This chickpea curry recipe has become a go-to family meal for when we are craving a cozy and comforting bowl of flavorful curry that doesn’t take hours to make. I make this recipe often, especially on busy weeknights when I want a hearty, nourishing vegetarian / vegan dinner that can be made with simple pantry ingredients and on a budget.
Similar in taste to an Indian curry, the flavors in this dish are perfectly balanced. The rich and creamy coconut milk balances the warm spices, the chickpeas provide a filling, protein-rich base, baby spinach adds a much needed green veggie to the mix, and a squeeze of fresh lime and chopped cilantro brightens everything. This simple chickpea curry tastes like it cooked all day, but the truth is – you can have it ready in about 30 minutes!
Chickpea Curry in Coconut Milk: Why you should make it?
- Quick, easy, budget friendly: This one-pan coconut chickpea curry recipe uses budget friendly ingredients you most likely have already in your pantry.
- Nourishing plant-protein recipe: This curry is a meatless meal packed with plant-based protein and nutritious greens. Chickpeas have about 14 grams of protein per cup!
- Family friendly: A perfect vegetarian / vegan recipe for everyone in the family – the warming aromatic spices make it flavorful but not spicy, so everyone at the table can enjoy it.
- Great for meal prep: Like most curries, the flavors deepen over time, and this makes this curry even tastier the next day (or a couple of days down the line).
Ingredients, Substitutions and Swaps
Check the printable recipe card below for the complete ingredient list and their exact quantities.
- Chickpeas: I use canned chickpeas, aka garbanzo beans for convenience, but if you prefer to cook them from scratch, you’ll need about 3 cups of cooked chickpeas or about 10-12 ounces of dried garbanzo beans. Other beans such as white navy beans, cannellini beans and even butter beans can be used.
- Coconut Milk: For the creamiest and most satisfying chickpea curry, go for full-fat coconut milk. It balances the spices perfectly and creates that smooth texture.
- Onion, Garlic, and Ginger: These aromatics combine to form the base of the dish, adding the kind of depth and fragrance that’s characteristic of a great Indian-style or East African-style curry recipe!
- Tomato Paste: Just a few spoonfuls of tomato paste will help add some tanginess to the curry, and thicken its base.
- Spices: For convenience, this dish uses ground spices. A combination of cumin, garam masala, paprika, turmeric, and a pinch of cayenne work together splendidly to create a warm, complex flavor that is intrinsic to this recipe.
- Spinach: Stirred in at the very end, spinach wilts quickly and adds freshness, color, and nutrients to the dish. I use baby spinach. Other leafy greens such as kale or Swiss chard work well in this recipe.
- Lime or Lemon Juice: A squeeze of citrus brightens the curry and ties all the flavors together. I always use fresh lime or lemon juice.
How to Make Chickpea Curry Step-by-Step
Be sure to check the printable recipe card below for the exact cooking directions and cooking times.
- Cook the Aromatics: Heat up a large sauté pan or Dutch oven with a little oil. Add the onion and bell pepper and cook until the vegetables soften. Add the garlic and fresh ginger and cook just until fragrant. This is when your kitchen starts to smell amazing, and you know you’re on the right track.
- Spice It Up: Sprinkle in cumin, garam masala, paprika, turmeric, and a pinch of cayenne, then add the tomato paste. Stir everything to coat so the spices toast gently and the paste deepens in color. If it darkens too quickly, just lower the heat to medium.
- Pour in the coconut milk and stir until the tomato paste dissolves into a smooth, velvety base. Then add the broth and, if you like, a touch of coconut sugar or maple syrup to round out the flavors.
- Finally, add the drained chickpeas and let it simmer. When the mixture is about to come to a boil, lower the heat to low and simmer for 8 minutes, stirring occasionally to prevent the chickpeas from sticking to the bottom of the pan. Add in a little more broth if you prefer a looser consistency in the curry.
- Add the baby spinach and stir; it wilts quickly and adds a fresh pop of color that balances the richness of the sauce.
- Finish with fresh lime or lemon juice to brighten the flavors, then season with salt and black pepper until everything tastes vibrant.
