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Chickpea Curry (Easy, Creamy & One Pot!)
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
10 min
Cook
20 min
Total
30 min
Serves
6
Instructions
- 01
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.
- 02
Toast the spices: Add the garam masala, smoked paprika, cumin, and red pepper flakes (if using). Stir constantly for 30–60 seconds until fragrant.
- 03
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.
- 04
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.
- 05
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.
Nutrition
per serving · 1 serving without rice (recipe makes 6 servings)
- Calories
- 312
- Protein
- 10g
- Carbs
- 31g
- Fat
- 18g
- Fiber
- 8g
- Sugar
- 7g
- Sat. fat
- 13g
- Sodium
- 444mg
Variations & swaps
Tips and Variations
- Swap out the coconut milk: You can substitute 1 cup of plain unsweetened vegan yogurt, cashew cream, or unsweetened vegan heavy cream for the coconut milk if you have an allergy or prefer not to use it. If needed add a splash of vegetable broth or water to thin it out.
- Simmer it longer: I love that this chickpea curry comes together with just 15 minutes of simmering on the stovetop, but for even deeper flavor, you can simmer it for up to 30 minutes.
- Veg it up: You can add almost any vegetable you like to this curry; I recommend adding them at the same time you add the chickpeas. Cauliflower, cubes of butternut squash or sweet potato, red bell pepper, and zucchini would be especially delicious.
- Meal prep: This curry tastes even better the next day. Perfect for freezing or stashing in the fridge for easy grab-and-heat lunches.
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