When I’m short on time but craving something warm and comforting, this chickpea curry is my go-to. It’s easy to make, filling, and you only need one pan.
The Story Behind This Recipe
I started making this chickpea curry on those nights when I wanted something flavorful without the fuss of multiple pots or long prep. Chickpeas are such a great pantry staple and really soak up the spices well. Adding fresh spinach and tomatoes gives the dish a nice brightness and color.
One thing I like about this recipe is how forgiving it is. Sometimes I add a pinch of chili flakes if I want a bit more heat, or swap in frozen spinach if fresh isn’t on hand. The curry base is simple – just sautéed onions, garlic, ginger, and a blend of ground spices that you probably have in the cabinet.
I often serve this over rice or alongside some warm naan if I have it. It always makes for a cozy, satisfying meal that feels like more effort than it really takes. Plus, leftovers taste even better the next day after the flavors have had time to meld.
My family isn’t always on board with spicy food, so I keep the heat moderate and let everyone add extra chili if they want. It’s also a great meal to prep early in the day and finish up when you’re ready to eat, which helps on busy evenings.
I’ve shared this curry with friends a few times, and it’s become one of those dishes folks ask for again. It’s straightforward, wholesome, and doesn’t try too hard – just tasty and easy.
Cuisine: Indian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon chili flakes (optional)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium tomatoes, chopped
- 4 cups fresh spinach
- 1/2 cup water
- Salt to taste
- Fresh cilantro for garnish (optional)
- Cooked basmati rice or naan, to serve
Instructions
- Step 1. Heat oil in a large skillet over medium heat.
- Step 2. Add chopped onion and cook until soft and translucent, about 5 minutes.
- Step 3. Stir in garlic and ginger, cooking for another minute until fragrant.
- Step 4. Add cumin, coriander, turmeric, paprika, and chili flakes if using. Stir to coat the onion mixture and cook for 1 minute.
- Step 5. Mix in chopped tomatoes and cook until they soften and start breaking down, about 5 minutes.
- Step 6. Add chickpeas and water, stirring everything together.
- Step 7. Simmer for 10 minutes until the sauce thickens slightly.
- Step 8. Stir in fresh spinach and cook until wilted, about 2 minutes.
- Step 9. Season with salt to taste.
- Step 10. Serve hot garnished with fresh cilantro if you like, alongside rice or naan.
Tips for Success
- Use canned tomatoes if fresh ones aren’t available, but drain any excess liquid.
- If you like a creamier curry, stir in a splash of coconut milk or plain yogurt at the end.
- Adjust chili flakes according to your heat preference.
- Leftovers store well in the fridge for up to 3 days and develop even more flavor.
Variations & Substitutions
- Add diced potatoes or sweet potatoes early on for a heartier stew.
- Swap spinach for kale or Swiss chard if you prefer.
- Use dried chickpeas soaked and cooked if you want to start from scratch, just add cooking time.
- For a nuttier flavor, sprinkle toasted cashews or almonds on top before serving.
