Hearty Chickpea Curry
This comforting chickpea curry is a flavorful and satisfying vegan main course. It features tender chickpeas simmered in a rich, aromatic tomato-coconut sauce with a blend of Indian spices. Perfect for a weeknight dinner.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 594 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 tbspolive oil
- 1 pcsyellow onion, finely chopped
- 3 clovegarlic, minced
- 1 tbspginger, grated
- 1 tspground cumin
- 1 tspground coriander
- 0.5 tspturmeric powder
- 1 tspgaram masala
- 400 gdiced tomatoes, canned
- 400 mlcoconut milk, full-fat canned
- 800 gchickpeas, canned, drained and rinsed
- 120 mlvegetable broth
- 0.5 tspsalt
- 0.25 tspblack pepper
- 100 gfresh spinach, packed
garnish
- 2 tbspfresh cilantro, chopped(optional)
Equipment
measuring cups · knife · cutting board · large pot · measuring spoons
The method
Step by step
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
- 2
Add the yellow onion and sauté for 5-7 minutes until softened and translucent.
About 7 min
- 3
Stir in the garlic and ginger, cooking for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 4
Add the ground cumin, ground coriander, turmeric powder, and garam masala. Cook for 1 minute, stirring constantly, to toast the spices.
About 1 min
Cook’s note: Toasting the spices enhances their flavor.
- 5
Pour in the diced tomatoes, coconut milk, chickpeas, and vegetable broth.
About 1 min
- 6
Season with salt and black pepper.
Cook’s note: Adjust seasoning to your taste.
- 7
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
About 20 min
Cook’s note: Stir occasionally to prevent sticking.
- 8
Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
About 3 min
Cook’s note: The spinach will reduce significantly in volume.
- 9
Taste and adjust seasonings as needed.
- 10
Serve hot, garnished with fresh cilantro if desired.
Cook’s note: This curry pairs well with rice or naan bread.
Per serving
Nutrition
- Calories
- 594.4kcal
- Protein
- 19.3g
- Carbs
- 63g
- Fat
- 36.3g
- Fibre
- 18.3g
- Sugar
- 15.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover chickpea curry in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat, or in the microwave, until warmed through.
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