Easy Chickpea Curry

By Maria Lichty

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Quick Summary

For a quick, easy, and affordable weeknight meal, you can’t beat this Easy Chickpea Curry! It’s a filling plant based dish packed with protein and made mostly from pantry ingredients that I always have on hand. Serve it with rice and naan bread, it tastes even better than takeout!

chickpea curry in bowl

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If you are looking for an easy and healthy dinner idea, let me introduce you to one of my favorites, Easy Chickpea Curry. It only takes 30 minutes to make and is made ingredients with I always have on hand.

This plant based chickpea curry has a creamy tomato sauce and the most incredible blend of spices. It is packed with protein and lots of flavor! It is one of our “go to” weeknight meals, but it is so easy, you could even whip it up for lunch!

I guarantee you are going to love it and make it often.

I add a handful of fresh spinach at the end, which cooks down and adds some awesome greens to your meal without changing the savory flavors at all. You’ll love this weeknight curry recipe!

Chickpeas are really affordable and easy to keep in the pantry. They add plant-based protein to this dish, so it’s a really filling vegetarian weeknight meal! I used a can of coconut milk to add a rich and creamy texture, which makes this a dairy-free recipe! This Easy Chickpea Curry is filled with protein while being vegetarian, and it’s totally creamy while also being vegan. Win-win!

easy chickpea curry ingredients

Chickpea Curry Ingredients

The ingredients are simple and I bet you have most of them in your kitchen already!

  • Oil – you can use olive oil or coconut oil
  • Onion – I typically use a yellow onion, but white or red would work too.
  • Garlic – freshly minced garlic adds lots of flavor!
  • Ginger – I always keep fresh ginger in the freezer so I have it on hand at all times. Peel and grate with a microplane, no need to defrost.
  • Fire roasted tomatoes – I love the added flavor from the fire roasted tomatoes. You can find canned fire roasted tomatoes at most grocery stores
  • Curry powder – I use yellow curry powder. You can find it in the spice aisle. I use one tablespoon for a mild curry flavor, if you want a stronger flavor, you can add more to taste. Start with one tablespoon and then adjust.
  • Garam masala – Garam masala powder is a mix of spices and seeds that have been ground together. The spices and seeds vary, but the most common ones used are: cumin, coriander, cardamom, cinnamon, nutmeg, cloves, bay leaves, peppercorns, and mace. Don’t worry, you don’t have to make your own, you can buy garam masala at the grocery store in the spice aisle.
  • Ground turmeric – Turmeric adds a nice warmth to this dish. Be careful not to spill the powder on your clothes or counter because it will stain.
  • Salt and pepper – always!
  • Cayenne pepper – I add just a pinch so the curry isn’t too spicy for my boys. If you want a spicy curry, add more to taste.
  • Chickpeas – the star of the curry! I use canned chickpeas to keep things simple. Make sure you rinse and drain them before adding them to the curry.
  • Coconut milk – Stir in 1 cup of canned coconut milk to make the curry extra creamy and rich!
  • Fresh spinach – I add a few big handfuls of fresh spinach at the end to add some good greens to the dish.
  • Rice – You can serve the curry with jasmine, basmati, brown, or white rice. Quinoa would also be good!
  • Naan bread – I also love to heat up store bought naan bread and serve it on the side. It’s perfect for soaking up the sauce.

How to Make Chickpea Curry

This curry recipe is SO simple. You can have it on the dinner table in 30 minutes tops!

  • Use a large skillet to make sure it can hold all of the chickpeas and sauce.
  • First, sauté the onion until tender and then add the garlic and ginger. It will smell amazing! There is nothing better than the smell of fresh ginger.
  • Add the tomatoes and all of the spices. Pour in the chickpeas and coconut milk and simmer on low for 10 minutes so the flavors can come to life and so the sauce can thicken up a bit.
  • Add the spinach leaves and cook until wilted, just a few minutes. Taste and adjust seasonings, if necessary.
  • Serve warm with rice and/or naan bread. YUM!
easy chickpea curry in pan

How to Store

Another reason to love this Easy Chickpea Curry? It stores and freezes REALLY well, meaning you can always have some on hand to whip out for lunches or last-minute dinners!

Keep any leftovers in a sealed container in the refrigerator for up to 5 days or the freezer for up to 3 months.

