Name: Easy Chickpea Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp olive oil; 1/2 tsp cardamom; 3 cloves garlic (minced); 1 tsp fresh ginger (minced); 1 1/4 c onions (diced); 1 1/4 c tomatoes (diced); 1 tsp turmeric; 1/2 tsp salt; 1/2 tsp cumin; 1 1/2 tbsp tomato paste; 1 c vegetable stock; 2 1/2 c chickpeas (drained and rinsed); 1 c coconut milk; 2 c spinach; 1 tsp garam masala; Cilantro (optional for garnish)

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This easy chickpea curry takes less than 30 minutes to whip up and is made with healthier, plant based ingredients. It's sure to be a quick and easy weeknight dinner that the whole family will enjoy! Serve with naan bread and rice, or even enjoy it on it's own.

Warm and cozy curries truly hit the spot for me when it's cold out. This easy chickpea curry is one of my go to recipes in the fall season! It's healthy, cozy, and packed with nutritious ingredients. Not to mention, it comes together in just 30 minutes and is made with simple ingredients that you probably already have on hand. Weeknight dinners couldn't be easier!

How to Serve this Easy Chickpea Curry

This healthy chickpea curry can easily be enjoyed on its own, but I love it with basmati rice and naan bread. You can also serve it with a side of veggies or with brown rice for more fibre and nutrition.

Ingredients in Healthy Chickpea Curry:

Chickpeas - canned chickpeas work best for this recipe. Be sure to rinse, drain and pat dry before using

Coconut milk - keeps this curry creamy and completely dairy free. Full-fat coconut milk works best for this recipe.

Onions, spinach, tomatoes - the base of your curry recipes and provides so much delicious, cozy flavours

Tomato Paste - helps to thicken the curry and add more flavour

Vegetable stock - any stock will work or even water if you don't have any stock on hand

Garam Masala -the flavour star in this cozy curry recipe!

Additional Spices - add more spice/warm flavours to the curry

Other Easy Weeknight Dinner's You Might Enjoy:

📖 Recipe

Easy Chickpea Curry

5 from 1 vote

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Servings 5

Ingredients

2 tablespoon olive oil
½ teaspoon cardamom
3 cloves garlic minced
1 teaspoon fresh ginger minced
1 ¼ c onions diced
1 ¼ c tomatoes diced
1 teaspoon turmeric
½ teaspoon salt
½ teaspoon cumin
1 ½ tablespoon tomato paste
1 c vegetable stock
2 ½ c chickpeas drained and rinsed
1 c coconut milk
2 c spinach
1 teaspoon garam masala
Cilantro optional for garnish

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Instructions

Heat 1-2tbsp olive oil in a large pan over med-high heat.
Add in onions and sauté about 3 minutes until translucent. Then add in cardamom, garlic, and ginger and cook 1 min.
Reduce heat to medium. Add diced tomatoes and sauté for 3 minutes (you can help break down by squishing with the back of a spoon once soft)
Add the turmeric, salt, cumin, and tomato paste and stir to combine.
Pour in vegetable stock and stir. Then, add in the chickpeas and stir/simmer for 2 minutes.
Stir in the coconut milk, followed by the spinach and garam masala. Simmer on medium-low for 5 minutes.
Remove from heat and serve with rice and naan bread!