Name: Easy Chickpea Curry: A Creamy Comfort in 20 Minutes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Indian
Ingredients: 1/4 cup vegetable oil; 2 teaspoons grated garlic (approximately 3–4 cloves); 2 teaspoons grated fresh ginger (from a 1-inch peeled piece); 1/2 teaspoon ground cayenne pepper; 1/2 teaspoon ground turmeric; 1 15-ounce can tomato sauce; 2 15-ounce cans chickpeas (drained and rinsed); 1 15-ounce can full-fat coconut milk; 1/2 teaspoon kosher salt (or to taste); 2 packed cups baby spinach (approximately 5 ounces)

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Chickpea Curry is a delightful dish that has quickly become a favorite in my kitchen. This Easy Chickpea Curry is creamy, flavorful, and can be prepared in just 20 minutes! Made with hearty chickpeas, rich coconut milk, and fresh spinach, it’s not just a quick meal; it’s a comforting hug in a bowl. Whether you’re a busy parent or a student, this dish is perfect for anyone looking for a nourishing meal that doesn’t compromise on flavor.

Why You’ll Love This Chickpea Curry

This chickpea dish is not only quick to prepare but also incredibly nutritious. Here are just a few reasons you’ll adore this recipe:

Ready in just 20 minutes, making it perfect for a busy weeknight.

Packed with protein and fiber, it keeps you full and satisfied.
Vegan and vegetarian-friendly, accommodating various diets.
Creamy texture thanks to coconut milk, which also enhances the flavor.
Versatile; you can add any vegetables you have on hand.

Great for meal prep; it stores well and tastes even better the next day.
Incorporates best chickpea curry spices for a rich taste.
A wholesome alternative to traditional chana curry.

Ingredients for Chickpea Curry

Gather these items:

1/4 cup vegetable oil
2 teaspoons grated garlic (approximately 3–4 cloves)
2 teaspoons grated fresh ginger (from a 1-inch peeled piece)
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground turmeric
1 15-ounce can tomato sauce
2 15-ounce cans chickpeas (drained and rinsed)
1 15-ounce can full-fat coconut milk
1/2 teaspoon kosher salt (or to taste)
2 packed cups baby spinach (approximately 5 ounces)

How to Make Chickpea Curry Step-by-Step

Step 1: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat until shimmering. Add the grated garlic and grated ginger carefully, stirring continuously, and cook until fragrant, approximately 1 minute.

Step 2: Stir in the ground cayenne pepper and ground turmeric, toasting the spices for 30 seconds. Pour in the tomato sauce, cover the pot briefly to minimize splattering, then add the chickpeas and stir in the coconut milk until fully combined. Season with kosher salt. Reduce the heat to maintain a gentle simmer, cover the pot, and cook until the sauce thickens slightly, about 10 to 12 minutes.
Step 3: Taste the curry and adjust the seasoning as needed. Turn off the heat and add the baby spinach. Cover the pot to wilt the spinach, which should take about 2 to 3 minutes. Stir the spinach into the curry until evenly distributed.
Step 4: Serve the Easy Chickpea Curry warm with cooked rice, naan, or crusty bread. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of water or coconut milk if the sauce has thickened.

Pro Tips for the Best Chickpea Curry

Keep these in mind:

Adjust seasoning according to your taste.
Leftovers can be refrigerated for up to 4 days.
Add more vegetables like bell peppers or zucchini for extra nutrition.
For a spicier kick, increase the cayenne pepper or add chopped green chilies.

Best Ways to Serve Chickpea Curry

This creamy chickpea curry pairs wonderfully with:

Steamed basmati rice or quinoa for a filling meal.
Warm naan bread for dipping.
A fresh salad on the side for a refreshing contrast.

How to Store and Reheat Chickpea Curry

To store, place the curry in an airtight container and refrigerate for up to 4 days. When reheating, simply warm it on the stove or in the microwave, adding a splash of water or coconut milk if it thickens too much. This makes it ideal for chickpea curry for meal prep.

Frequently Asked Questions About Chickpea Curry

What’s the secret to perfect Chickpea Curry?

The secret lies in balancing the spices and cooking the chickpeas until they are tender but not mushy. Using fresh garlic and ginger enhances the overall flavor, making the dish aromatic and inviting.

Can I make Chickpea Curry ahead of time?

Absolutely! This curry tastes even better the next day, as the flavors meld together. Just store it in the refrigerator and reheat when ready to enjoy.

How do I avoid common mistakes with Chickpea Curry?

To avoid common mistakes, be careful not to overcook the chickpeas, which can make them mushy. Also, ensure you toast the spices briefly to release their full flavor before adding liquids.

Variations of Chickpea Curry You Can Try

If you want to mix things up, here are some variations:

Chickpea stew with added vegetables like carrots and potatoes.
Chickpea masala with a richer spice blend.
Chickpea curry with coconut milk for a creamier texture.
Add leafy greens like kale for a nutrient boost in this vegetarian chickpea recipe.

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For a delightful side, consider pairing it with creamy spinach mushroom shrimp or Greek chicken stuffed peppers.

For more information on the health benefits of chickpeas, you can visit Healthline.

Easy Chickpea Curry: A Creamy Comfort in 20 Minutes

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Author: Jannet Lisa
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A creamy and flavorful Easy Chickpea Curry made with chickpeas, coconut milk, tomato sauce, garlic, ginger, and fresh spinach for a quick and comforting meal ready in 20 minutes.

Instructions

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat until shimmering. Add the grated garlic and grated ginger carefully, stirring continuously, and cook until fragrant, approximately 1 minute.
Stir in the ground cayenne pepper and ground turmeric, toasting the spices for 30 seconds. Pour in the tomato sauce, cover the pot briefly to minimize splattering, then add the chickpeas and stir in the coconut milk until fully combined. Season with kosher salt. Reduce the heat to maintain a gentle simmer, cover the pot, and cook until the sauce thickens slightly, about 10 to 12 minutes.
Taste the curry and adjust the seasoning as needed. Turn off the heat and add the baby spinach. Cover the pot to wilt the spinach, which should take about 2 to 3 minutes. Stir the spinach into the curry until evenly distributed.

Serve the Easy Chickpea Curry warm with cooked rice, naan, or crusty bread. Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of water or coconut milk if the sauce has thickened.