One Pan Chickpea Curry is an easy weeknight, meatless dinner packed full of Indian spices! Chickpeas are simmered in an amazing sauce and ready in 20 minutes!
This recipe is the very reason that we always have a few cans of chickpeas hanging out in our cabinet! You guys are always asking for more One Pot Recipes and this one has been a fave of mine for years. The chickpea is a seriously budget friendly, and super versatile little legume. I love this curry because it’s so flavorful, and really warming. But, it’s also light enough that it can really be eaten year round. Once you’ve had all of these tasty flavors together, you’ll crave it all year anyway! Chickpea curry is also really great when you’re out of or low on meat. Or, just don’t know what to cook and need something in a hurry! Bonus, this dish is actually pretty healthy (without sacrificing any deliciousness) and loaded up with lots of protein! Perfect to meal prep for the week if you wish and split into 4-6 servings! If you’re looking for more similar recipes while you’re here, try out our Spring Chickpea Soup and our simple Greek Chickpea Salad!
Chickpea Curry Recipe Notes:
- For this recipe, I like to use two cans of chickpeas. That’s what I always have around. However, you can use dried if that’s what you have! Make sure to plan ahead though, you will need to prepare them according to package directions before adding into this curry.
- This curry calls for 1/2 cup of coconut milk, but it is totally OPTIONAL! Keep in mind that this is canned coconut milk, not the kind in the carton. If you don’t have it or want to use it, just leave it out, it tastes great either way! You can also use light canned coconut milk if you are watching calories/fat.
- We love to use fresh spinach in this recipe, but frozen will work too. If using frozen, make sure you thaw it and squeeze out any extra moisture before adding to the curry. If you don’t want to use spinach, you can also use kale.
- This dish serves 4-6 people depending on how hungry you are! It stretches farther if you serve it with your favorite white or brown rice. For us, a family of 4 we usually have 2 smaller portions of leftovers. The leftovers keep in the fridge for up to 5 days.
One Pan Chickpea Curry
- 2 Tablespoons Olive Oil
- 1 Medium Yellow Onion, Finely Minced
- 3 Cloves Garlic, Minced
- 2 teaspoons Minced Fresh Ginger
- 2 15 Ounce Cans Chickpeas, Drained and Rinsed
- 1 Tablespoon Curry Powder
- 1/2 teaspoon Cumin
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Sriracha, OPTIONAL
- Salt & Pepper To Taste
- 23 Ounces Tomato Sauce, See Note
- 1/2 Cup Canned Coconut Milk, OPTIONAL
- 2 Cups Fresh Spinach
- 1 Tablespoon Lime Juice
- Heat the olive oil in a large skillet over medium heat.
- Add in the diced onion, garlic, and ginger and cook, stirring frequently for 3-4 minutes until onion is soft.
- Add the chickpeas to the pan along with the curry powder, cumin, cinnamon, salt & pepper. Stir to combine.
- Pour the tomato sauce, coconut milk, and spinach into the pan and cook, stirring frequently for 5-6 minutes until spinach is wilted.
- Remove the pan from the heat and squeeze over the lime juice. Taste the curry and add additional salt, pepper, and spices to taste if desired.
- Serve immediately with your favorite cooked rice. Leftovers can be stored in the refrigerator for up to 5 days.