🌱 Super Green Chickpea Curry

This bright and creamy green chickpea curry is one of my favorite comfort meals! It’s packed with green veggies, full of flavor, and super easy to make. I love that it uses simple ingredients like chickpeas, spinach, and leeks, and it turns out so tasty every time. If you’re trying to eat more plants or just want a colorful dinner, this is a great pick.

Method

Chop the Veggies:

Start by preparing all your fresh ingredients. Wash the celery sticks, leek, spring onions, and ginger. Slice the celery into small pieces and cut the leek in half lengthwise, then chop it into thin slices. Trim and slice the spring onions, and peel and finely chop the ginger. Having all your vegetables chopped and ready will make the cooking process smoother and faster.

Sauté in a Pan:

In a large pan or casserole pot, heat a small amount of oil over medium heat. Once warm, add the chopped celery, leek, spring onions, and ginger. Cook them gently for about 5–7 minutes, stirring often. This helps the vegetables release their flavors and soften. The leeks should become slightly golden, and the celery should be tender but not mushy.

Add the Greens:

When the base veggies are soft, add the spinach and kale straight into the pan. These leafy greens cook down quickly, so keep stirring as they begin to wilt. Cook them for another 2–3 minutes until they’re soft and dark green. This step adds the beautiful green color and loads of nutrients to the curry.

Blend It Up:

Now it’s time to blend! Carefully transfer everything from the pan into a blender or food processor. Be cautious here the mixture can be hot, so let it cool for a couple of minutes if needed. Add the vegetable stock (1 tsp powder mixed with about 200ml boiling water) to the blender. Blend everything until the mixture is smooth and creamy. The texture should be thick, like a green soup base.

Back to the Pan:

Pour the blended green mixture back into the pan. Turn the heat to medium-low and stir in the coconut milk. Then add the drained and rinsed chickpeas. Stir everything together until the curry looks smooth and the chickpeas are well coated in the sauce.

Heat It Through:

Let the curry cook gently for about 5–7 minutes, stirring every now and then. This helps the chickpeas warm all the way through and gives the flavors time to mix. Make sure not to boil it too hard just a gentle simmer is perfect.

Top and Serve:

When everything is heated and ready, it’s time to serve! I like to add a spoonful of plain yogurt on top it gives a cool and creamy contrast. If you have extra kale, you can bake it until crispy and sprinkle some on top for crunch. That final touch makes it extra special, but you can totally enjoy it as is.

Necessary Tools

• Cutting board
• Sharp knife
• Large pan or casserole pot
• Blender or food processor
• Measuring spoon
• Mixing spoon

Serving Suggestions

• Serve it with warm naan bread or steamed rice.
• Add a side of roasted veggies for extra crunch.
• Make it a bowl meal with some cooked quinoa underneath.

Fun Fact

Did you know chickpeas are also called garbanzo beans? They’re packed with protein and have been eaten for thousands of years all around the world!

Conclusion

This super green chickpea curry is fresh, creamy, and full of good-for-you greens. It’s simple enough for a weeknight but tasty enough to serve to friends or family. I love how colorful it looks on the plate and how cozy it makes me feel. Give it a try and enjoy every bite!