More Easy Vegetarian Meals

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Easy Chickpea Curry

This Chickpea Curry takes less than 30 minutes to make and is made from mostly pantry Ingredients. It is a flavorful plant based meal that the entire family will love!
4.82 from 50 votes


  • 1 tablespoon olive oil or coconut oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons grated fresh ginger
  • 28 ounces fire roasted tomatoes
  • 1 tablespoon curry powder (or more to taste)
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (or more if you want it spicy)
  • 30 ounces cans chickpeas, rinsed and drained
  • 1 cup coconut milk
  • 2 cups fresh spinach
  • Rice and/or naan bread, for serving


  • In a large skillet, heat the olive oil or coconut oil over medium high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and fresh ginger and cook for one minute.
  • Add the tomatoes, curry powder, garam masala, turmeric, salt, pepper, and cayenne pepper. Pour in the chickpeas and coconut milk; stir until combined. Simmer on low for 10 minutes, stirring occasionally.
  • Add the spinach leaves and cook until wilted, just a few minutes. Taste and adjust seasonings, if desired. You can always add a little more curry powder if you like a stronger flavor or more cayenne pepper if you want it spicier. Serve warm with rice or naan bread.


Calories: 376kcal, Carbohydrates: 50g, Protein: 15g, Fat: 14g, Saturated Fat: 8g, Sodium: 519mg, Potassium: 599mg, Fiber: 13g, Sugar: 11g, Vitamin A: 1515IU, Vitamin C: 9mg, Calcium: 138mg, Iron: 7mg
Keywords plant based

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Photos by Dishing out Health

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.82 from 50 votes (25 ratings without comment)

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  1. In your pictures it looks like you have fresh cilantro or parsley on top. Is it one of those, or finely chopped spinach?

    1. You can garnish with cilantro or parsley. Both are good! If you wanted to added extra spinach, you can but I would go with an herb.

  2. Hi! Hoping to make this today! I’m trying to watch calories so will use light coconut milk! What did you use for your nutritional info? Full fat or light , and what do you consider a serving size ( as opposed to me measuring the whole pot and dividing into servings!

    1. Sure, you can use light coconut milk. The recipe serves about 6 people. I didn’t measure out exact portion sizes. I am not a registered dietitian, so the nutrition facts are just a guide and close guess. If you have strict dietary needs, you can always measure and calculate yourself with the exact ingredients/brands you use to be exact. I hope that helps. Enjoy the recipe.

  3. 5 stars
    I really enjoyed this recipe! I’ve tried Mediterranean dishes before and never seemed to have much luck. But the flavours in this dish were great! I did less than a pinch of cayenne and it gave the dish a nice heat without being spicy – but I could not have handled a full pinch! My husband also really enjoyed the dish and he’s typically a meat and potato guy. Would definitely recommend!!

    1. I am so glad you loved this recipe! It’s seriously one of my favorites. Thanks for letting us know!

  4. 5 stars
    Made this for dinner tonight and we all loved it! Just got your cookbook for Christmas and am so excited to try more of your recipes! (We loved the coconut chicken fingers this week).

  5. I’d love to make this, but my family will not eat tomatoes if they can see them (they are a picky bunch!). If I wanted to make this with crushed tomatoes instead of diced fire roasted tomatoes, do you think the curry would be too diluted if I use a 28 ounce can? Would a 14 ounce can be better? Or if I use a 28 ounce can, maybe I could cut back on the coconut milk? I would be grateful for any advice or opinions — thank you!

    1. You can use crushed tomatoes. I would use the same amount of tomatoes and coconut milk. You can taste and adjust spices, if necessary. I hope you love it.

  6. Hi Maria! I just love your website! I am going to try this, I need to pick up a few items. Like chickpeas & garam masala & naan. Can’t wait! My first recipe I made from you was spinach & artichoke lasagna rollups. One of your best! Everyone loved it!

  7. This recipe looks yummy and healthy, definitely mouth-watering, I am so excited to try this, perfect for our upcoming brunch. I am also thinking of having this with Pita, I am so excited!

    1. It won’t be as thick and creamy and the flavor will be different, but if you like almond milk, go for it!

  8. 5 stars
    I just meal prepped this for the 1st time this week. It is delicious!! I will looking forward to my lunch this whole week!!!

  9. Made this for dinner tonight – simply awesome! I usually avoid spicy food, but this was just right. I didn’t have garam masala so I found an easy online recipe and made my own. I also added a dollop of sour cream, just in case the heat was a bit much for me – it was great!
    I am looking forward to another evening meal and lunch leftovers. Highly recommend this recipe. Thank you for this flavorful, plant-based meal!

  10. 5 stars
    A big hit with my husband and college-aged kids! I used light coconut milk from a can (last one on the grocery shelf!) Served with rice, warm naan bread and a shredded rotisserie chicken. I added an extra big cup of spinach because it always shrinks so much!
    Thank you‍

  11. 5 stars
    This curry was delicious and SO fast and easy to make, it was finished before the rice!
    I made half the recipe, and I wish I made more bc I’m sure it would reheat well. This will be a regular staple for us going forward.