- Add in chopped cilantro and serve your chickpea curry with fluffy basmati rice, warm chapati or naan, or even quinoa – plus extra citrus wedges on the side.
Chickpea Curry Recipe Tips
- Chickpeas: For this recipe, rinsing the canned chickpeas isn’t necessary. Draining them is enough. Don’t forget to safe the aquafaba for other preparations.
- Blooming the spices: Heating the spices when cooking the aromatics extracts fat-soluble compounds and distributes the flavors evenly.
- Curry consistency: To make a thinner curry, you can stir in some extra broth if needed.
Serving Suggestions
I love serving this tasty coconut chickpea curry over warm rice with some nan bread. You can also serve it over quinoa or cauliflower rice or spread it over pita or flatbread.
Frequently Asked Questions
How does this Chickpea Curry taste?
This curry taste very similar to an Indian curry (think Chana Masala), however this recipe is actually East Africa-inspired.
What other vegetables can be used in this curry?
You can add other leafy greens such as chard or kale. other veggies like cauliflower florets, sliced zucchini or yellow squash are great additions.
Make-Ahead, Storing, Freezing and Reheating
Make-Ahead: This is a great recipe to prepare 1-2 days in advance. It tastes better the next day which makes it ideal for meal prep!
Storing: You can store the leftovers in an airtight container in the fridge for 4-5 days.
Freezing: Allow the curry to cool completely before storing in an airtight container or resealable freezer bag. Freeze for up to 3 months. To have easy access to quick lunches or dinners, I like to freeze this curry into individual portions. Thaw it overnight in the fridge.
Reheating: This curry can be reheated in the microwave or on the stove top over medium-low heat. If the curry has thickened, add a few spoonfuls of broth or coconut milk to loosen the consistency.
Take a look at these other chickpea recipes:
Things you may need
-
Le Creuset Enameled Cast Iron Dutch Oven
-
Elegant 6-Piece Wooden Spoon Set: The Perfect Kitchen Gift
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John Boos Rectangular Cutting Board
Chickpea Curry in Coconut Milk
Ingredients
- 2 tablespoons mild oil, avocado, grapeseed, vegetable, or coconut oil
- 1 small onion, finely chopped
- ½ small green bell pepper, finely chopped
- 4 garlic cloves, minced
- 1-inch knob fresh ginger, peeled and minced
- ½ teaspoon ground cumin
- 2 teaspoons Garam Masala
- 1 teaspoon paprika, not smoked
- ½ teaspoon ground turmeric
- ⅛ to ¼ teaspoon cayenne pepper
- 3 tablespoons tomato paste
- 1 (14-ounce ) can coconut milk
- 1 ¼ cups vegetable broth or chicken broth, plus more if needed
- 1-2 teaspoons maple syrup, or coconut sugar(optional)
- 2 (14-ounce) can chickpeas, drained
- large handful of baby spinach
- Juice of 1 lime or lemon, about 1 tablespoon, or to taste
- Sea salt and ground black pepper to taste, to taste
- 2 tablespoons fresh cilantro, chopped (plus more for serving)
For serving (optional):
- basmati , white or brown rice, chapati, naan, flatbread, or quinoa; lime or lemon wedges.
Instructions
- Heat the oil in a large sauté pan or Dutch oven over medium-high heat. Add the onion and bell pepper. Sauté until softened, about 4 minutes.
- Stir in the garlic and ginger. Cook for 2 minutes, stirring frequently.
- Add cumin, garam masala, paprika, turmeric, cayenne, and tomato paste. Cook for 2 minutes, stirring often.
- Pour in the coconut milk and stir until the tomato paste dissolves. Add broth and sugar (if using), then the chickpeas. Stir to combine.
- Bring the mixture to a gentle simmer and cook for 8 minutes, stirring occasionally. Add more broth if you prefer a thinner curry.
- Stir in spinach and simmer until the spinach wilts, about 2 minutes.
- Add lime juice, season with salt and pepper, and stir in the cilantro. Then, serve it warm with rice or naan.
Notes
- Rinsing the chickpeas isn’t necessary.
- For a rich, hearty and creamy curry, use full-fat coconut milk.
- This recipe has been adapted from the cookbook AfriCali: Recipes From My Jikoni by Kiano Moju.
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