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!
Recipe from Two Peas & Their Pod
5 from 14 votes
Prep Time 10mins
Cook Time 17mins
Total Time 27mins
1tablespoonolive oil or coconut oil
2teaspoonsgrated fresh ginger
28ouncesfire roasted tomatoes
1tablespooncurry powder(or more to taste)
Pinchof cayenne pepper(or more if you want it spicy)
30ouncescans chickpeas,rinsed and drained
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.