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Easy Chickpea Curry Recipe

Chickpea curry is the kind of recipe you’ll find yourself making over and over again because it’s just that good. It’s hearty, comforting, and packed with flavor, making it perfect for everything from casual family dinners to potlucks with friends. I love how versatile it is—you can whip it up ahead of time or even freeze it for future meals. It pairs effortlessly with rice, naan, or any bread you’ve got on hand, making it easy to serve up a complete meal.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings4
Author: Mandy Applegate

Ingredients

  • 2 tablespoons olive oil
  • ½ cup onion chopped finely
  • 2 garlic cloves minced
  • 1 tablespoon fresh ginger peeled and grated
  • 2 cups potatoes cut into rough 2 cm cubes
  • 1 tablespoon curry powder
  • 1 ½ cups canned chopped tomatoes
  • 1 ½ cups canned chickpeas rinsed and drained
  • 2 tablespoons mango chutney
  • ½ cup vegetable stock
  • ½ cup coconut milk
  • Salt and black pepper to taste
  • 1 cup fresh spinach chopped
  • Fresh cilantro to serve
Metric - US Customary

Instructions

  • Place a saucepan with a lid on the stove over medium heat. Add the olive oil and chopped onion to the pan. Cook the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and grated ginger, then cook for an additional 2 minutes until fragrant.
    2 tablespoons olive oil, ½ cup onion, 2 garlic cloves, 1 tablespoon fresh ginger
  • Sprinkle the curry powder over the onion mixture and stir to combine. Let it cook for about 1 minute, allowing the spices to release their flavor. Pour in the vegetable stock to deglaze the pan, using a wooden spoon or spatula to scrape up any bits from the bottom. Add the diced potatoes and stir them into the mixture to combine.
    2 cups potatoes, 1 tablespoon curry powder, ½ cup vegetable stock
  • Stir in the canned chopped tomatoes and drained chickpeas. If the potatoes aren’t fully covered, add just enough water to ensure even cooking.
    1 ½ cups canned chopped tomatoes, 1 ½ cups canned chickpeas
  • Season the curry with salt and black pepper. Place the lid on the saucepan and let it simmer on low heat for 35-45 minutes, or until the potatoes are tender and can be easily pierced with a fork. Stir the curry occasionally, checking the liquid level, and add more water if needed.
    Salt and black pepper to taste
  • Once the potatoes are fully cooked, add the chopped fresh spinach. Stir it into the curry and let it cook for a few minutes until the spinach has wilted. Finally, pour in the coconut milk and stir until everything is well combined.
    2 tablespoons mango chutney, ½ cup coconut milk, Fresh cilantro, 1 cup fresh spinach
  • Taste and adjust the seasoning as needed, then serve the chickpea curry hot. Garnish with fresh cilantro and a spoonful of mango chutney for added flavor. Serve and enjoy!

Notes

  • Use Fresh Aromatics: Fresh garlic and ginger add an extra punch of flavor, so don’t skip them.
  • Deglazing the Pan: Scraping up the bits stuck to the bottom of the pan after adding broth is key for maximum flavor.
  • Potato Size Matters: Cut your potatoes into evenly sized cubes so they cook at the same rate.
  • Check the Consistency: If your curry looks too thick, add a little water or extra vegetable stock until you get the consistency you like.
  • Season as You Go: Taste and adjust the salt and pepper after each major step for balanced flavor.
  • Wilt the Spinach Gently: Add the baby spinach at the end to keep it vibrant and avoid overcooking.
  • Coconut Milk Finish: Adding the coconut milk at the end helps keep it creamy and prevents it from splitting.
  • Mango Chutney Addition: A dollop of mango chutney adds a lovely hint of sweetness that pairs well with the spices.

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.