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5 from 5 votes

10-Minute Chickpea Curry

This rich and creamy chickpea curry has a great depth of flavors, and it's ready in just 10 minutes. Perfect for meal prep!
Prep Time2 mins
Cook Time8 mins
Course: Lunch, Main Course
Cuisine: Indian
Servings: 4 people
Calories: 449kcal
Author: Sara @ Gathering Dreams


  • 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)
  • salt
  • 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 (see additional notes below).
  • 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 if you like. But it's not essential.
  • This curry is delicious with basmati rice or naan bread.


  • Please note the nutrition values are based on 1 serving (without rice).
  • You can substitute spinach with kale, swiss chard, or other greens.
  • You can freeze this curry for up to 3 months (although I normally try to consume it within one month). Or you can store it in the fridge for up to 3-4 days.


Calories: 449kcal | Carbohydrates: 42g | Protein: 15g | Fat: 28g | Saturated Fat: 19g | Sodium: 27mg | Potassium: 235mg | Fiber: 12g | Sugar: 7g | Calcium: 20mg | Iron: 4mg