Why You’ll Love This Easy Chickpea Curry Recipe!

Fast and easy: This weeknight dinner is ready in just 30 minutes! Keep this recipe handy for those busy evenings when you need something delicious on the table in no time.

You’ll love the flavors! Simple ingredients pack a world of flavor! Tender chickpeas simmered in a curry-spiced, creamy coconut milk sauce provide the perfect comforting meal. A splash of lime juice brightens everything up, like a little kiss of sunshine.

Pantry staples: Chickpea curry is incredibly versatile and can be made using whatever ingredients you have at home. Feel free to toss in any leftover vegetables! Serve it over a bed of spinach with fluffy coconut rice or with warm naan, and you have a wholesome meal that feels indulgent yet doesn’t require hours in the kitchen.

Chickpea Curry Recipe Ingredients

• Chickpeas: Canned chickpeas work best for a quick meal; feel free to use cooked chickpeas if you prefer.
• Shallot, garlic, and fresh ginger: These aromatic ingredients add savory depth. You can substitute onion for the shallot if needed.
• Jalapeño or serrano chilies: Opt for these if you like a bit of heat; adjust to your spice tolerance.
• Spices: You’ll need yellow curry powder, coriander, cumin, ground turmeric, salt, and an optional pinch of cayenne for extra heat.
• Coconut milk: Use full-fat coconut milk for a rich, creamy texture; light versions won’t give the same result.
• Lime: This ingredient adds vibrant flavor that lifts the dish; lemon can be used as a substitute.
• Sweetener: A touch of honey or sugar adds a hint of sweetness to balance the flavors.
• Spinach: Adds a healthy dose of leafy greens. You can substitute with Swiss chard or kale as well.
• Fresh herbs: Cilantro and mint provide an aromatic finish to the curry.

How to Make Chickpea Curry

1. Sauté aromatics: Start by heating a large pan or pot over medium heat. Add the coconut oil and shallots, sautéing for about 2 minutes. Next, add the garlic, ginger, jalapeño, yellow curry powder, coriander, cumin, and turmeric, cooking for another minute.

2. Add chickpeas and coconut milk: Toss in the kosher salt, chickpeas, coconut milk, and cayenne if you’re using it. Bring this mixture to a light simmer, stirring occasionally, and let it cook for about 5-10 minutes.

3. Incorporate lime and honey: Once cooked, turn off the heat and squeeze in some lime juice along with the honey. Taste and adjust by adding more lime, honey, cayenne, or salt until all the flavors are perfectly balanced.

4. Serve: Dish out the curry over a bed of rice and fresh spinach. Garnish with cilantro, mint, and fresh tomato if desired.

Variations

• Add veggies! Consider tossing in roasted cauliflower, bell peppers, sweet potatoes, or regular potatoes for extra texture and flavor.
• Wilt the greens: Instead of serving fresh greens, add them directly to the pan with the lime juice and honey for a lovely wilted effect.

Chef’s Tips

1. Bloom the spices: Make sure to sauté your spices with the aromatics; this helps unlock their full flavors.
2. Use full-fat coconut milk: It adds a luxuriously creamy texture that light coconut milk just can’t match.
3. Adjust heat to your liking: For milder curry, remove the jalapeño seeds; for more spice, feel free to add cayenne!
4. Balance is key: Always taste and adjust before serving, ensuring your curry is a delightful balance of spicy, tangy, and slightly sweet.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, warm on the stovetop until heated through.

Freezer Meal: This chickpea curry can be frozen for later! Just store in a freezer-safe container for up to 3 months. Thaw completely in the fridge before reheating.

Serving Suggestions

Enjoy your Chickpea Curry over basmati rice, coconut rice, jasmine rice, or even yams and roasted cauliflower. A side of warm naan is always a delightful addition!