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, spicy, but not overpowering, filling, and ready in no time.
What’s not to like?
It’s rich in protein from the chickpeas and iron from the 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!
This chickpea curry requires only a few ingredients. And you’ll be able to find most of them in your pantry and cupboards.
- Canned chickpeas
- Fresh spinach
- Coconut milk
- Spices (garam masala, turmeric, ginger, chili flakes)
- Olive Oil
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
- 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:
- 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
- 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.
- 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.
- 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.
You could simply throw the spices into your curry after adding the coconut milk. But the secret to creating a wonderful aromatic curry is to fry the spices in the oil. This will enhance their original flavors, making them bolder and more intense, allowing them to infuse the rest of the ingredients with their aroma.
But make sure you don’t burn them!
Let them fry with the onion for a minute or two until you start to smell the intense curry fragrance.
This method of cooking spices is called Bhunooing, and its purpose is to gradually build the flavors of a dish.
First, heat the oil to a high temperature, then lower it to medium heat. Add the spices, and after a few seconds, add the chopped onions and then reduce the heat to low until the onions are gold in color.
Bhunooing helps create creamy, rich gravies, thanks to the slow extraction of essential oils from the spices and the gentle cooking of the onions until they are translucent and sweet.
This base is incredibly delicious with curries, stews, and sauces.
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 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.
Yes, this curry is perfect for freezing. You can store it in an airtight container for up to 3 months (although I usually try to consume my frozen meals within one month, as I find they keep more flavor). You can also store it in the fridge for 3-4 days.
Yep, this curry is naturally vegan, vegetarian, gluten-free, dairy-free, and nut-free!
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 meal prep ideas you’ll love:
- Coconut Lentil Curry
- Butternut Squash Curry With Chickpeas
- Chickpea and Potato Curry (Chana Aloo)
- Mediterranean Lunch Box
- Mexican Quinoa
If you try this chickpea curry recipe, please leave a comment and a rating and let me know how much you liked it!
10-Minute Chickpea Curry
- 2 cans chickpeas - 15 ounces per can, rinsed and drained
- 1 can coconut milk - (13.5oz)
- 2 teaspoon garam masala
- 2 teaspoon turmeric
- 1 teaspoon ginger powder
- 1/2 teaspoon chili flakes
- 1 medium-size onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 10 oz fresh baby spinach, uncooked - (10 cups, loosely packed – you can use 10 oz frozen spinach instead of fresh)
- 4 lemon wedges - (optional)
- Fresh coriander - (optional)
- Heat the oil in a large pan. When the oil is smoking hot lower the heat and add the spices.
- After a few seconds, add the chopped onions and the minced garlic.
- Once the onion and garlic are golden brown (around a minute), add the chickpeas and the coconut milk. Add salt to taste.
- Cook for 5 minutes, then add the washed fresh spinach, stir well and cover.
- Let the spinach wilt for a couple of minutes. And it's ready to serve.
- You can add a splash of fresh lemon juice and some freshly chopped coriander. But it's not essential.
- This curry is delicious with basmati rice or naan bread.
Did you make this recipe? Tag @gatheringdreams on Instagram. I want to see it!