This easy Chickpea Curry recipe is a simplified version of the more classic Chana Masala, made with pantry staples and comes together in just 25 minutes, but doesn’t skimp on flavor! It’s a fantastic weeknight dinner. Vegetarian and gluten free.
Love the chickpea? Check out our favorite Pasta e Ceci and Three Bean Salad!
The first time I ever had a chickpea, I spit it out…and then avoided them for 15 years. But then I adopted a mostly-vegetarian diet for 10 years where the chickpea and I were BFFs.
That was so many years ago and I’ve long returned to eating meat based dishes, but I continue my love affair with them and this Chickpea Curry remains one of my all-time favorite recipes ever.
Easy Chickpea Curry
This chickpea curry recipe is aromatic, filling, rich in fiber, and is absolutely crazy delicious, plus easy! Loaded with warm spices, sautéed onion and garlic, tender chickpeas, and all coated in a rich, creamy tomato-lemon sauce, it will knock your socks off.
It’s a recipe that will keep you going back for second and third helpings even when you’re full, because you just can’t resist. If you’re lucky enough to have any leftovers, the next day it’s just as good, if not better.
Chickpea Curry Recipe
Some fresh vegetables, bold spices, and canned items deliver the most amazing flavor in this quick and easy meal. Here’s what you’ll need:
Veggies: fresh onion, garlic, ginger, and baby spinach
Tomatoes: tomato paste and canned petite diced tomatoes, undrained
Liquid: vegetable broth and fresh lemon juice
Seasonings: curry powder, salt, and pepper
Chickpeas: canned chickpeas, rinsed and drained
Additional items: extra-virgin olive oil (for sautéing), sugar (just a little to balance the acidity from the tomatoes), unsalted butter (for a finishing touch that makes the sauce rich and creamy.)
How to Make Chickpea Curry
Here’s a summary of how to make it. (Scroll below for exact measurements and the detailed printable recipe card.)
- Sauté the onion, ginger, garlic, sugar, curry powder, and tomato paste in olive oil for a few minutes.
- Add vegetable broth, chickpeas, diced tomatoes with their liquid, lemon juice, and butter; season with salt and pepper.
- Bring to a simmer and cook, stirring occasionally, for 10 minutes or so, until chickpeas are soft, but not mushy.
- Stir in the spinach and allow to wilt. Taste and adjust seasoning, if necessary.
- Serve in shallow bowls over cooked hot rice and enjoy every single bite!
What to Serve with Chickpea Curry
Rice: I always serve this over some type of white rice – long grained, basmati, or jasmine rice are all great choices.
Naan: Some torn Naan bread is perfect for mopping up the sauce.
Salad: a cool cucumber tomato salad gives great balance to this dish and rounds out the meal.
How to Store Chickpea Curry
Got leftovers for the lunch the next day? Lucky you!
How long does Chickpea Curry last in the fridge? Cool completely and then store leftovers in an airtight container in the refrigerator for up to 4 days.
Can you freeze Chickpea Curry? Yep! Place leftovers in an airtight freezer-safe container and freeze for up to 2 months. Let thaw overnight in the refrigerator.
Watch it Being Made
Other Vegetarian Recipes
- Curry Rice (with Cauliflower)
- Pasta e Ceci
- Borscht (Beet Soup)
- Chile Relleno
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Easy Chickpea Curry
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 large sweet onion , diced small
- 1 tablespoon minced fresh ginger
- 3 cloves garlic , minced
- 2 teaspoons granulated sugar
- 2 teaspoons curry powder (such as Madras)
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth
- 15 ounce can chickpeas , rinsed and drained
- 15 ounce can petite diced tomatoes , undrained
- 1 tablespoon lemon juice
- 1 teaspoon salt
- black pepper , to taste
- 2 tablespoons unsalted butter
- 4 cups fresh spinach
- Cooked white rice , for serving
Instructions
- In a medium saucepan, heat oil on medium-high. Combine onion, ginger, garlic, sugar, curry powder, and tomato paste. Sauté and stir frequently for about 3 minutes.
- Add vegetable broth, chickpeas, diced tomatoes with their liquid, and lemon juice; season with the salt and pepper.
- Bring to a simmer and cook, stirring occasionally, for 10 minutes or so, until chickpeas are soft, but not mushy.
- Stir in the butter until melted.
- Stir in the spinach and cook for 1-2 more minutes, or until spinach wilts.
- Taste and adjust seasoning, if necessary.
- Serve in shallow bowls over cooked hot rice.
Video
Nutrition
Other Notes
made this last night and added chicken and cilantro and used twice the amount of diced tomatoes. really tasty and healthy! love it. will add to my recipe keepers!
I made this the other night and it was so good and the recipe provided plenty for my husband and I to have lunch the next day. It was VERY easy to make. Just have everything ready for you start cooking.
I’m not a big fan of Indian-themed food. But the curry in this really added a kick that made it extremely tasty. The whole kitchen smelled good for a while. Very yummy dish.