Try this super delicious and healthy chickpea curry recipe for dinner tonight – it literally takes just 5 minutes to make!
Easy Chickpea Curry
For a quick dinner idea using ingredients you might already have in your kitchen, this easy curry recipe is definitely one to try.
The base needs just three ingredients, and you can easily customize it to fit what you have on hand.
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Family friendly
Great for meal prep
Leftovers freeze well
Uses pantry staple ingredients
Can be vegan + gluten free
Customize The Curry Recipe!
This curry is super versatile – you can add chopped pineapple, mango, roasted sweet potato or butternut squash, cauliflower, broccoli, fresh or frozen kale or spinach, carrot, or zucchini.
For added protein, curried chickpea recipes sometimes include chicken, but you can easily throw in some baked tofu or tempeh and keep it vegetarian.
For a Moroccan chickpea curry, add 1/4 tsp cinnamon and a handful of raisins or chopped dried apricots.
Or for a spicy Indian chickpea curry similar to chana masala, double the ginger and serve with basmati rice or naan bread.
You can make the basic recipe with water or coconut milk, whichever you prefer.
For Dessert, Make One Of These Low Calorie Desserts
Curried Chickpeas – Serving Suggestions:
Rice or Quinoa
Naan or Roti Bread
Applesauce Muffins, Keto Muffins, or Oatmeal Muffins
Or you can serve the chickpea curry stew over spaghetti squash or a baked sweet potato (here’s how to cook sweet potatoes).
If you find yourself out of curry powder like I did when making the tomato curry, you can combine the following to make your own authentic curry powder: 1/2 tbsp ground coriander, 3/4 tsp ground cumin, 1/2 tsp turmeric, and 1/8 tsp chili powder.
Stir all ingredients together, then use 1 tbsp of this mixture in the curried chickpeas recipe.
Slow Cooker Tomato Chickpea Curry
To make the recipe in a crock pot, double all ingredients and cook everything except the spinach (if using fresh) on low 4-5 hours or until thick. Stir in the spinach until wilted.
Above – Watch the video how to make chickpea curry!
Chickpea Curry Recipe
Ingredients
- 1 can chickpeas or white beans, rinsed and drained
- 1 can diced tomatoes
- 1 cup water or coconut milk
- 1 tbsp curry powder
- 1/2 tsp salt, just under level
- optional 1/4 tsp powdered ginger
- optional 1/2 cup diced onion and 2 tsp minced garlic
- optional handful fresh or frozen spinach
Instructions
- If desired, sauté onion and garlic in a little oil until onion is lightly browned. Or skip this step and simply combine all ingredients except spinach in a pot, bring to a boil, and let cook until desired thickness is reached. Turn off heat, stir in spinach until it wilts, taste and add pepper and additional salt if desired. This tastes even better the next day as the flavors intensify overnight. Leftovers also freeze well.View Nutrition Facts
Video
Notes
More Chickpea Recipes
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You mention Spinach in the instructions but it is not in the ingredient list. How much do you use for this recipe?
Hi! You don’t have to measure, and it depends on how much you personally prefer. Just stir in a handful (you can start with 1/4 of a bag if you want a specific measurement) and then add more once it wilts if you still prefer more.
Jason (media relations)
Just a silly question, roughly how much spinach would you use? I just noticed it is not on the ingredient list, I don’t think? Thanks, love your recipes!
No need to measure, and it depends on how much you personally prefer. Just stir in a handful (you can start with 1/4 of a bag if you want a specific measurement) and then add more once it wilts if you still prefer more.
Jason (media relations)
Is that coconut milk in a can? Or the drinking version of coconut milk? Also, what size cans for tomatoes and beans?
Thank YOU!!!
Either will work on the coconut milk, or water is also fine to use. Canned coconut milk just makes it a thicker and more Thai like curry. Standard 15 oz cans 🙂
I added frozen uncooked shrimp (12 ounces, large) and frozen chopped broccoli (about 2 cups) and put it all in the Crock-Pot for 4 hours. I’m going to serve this over spaghetti squash for dinner! It smells so good in my house right now!
This is like the Indian dish “Chole” I had it once in New Delhi and the spiciness made my eyes water. The main difference between that and this is the addition of coconut milk and spinach as ingredients and some variations in the cooking. Since I absolutely loved Chole, I can’t wait to try this ut too!
This chickpea curry recipe is legit amazing. We made it for dinner last night at home and it was so easy to throw together. Thank you!!!
I made this last night, and it was delicious! I would have liked to add spinach or kale, but didn’t have any. The kids added frozen corn to theirs. I will for sure be making this again!!
I added everything to the instant pot and cooked on Soup/Stew for 6 minutes.
I love it! I just made it tonight and it was fantastic!!!
I made this for dinner tonight and it’s SO good! I doubled the recipe, used a full can of reduced fat coconut milk, added some garam masala and cumin, and used an immersion blender to partially blend some of the chickpeas and tomatoes. This is a terrific pantry meal (except the spinach) that I will be adding into our rotation. Thank you for the delicious recipe, Katie!
This is delicious! I added about 1 teaspoon of cumin also. This is a keeper.