wilted. Add the juice of ½ lime and adjust seasoning to taste.
Serve and enjoy: Ladle into bowls and garnish with cilantro or green onions, and a lime wedge if desired. Serve with rice, naan, or your favorite grain.

Notes

Storage: Allow leftovers to cool, then transfer to an airtight container. Store in the fridge for up to 4 days, the flavor gets even better the next day! For longer storage, freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen the sauce if needed.

What is Garam Masala? Garam masala is a warm, fragrant Indian spice blend made from cinnamon, cardamom, cloves, cumin, coriander, nutmeg, and black pepper (exact blends vary by region or brand). It adds depth and aroma to curries without making them spicy. Substitute: If you don’t have garam masala, you can use 2 teaspoons curry powder + ½ teaspoon cinnamon as a backup, it won’t be exactly the same, but it’ll still be delicious.

No coconut milk? Sub 1 cup plain unsweetened vegan yogurt, cashew cream, or a store bought unsweetened vegan heavy cream and an extra splash of broth.

Make it spicier: Add cayenne or even more crushed red pepper flakes.

Add more veggies: Add chopped bell peppers, zucchini, cauliflower, or small sweet potato cubes when you add the chickpeas, so they simmer in the sauce and cook until fork-tender.

Nutrition

Find it online:

https://itdoesnttastelikechicken.com/chickpea-curry/

Scan the QR code for updates, tips, and to ask me any questions!