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–+ servings
Creamy chickpea curry served with basmati rice, fresh cilantro, and lemon.

Chickpea Curry (The Easiest 30-Minute Recipe)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 tablespoon olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic grated
  • 1 inch ginger grated
  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • ¼ teaspoon red pepper flakes
  • 3 cans chickpeas 15 oz / 400 g each can or 4½ cups /690 g cooked chickpeas
  • 2 cups vegetable broth reduced–sodium
  • 1 can crushed tomatoes 15 oz / 400 g
  • 1 can coconut milk 14 oz /400 g – sub light coconut milk, 1 cup (250 ml) heavy cream, or 1 cup (250 ml) half-and-half
  • 4 cups spinach optional
  • 1 teaspoon salt or more to taste
  • ¼ teaspoon black pepper
  • 1 teaspoon garam masala
  • 1 lemon + fresh cilantro
  • 4 servings basmati rice + Greek yogurt

  • Cook the spices: Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-low heat.
    Add 1 large onion (chopped) and cook for 4 minutes, stirring occasionally.
    Add 3 cloves garlic, 1 inch ginger (both grated), 2 teaspoons curry powder, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon turmeric powder, and ¼ teaspoon red pepper flakes. Stir for 1 minute until fragrant. Add a splash of broth if the pan gets dry.
    Step 1 Chopped onion, grated garlic, and ginger cooking with spices in olive oil.
  • Add the chickpeas: Stir in 3 cans chickpeas (rinsed) and cook for 1 minute.
    Add 2 cups vegetable broth, 1 can crushed tomatoes, 1 can coconut milk, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir well to combine.
    Step 2 Chickpeas stirred into the aromatics with broth, crushed tomatoes, and coconut milk.
  • Simmer the curry: Bring to a gentle simmer and cook uncovered for about 20 minutes, stirring occasionally, until the sauce thickens.
    Add 4 cups spinach and cook for 2 minutes until wilted.
    Stir in 1 teaspoon garam masala, taste, and adjust the salt. You can add a little sugar if needed to balance the flavors.
    Step 3 Thickened curry with wilted spinach and a final sprinkle of garam masala.
  • Serve: Spoon the chickpea curry over basmati rice or serve with warm naan or roti.
    Finish with a squeeze of lemon or lime, fresh cilantro, and a dollop of yogurt.
    Step 4 Chickpea curry spooned over basmati rice with cilantro, lemon, and yogurt.
Substitutions
  • Olive oil → Avocado oil or vegetable oil.
  • Onion → Shallots.
  • Garlic → Garlic-infused olive oil or omit.
  • Fresh ginger → Ground ginger.
  • Curry powder → Mild or hot curry powder.
  • Ground cumin → Extra curry powder.
  • Ground coriander → More cumin.
  • Turmeric → Extra curry powder.
  • Red pepper flakes → Cayenne pepper or omit.
  • Canned chickpeas → Cooked dried chickpeas.
  • Vegetable broth → Chicken broth or water.
  • Crushed tomatoes → Diced tomatoes or tomato puree.
  • Full-fat coconut milk → Light coconut milk, heavy cream, or half-and-half.
  • Spinach → Kale or Swiss chard.
  • Garam masala → Extra curry powder, a pinch of cinnamon, or omit.
  • Sugar → Maple syrup or omit.
  • For serving → Basmati rice, naan, paratha, lemon, cilantro, Greek yogurt, low-fat Greek yogurt, or Skyr.
 
Tips
  • Simmer for 20 minutes: This develops flavor and thickens the sauce.
  • Adjust the thickness: Simmer uncovered to thicken, or add broth to thin.
  • Add garam masala last: Keeps its warm, fragrant flavor.
  • Balance the flavors: Add sugar if too acidic, and finish with lemon or lime.
  • Adjust the heat: Use mild curry powder or extra red pepper flakes.
  • Make ahead: The curry tastes even better the next day.
  • Store and freeze: Refrigerate for 3–4 days or freeze for up to 3 months. Reheat with a splash of broth or water.
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