10-Minute Chickpea Curry (Perfect For Meal Prep!)

This rich, creamy, and satisfying chickpea curry has a great depth of flavor, and it’s magically ready in only 10 minutes! You’ll only need a few ingredients, and dinner will be ready in no time! Plus, it’s plant-based, gluten-free, and dairy-free.

I have a bit of a problem with this chickpea curry. I cook it ALL THE TIME! 

And Dan is getting a bit tired of it, lol! But I love it: this is my go-to weeknight meal for many reasons!

It’s rich and spicy but not overpowering, filling, and ready in no time.

What’s not to like?

It’s rich in protein from chickpeas and iron from spinach. Plus, it’s ideal for meal prep on Sunday.

You can cook a big batch, put it in the fridge or freezer, and be done for the week. And it’s super cheap to make. A portion comes out at less than $2.

This is all it takes: heat some olive oil, add the spices, add the chopped onion and garlic, add the chickpeas, and add the spinach!

Done!

And if you love a good curry, you also need to try this incredibly creamy coconut lentil curry or this comforting butternut squash and chickpea curry.

Ingredients

This chickpea curry requires only a few ingredients. And you’ll be able to find most of them in your pantry and cupboards.

• Onion
• Garlic
• Canned chickpeas
• Fresh spinach
• Coconut milk
• Spices (garam masala, turmeric, ginger, chili flakes)
• Olive Oil
• Salt
• Spices

Let’s get into more details about the spices you’ll need.

Spices You’ll Need

After living in India for over a year, I’ve fallen in love with spices. I have always loved cooking with herbs, and I know how much difference they can make to a dish. But I didn’t know much about the depth of flavor spices add to simple ingredients and how they can turn anything into something incredibly exciting.

I am trying to make your life easy here (and mine, too!). That’s why I selected only a few spices, easy to find anywhere:

• Garam masala
• Turmeric
• Ginger
• Chili flakes

If you love hot food, you can experiment with a little more spices. My Indian friends might find this recipe a bit mild, but as I said before, I eat this most weeks, and I love to get a bit of a kick from the spices without making it too hot.

If you are a big spice lover, you can also add:

• Cumin
• A pinch of cinnamon
• Ground clove
• Black pepper

I usually use dry ground spices for this curry to keep it quick and straightforward. If you have fresh ginger, turmeric, and chili at home, feel free to use them. They’ll give your curry a fragrant aroma.

How to make

1. Prepare the base: Heat the oil in a large pan. When the oil is smoking hot lower the heat and add the spices (see additional notes on Bhunooing below). After a few seconds, add the chopped onions and the minced garlic and stir until they are golden brown.
2. Cook: Add the chickpeas and coconut milk. Add salt to taste. Cook for 5 minutes, then add the washed spinach, stir well, and cover. Let the spinach wilt for a couple of minutes. And it’s ready to serve.
3. Serve: You can add a splash of fresh lemon juice and some freshly chopped coriander. But it’s not essential. I love serving this curry with basmati rice or naan bread.

How To Meal Prep And Store It

This curry is perfect for meal prep. You can prep a big batch, store it in glass containers like these, and keep it in the fridge for at least 3-4 days. It reheats exceptionally well. It’s also perfect for freezing.

Add-Ins And Substitutions

The great thing about this curry is that you can add pretty much anything to it.

• If you don’t have fresh spinach, you can use frozen spinach. Or, if you don’t like spinach at all, try adding kale, Swiss chard, or beet greens.
• You don’t have to use chickpeas. You can use any other type of beans or lentils. But chickpeas are one of my favorite legumes, so I always use them!
• I usually eat this curry with basmati rice flavored with some aromatic cardamom. But you can also eat it with some delicious naan bread. Or on its own.
• If you want to add more veggies, you can add sweet potatoes, cauliflower, butternut squash, carrots, or aubergines. But it will take a bit longer to cook.
• You can also add a can of tomatoes, like in this version here, to the mix if you want to add some acidity.
• If you like to add a bit more zest to your curry, try a splash of fresh lemon juice and some fresh coriander.

Why I love this chickpea curry

• It really takes 10 minutes to cook.
• It’s perfect for making ahead.
• It is filled with plant protein.
• Easy, filling, and delicious!

More curry recipes you’ll love:

• Coconut Lentil Curry
• Butternut Squash Curry With Chickpeas
• Chickpea and Potato Curry (Chana Aloo)
• Curry Bento Box
• Tofu Coconut Curry
• Vegan Chickpea Curry

More Meal Prep Recipes

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• Vegan Poke Bowl
• Chickpea Salad Sandwich
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If you try this chickpea curry recipe, please leave a comment and a rating and let me know how much you liked it!