Hi friends!
Today I’m sharing one of my absolute favorite easy meals Chickpea Curry! It’s creamy, cozy, full of flavor, and made with simple pantry ingredients. Plus, you only need one pan to make it. How awesome is that?
Whether you eat it with soft, warm naan bread or a scoop of fluffy rice, this dish is sure to make your belly (and your taste buds) very happy. 🌟
🍲 Method (In Detail)
Warm Up Your Pan
To start, place a large non-stick pan or deep skillet on medium heat and add a small amount of oil (just enough to coat the bottom). Let the oil heat up until it begins to sizzle slightly this means it’s ready for the next step. Warming the oil helps release the flavors from the spices and aromatics, which is key to making this dish super flavorful.
Add the Flavor Base
Next, toss in your chopped yellow onion, minced garlic, and freshly grated ginger. Along with them, sprinkle in all your dry spices: curry powder, cumin, turmeric, paprika, and a pinch of salt. Stir everything together and let it cook for about 4–5 minutes. You’ll know this part is going well when your kitchen starts to smell amazing! The onion should soften and become slightly golden, and the spices will bloom beautifully in the oil.
Build the Sauce
Now it’s time to create that rich, creamy curry sauce. Pour in the can of chopped tomatoes and the can of coconut milk (I used light coconut milk for a lighter version, but full-fat works too). Then, add your spoonful of peanut butter (or your favorite nut butter). Stir everything gently to combine all the ingredients. At this point, the curry might look a bit watery don’t worry! That’s completely normal. Let it simmer gently for 5–10 minutes. This simmering step allows the sauce to thicken and develop deeper, more comforting flavors.
Add the Chickpeas and Spinach
Once your sauce has thickened a bit, stir in the drained and rinsed chickpeas and the handful of frozen spinach. The heat from the sauce will slowly thaw and cook the spinach, so there’s no need to defrost it ahead of time. Stir everything together and continue to cook for another 5–7 minutes, or until the spinach is fully wilted and the curry is hot and well mixed.
Taste and Adjust
Finally, give your curry a taste. If you feel it needs a little more salt, go ahead and add some. If it’s too spicy for your liking, stir in a small splash of coconut milk or plain yogurt to mellow it out. Let the curry simmer for just another minute or two to let the flavors come together one last time.
Once done, your curry is ready to serve hot, creamy, and full of comforting goodness!
🔧 Necessary Tools
Here’s what you’ll need from the kitchen:
- 1 large non-stick pan or deep skillet
- A wooden spoon or spatula
- Cutting board and knife
- Measuring spoons
- Can opener
- Grater (for ginger)
- Garlic press (optional but helpful!)
🍛 Easy Chickpea Curry; One Pan, So Much Yum!
Cuisine: IndianDifficulty: Easy4
servings10
minutes20
minutes30
minutesIngredients
1 yellow onion (chopped)
1 tbsp grated fresh ginger
3–5 garlic cloves (minced)
2 tbsp curry powder
1 tsp cumin
½ tsp turmeric
½ tsp paprika
Salt to taste
1 can chopped tomatoes
1 can coconut milk (I used the light kind!)
1 can chickpeas (drained and rinsed)
1 tbsp peanut butter (or any nut butter you like)
1 handful of frozen spinach
Directions
- Warm up your pan – Add a bit of oil and heat until it starts to sizzle.
- Add flavor first! – Toss in the chopped onion, garlic, and ginger with all the spices. Let them cook for a few minutes until the onion becomes soft and smells amazing.
- Now the saucy stuff – Pour in your chopped tomatoes, coconut milk, and peanut butter. Stir it all together. At first, it will look watery that’s okay! Let it simmer for 5–10 minutes to thicken and soak up the flavors.
- Time for chickpeas and greens – Add in the chickpeas and frozen spinach. Let everything cook together until the spinach is fully melted and soft.
- Taste and adjust – Add more salt if needed, then serve hot with rice or naan!
Notes
- Don’t rush the simmer – Let it bubble gently so the sauce gets thick and flavorful.
- Go easy on the salt until after you add the peanut butter it can add saltiness too!
- Frozen spinach releases water, so wait to judge the sauce’s thickness until it’s fully cooked.
- Too spicy? Use a mild curry powder or stir in a splash of yogurt at the end to cool it down.
🍽️ Serving Suggestions
There are so many ways to enjoy this cozy curry:
- Spoon it over warm basmati or jasmine rice
- Scoop it up with fluffy naan or roti
- Serve it as a dip with crackers or veggie sticks
- Make a chickpea curry bowl with quinoa and roasted veggies
- Or hey, just grab a spoon and eat it straight from the pan (no shame!) 😋
🎉 Fun Fact
Did you know chickpeas are also called garbanzo beans? They’ve been eaten for over 7,000 years and are full of plant-based protein and fiber. That means they help keep you full and happy!
💬 Conclusion
There you have it my go-to Easy Chickpea Curry! It’s warm, creamy, and packed with flavor. Perfect for busy days when you want something tasty and healthy without a ton of effort. So, what did you eat it with naan or rice? Let me know! And if you enjoyed this recipe, make sure to save it for later or share it with a curry-loving friend! 🤗
