Easy Chickpea Curry Recipe

Easy Chickpea Curry is a cozy fall and winter dinner made with warm spices, coconut milk, and hearty chickpeas. This dairy-free, gluten-free vegetarian curry comes together in under 30 minutes for a nourishing, flavorful meal.

Prep time: PT10M

Cook time: PT25M

Total time: PT35M

Rating

5 stars (5 reviews)

Keywords

easy chickpea curry recipe, fall recipe, winter recipe, dairy-free recipe, gluten-free recipe, vegan recipe, vegetarian recipe

Ingredients

2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
4 cloves garlic, minced
2 tablespoons fresh ginger, grated
1 large red bell pepper, diced
2 tablespoons tomato paste
2 teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground cinnamon
1 teaspoon salt, (or to taste)
¼ teaspoon red pepper flakes, (optional)
1 (14 oz) can crushed tomatoes
1 (14 oz) can full-fat coconut milk
2 (15 oz) cans chickpeas, drained and rinsed
½ cup chicken or vegetable stock
4 cups fresh baby spinach
¼ cup fresh cilantro, chopped, plus more for garnish
2 tablespoons fresh lemon juice
Greek yogurt, for serving (optional)

Cuisine

Indian

Steps

Heat the olive oil in a large lidded pot or Dutch oven over medium heat. Once the oil is glistening, add the diced onion and cook, stirring, until softened and golden, 5 to 6 minutes. Stir in the garlic and ginger and cook until fragrant, about 1 minute. Add the bell pepper and cook for about another 5 minutes, or until starting to soften.
Add the tomato paste, garam masala, turmeric, cumin, cinnamon, and salt. Stir constantly for about 1 minute, or until very fragrant. Stir in the crushed tomatoes, coconut milk, and stock. Add the chickpeas and bring to a boil. Reduce the heat to low and simmer, partially covered, until the mixture thickens and flavors meld, 15 to 20 minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from heat and stir in cilantro and lemon juice. Taste and adjust seasoning.
Serve hot with a dollop of Greek yogurt and a sprinkle of cilantro.

Nutitrion

Calories: 379 calories
Carbohydrates: 40 grams carbohydrates
Protein: 12 grams protein
Fat: 20 grams fat
Saturated Fat: 12 grams saturated fat
Cholesterol: 0 milligrams cholesterol
Sodium: 993 milligrams sodium
Sugar: 12 grams sugar

Reviews

RockinRic on 2026-05-30 (5 stars):
This is a must make recipe. I didnt have a red pepper so I substituted cauliflower, and added chicken breast to the recipe. I also didnt have coconut milk so I just used 33% whipping cream. It was delicious and I recommend making this recipe if you like this kind of meal. I also put it on top of rice when I served it. Thanks for such a tasty combination of flavours and I dont think my substitutions made any difference to the recipe at all, it was full of flavour and was just so good that I couldnt move after I ate my dinner. I definitely over ate. I give this a ten star rating.
Gin Reed on 2026-04-01 (5 stars):
I made this dish for the vegetarian members of my family and we love it! I followed the recipe except for the tomato paste which I had forgotten. I used a small can of tomato sauce and a pound of cherry tomat oes cut in half. This curry is definitely on my menu for a quick and easy dish with scrumptious flavor. Gin
Edyegrossman on 2026-02-03 (5 stars):
Fabulous receioe
Taylor on 2025-12-01 (5 stars):
So yum. New favorite.