This easy chickpea curry recipe is so delicious and simple to make. It is hard to believe that in only 10 minutes you can have homemade chickpea curry on the table and ready to eat! Using simple ingredients it's definitely a great low fuss and weeknight dinner. This delicious Indian, vegan, one-pot is bursting with tasty flavours and warming spices.
I love a bit of Indian, who doesn't? Except, my stomach doesn't. Each time I eat Indian in a restaurant I get an upset or very bloated tummy regardless of how lovely, posh, renowned the restaurant is.
I think it must be the oils they use, it just doesn't sit well with me. This is the reason why I always make my own curry, it tastes just like at the restaurant (if not better) and I am in charge what ingredients go in.
This clean eating chickpea curry recipe is simple, delicious, vegan, gluten and dairy-free. I have made it loads of times for a quick school night meal and it always goes down well with the whole family.
Are Chickpeas Good For You?
Absolutely! High in protein, high in fibre, and budget friendly. Tick. Tick. Tick. Chickpeas are excellent and filling alternative to your meat. You can use them to bulk out salads, and stews, pile them into veggie wraps, top a jacket potato, or blitz them to make hummus and spread on toast.
Have you tried hummus with pasta? Simply stir your hummus through cooked pasta as a healthier alternative to cream or cheese based sauces.
Don't waste the chickpea water also known as aquafaba, this is the key ingredient when making plant-based mayonnaise and meringues.
How to make easy chickpea curry in 10 minutes
Cooking a chickpea curry has never been this easy. And this one is also healthy and good for you keeping you fuller for longer.
Chickpea Curry Ingredients:
- Chickpeas - star of the show. Rinse and drain before using. I use tinned/canned chickpeas
- Tinned Tomatoes - nothing too fancy, just your traditional tinned tomatoes will do
- Coconut Milk - I always use full fat, it makes it more creamy and deliciously tasty
- Spinach - to add some greens to your diet. You can use kale or tenderstem broccoli.
- Onion, Garlic - you can't make a curry without these too
- Spices - spices are the life of curry. I used curry powder, ground cumin, paprika, and chilli flakes,
- Lemon - A generous squeeze of lemon to add a bit of zest to your chickpea curry. You can use lime too.
- Oil - We only need a tiny bit to fry the onions and garlic, but you can use water if you need this recipe to be oil-free.
Step 1: Add oil to a pan and fry the onion for 2 minutes , stirring regularly
Step 2: Stir in the garlic and chilli and fry for couple more minutes
Step 3: Next add the rest of the spices and fry for another minute
Step 4: Add the tinned tomatoes, chickpeas and coconut milk.
Step 5: Bring to the boil, then reduce the heat and simmer for a few minutes
Step 6: Add in the spinach, and lemon juice
Step 7: Finally taste, and adjust the taste with more salt and pepper if needed.
I haven’t mention it in the recipe but you could add cinnamon too, it works very well.
Store the leftovers
I would recommend storing this easy chickpea curry in the fridge for up to 2-3 days. You can also move leftovers into the freezer in an airtight container.
More delicious chickpea recipes
- Greek Chickpea Salad
- Avocado, Chickpea Tomato Toast
- Easy Healthy Chickpea Scramble recipe
- Healthy Chunky Chickpea Soup
Love it? Rate it!
I hope you enjoy these clean eating easy chickpea curry as much as I do! Let me know if you give it a try!
- 1 can chickpeas, rinsed and drained
- 1 tin chopped tomatoes
- 1 tin coconut milk
- 1 onion, finely chopped
- 2 garlic cloves, minced or finely sliced
- 1 tsp curry powder
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp chilli flakes (optional)
- Salt and pepper to taste
- 1 big handful of spinach
- Juice from ½ lemon
- Add oil to a pan and fry the onion for 2 minutes , stirring regularly
- Stir in the garlic and chilli and fry for couple more minutes
- Next add the rest of the spices and fry for another minute
- Add the tinned tomatoes, chickpeas and coconut milk.
- Bring to the boil, then reduce the heat and simmer for a few minutes
- Add in the spinach, and lemon juice
- Finally taste, and adjust the taste with more salt and pepper if needed.
You can swap chickpeas for white beans or any type of beans.
Spinach can be swapped for kale or tendersteam broccoli.