  12. 5 stars
    Made as recipe states…kind of. LOL…I like it a little spicey. Added a touch more curry powder and chili powder and a dash more coconut milk. I also didn’t have fresh ginger so substituted with 1 tsp ground ginger. Was so delicious! Couldn’t stop eating it!

  13. 5 stars
    This was very good. Instead of the curry powder I added a few whole cardamom pods, cloves, a small cinnamon stick, and some ground cumin in with the onions at the beginning. That and sprinkling with fresh cilantro at the end were my only modifications. I will definitely make again. I’ve made a few of your other recipes and they were very good too.

    1. Hi Maria!
      Could I substitute ground ginger for fresh?
      Looking forward to trying this!

  14. 5 stars
    First time making anything like this. I was really happy that I was able to find the spices in my local grocery store. I drained the tomatoes but I think next time I won’t so there will be more sauce! This is a wonderful meatless meal.

  15. Hi Maria – this looks yummy, any suggestions on a substitute for the tomatoes (intolerance in the house)? Might be ok to just leave them out and I can experiment but was curious if you had any ideas. Thanks, keep the ever wonderful family friendly recipes coming in 2022!

  16. 5 stars
    I love this recipe! It is comes together fast and is delicious. Sometimes I make it with one 15 oz can of fire roasted tomatoes if that’s all I have and use the whole can of coconut milk and it’s still delicious! I also use frozen spinach (from a bag of fresh that I put in the freezer) and it works great.

  17. I’ve made this recipe numerous times and love it. I prepared it the day before when I was cooking for a large crowd…just reheated and added the spinach just before serving. Turned out great! Served it with harissa/yogurt chicken and lemon couscous.

  18. 5 stars
    This curry is delicious! If you are wondering if you should make this or not…you should definitely make it!! The flavors are delicious! I like that it is meat free.

  19. 4 stars
    So good! Just made it for my roommates and it was so simple, cheap, and nutritious!
    I added two full cans of chickpeas, added a cup of quinoa and lime/cilantro as a garnish. Those things made this recipe even more delightful.

  20. 5 stars
    All of Maria’s recipes are great, this one is too! I followed the recipe as written, but I added an additional 1/2 cup of coconut milk, doubled the salt and finished the dish with the juice from half a lemon. Will absolutely make again, delicious!

  21. Absolutely amazing I use some fire roasted salsa and whipped cream cheese and oh my God amazing‍♀️thank you for sharing

  22. 5 stars
    This was really easy to pull together and a lovely blend of spicy and sweet. Will definitely make again!

  23. 5 stars
    10/10, best curry I’ve ever eaten. Made it for myself and 2 meat eaters in my house and they thought it was incredible. I made it with rice and naan. Next day I had a bit leftover and just ate it just by itself, and it was just as delicious. (Though the rice and Naan make it super filling and the naan and the sauce….. god im drooling) I can’t wait to make this again next week. Literally perfection. Printing this out because im scared to ever lose this recipe.

  24. 5 stars
    Hi Maria,
    I just wanted to let you know this recipe for your Easy Chickpea Curry is absolutely the best. I made it exactly as you have laid it out on your recipe, step-by-step and it was fantastic.! No leftovers though, because it was that good, but that’s ok, just an excuse to make it again and again. Great recipe, thank you for sharing.

    1. Thank you for taking the time to comment. I am so glad you love this recipe, it is one of my favorites.

  25. 5 stars
    This was so good!! I’ve wanted to make something like this but have been too afraid. I was a little intimidated but even though I felt like I was stumbling through it came out great! Very easy to adjust strength of flavor/spice with curry and cayenne like you mentioned. Husband and LOVED it! Definitely making again!!

  26. 5 stars
    Very tasty and easy peasy! I ramped up the flavours with a little extra Garam Masala and curry powder. It’s a hit! Will make again soon!

  27. 5 stars
    This recipe is an easy way to create a large quantity of delicious food. Simple, well balanced and makes me look forward to my lunches at work. This is a step in improving my confidence in the kitchen and enjoying the process. Thank you!

    My bloopers
    – I misread fire roasted tomatoes and bought fire roasted peppers instead
    – I also added half a jar of canned diced tomatoes to make up for it

    – literally still so delicious and so so good. Sharing it with my friends since there’s plenty leftover!

  28. 5 stars
    This was very delicious! I used lite coconut milk just because that is what I had in hand. After initially combining all of the ingredients, I added more curry powder and garam masala. I would definitely recommend this dish. Tasty, healthy and easy. Will be making again!