Easy Chickpea Curry

Easy Chickpea Curry

This chickpea curry is the ultimate healthy and easy weeknight dinner! It’s done in 20 minutes, totally plant based, and full of flavor.
Everyone is always asking for easy weeknight dinners. Guess what: so are we! Even though we love to cook, there are always nights where Alex and I need to get dinner on the table fast. The two of us are always experimenting and on the lookout for the best concepts for quick and simple dinner recipes. So we present: our new favorite easy weeknight dinner: this chickpea curry! It takes only about 20 minutes to make! Warm spices and coconut milk make it one the most tastiest things you can make in that short time window—hands down.

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Other great curry recipes? Quick Vegan Curry, Vegetable Curry, Butternut Squash Curry, or Lentil Curry.

Chickpea curry recipe
Why it’s the best chickpea curry recipe
This chickpea curry is made for weeknights. That is: it’s 100% designed to get dinner on the table fast. At the same time, there are no shortcuts. You’ll saute real onion, garlic and fresh ginger, then add tomatoes, chickpeas and coconut milk to make a thick sauce. The way it comes together, you’ll be hooked on it as a go-to fast dinner. Here’s why this is the best chickpea curry for weeknights:

It takes about 20 minutes to make. Of course, this depends on your ability to chop a few veggies quickly. But the cook time is only 12 minutes, making this a super fast meal!
It’s a healthy dinner full of plant-based protein. Chickpeas and spinach bring loads of nutrients, along with the veggie-based sauce. It makes for a filling, healthy dinner.
It’s got big flavor. Onion, garlic and ginger make an aromatic base, and cumin, coriander and curry powder put it over the top. It’s got a swirl of coconut milk at the end for creamy body.
Fire roasted tomatoes shortcut the cook time. This variety of tomatoes tastes sweet right out of the can, so it shortcuts some of the cook time.
Need a sub for coconut milk in this curry? See all our best ideas!

Weeknight chickpea curry
Is this an authentic Indian curry?
Is this chickpea curry authentic Indian cuisine? It’s actually similar to chana masala, the traditional Indian curried chickpeas. While this isn’t a 100% authentic Indian curry recipe, it uses the flavors of Indian cuisine to make a fast weeknight dinner.

Easy weeknight dinner
What to serve with chickpea curry
How to serve this weeknight chickpea curry? We like it with long-grain basmati rice. Here’s what we’d suggest for serving:

Basmati rice: Here’s our method for how to cook brown or white basmati rice: white takes about 15 minutes total and brown takes about 20 to 25 minutes. Brown rice is a bit more nutrient dense than white rice, which is why we like to take the extra time when we have it. You can also make Instant Pot Basmati Rice.
Naan bread: If you’re in a rush, store-bought naan bread is a great quick side dish for this chickpea curry. Or, try our homemade Garlic Naan or Vegan Naan.
What else do you like to serve with curry? Let us know in the comments below.

What if I can’t find fire roasted tomatoes?
Fire roasted tomatoes are key in this recipe, because of their sweet flavor right out of the can. These tomatoes have been charred over an open fire, then canned. Other tomato varieties can taste bitter out of the can, and need to be cooked for longer.

If you can’t find fire roasted tomatoes for this recipe, you can substitute any high quality variety of canned tomatoes. You may find you have to cook the sauce a little longer to remove the bitterness. Take a taste before you add the coconut milk at the end, and see if it needs a little extra love. In this recipe, there’s a lot going on flavor-wise, so you may be ok with the cook time as printed depending on the quality of tomatoes you use.

Easy Chickpea Curry

This chickpea curry is the ultimate healthy and easy weeknight dinner! It’s done in 20 minutes, totally plant based, and full of flavor.

Ingredients

1 yellow onion
2 large garlic clove
1 teaspoon grated ginger
1 tablespoon coconut oil or olive oil
6 cups (5 ounces) baby spinach leaves (or chopped spinach)
28-ounce can crushed fire roasted tomatoes
1 tablespoon curry powder
1 teaspoon cumin
½ teaspoon coriander
¾ teaspoons kosher salt
2 15-ounce cans chickpeas
½ cup coconut milk
White or brown basmati rice, to serve
Instructions
If you’re serving with rice, start the basmati rice.
Mince the onion. Mince the garlic. Peel and mince the ginger (or grate it). Drain and rinse the chickpeas.
In a large skillet, heat the oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted.
Carefully pour in the tomatoes, then add the curry powder, cumin, coriander, salt, and chickpeas. Cook for 5 minutes until bubbly.
Stir in the coconut milk until fully combined, then remove from the heat. Serve with basmati rice.