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Easy Chickpea Curry Recipe
Easy Chickpea Curry is a cozy fall and winter dinner made with warm spices, coconut milk, and hearty chickpeas. This dairy-free, gluten-free vegetarian curry comes together in under 30 minutes for a nourishing, flavorful meal.
Prep
10 min
Cook
25 min
Total
35 min
Serves
6
Instructions
- 01
Heat the olive oil in a large lidded pot or Dutch oven over medium heat. Once the oil is glistening, add the diced onion and cook, stirring, until softened and golden, 5 to 6 minutes. Stir in the garlic and ginger and cook until fragrant, about 1 minute. Add the bell pepper and cook for about another 5 minutes, or until starting to soften.
- 02
Add the tomato paste, garam masala, turmeric, cumin, cinnamon, and salt. Stir constantly for about 1 minute, or until very fragrant. Stir in the crushed tomatoes, coconut milk, and stock. Add the chickpeas and bring to a boil. Reduce the heat to low and simmer, partially covered, until the mixture thickens and flavors meld, 15 to 20 minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from heat and stir in cilantro and lemon juice. Taste and adjust seasoning.
- 03
Serve hot with a dollop of Greek yogurt and a sprinkle of cilantro.
Nutrition
per serving
- Calories
- 379
- Protein
- 12grams
- Carbs
- 40grams
- Fat
- 20grams
- Fiber
- 10grams
- Sugar
- 12grams
- Sat. fat
- 12grams
- Sodium
- 993milligrams
- Cholesterol
- 0milligrams
Variations & swaps
Chickpea Curry Ingredients + Swaps
- Chickpeas: Also called garbanzo beans, canned chickpeas are always in my cupboard. I use them for hummus (great for entertaining on the fly!) or quick curries like this.
- Veggies: Onions, garlic, bell peppers.
- Spices: Garlic, garam masala, turmeric, cumin, cinnamon.
- Canned tomatoes + tomato paste: The tomato base gives this vegan curry a deep umami flavor.
- Coconut milk: I really prefer full fat coconut milk, but if light is what you have, it will work. Your curry won’t be quite as creamy.
- Stock: Veggie stock, chicken stock, or you could use water in a pinch.
- Spinach: Kale or collard greens also work.
Tips + Variations
- Curry is all about spice so make sure your spices are fresh. Most ground spices lose their punch after about six months. Garam masala in particular is a spice blend that I like to be sure is fresh and high-quality.
- To make your curry thicker: Take some of the tomato curry sauce and blend it with about half a can of chickpeas, then stir that back into the curry.
- Use cooked brown or green lentils in this recipe instead of chickpeas for a different but still-delicious lentil curry.
- Use dried chickpeas if you prefer and have the time. Use 2½ cups cooked chickpeas (usually about 1 cup dried).
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