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This Chickpea Curry is so easy to make with simple ingredients and SO much delicious flavour. It’s a perfect go-to curry recipe that also happens to be healthy, vegan and budget friendly too.
I always have some chickpeas in the cupboard so I can whip up this delicious but oh-so convenient Chickpea Curry whenever I feel like it.
Not only is it hearty and satisfying (yes, even if you’re a meat eater), it’s also really easy to make on the hob OR in the oven.
My version of this Chana Saag (a traditional Indian dish with chickpeas and spinach in a tomatoey, creamy sauce) has a mild spice and is perfect for days when you haven’t planned a meal ahead or have forgotten to defrost anything!
Why is this the best Chickpea Curry recipe?
⭐️ Simple spices but amazing flavour
⭐️ Hearty, healthy and delicious
⭐️ Low cost store cupboard ingredients
Easy Chickpea Curry Ingredients
- Chickpeas – I use tinned (make sure you give them a thorough rinse under cold water to remove the salty water they’re stored in) OR you can use dried chickpeas (cooking method differs). See the notes below on what to do with these
- Garlic – You can use fresh or jar/paste/frozen
- Onion – Again, frozen is fine if you’re short on time and want to take chopping out of the recipe, but fresh is OK too
- Mild curry powder – Be aware of the temperature here! Obviously a less mild curry powder will give this a stronger spice level
- Sweet smoked paprika – This is such a great spice and gives this an instant depth of flavour
- Mild chilli flakes – These vary greatly in heat, start with a tiny pinch and add more if your flakes aren’t hot enough
- Tomato base – I use 3 tbsp of good quality tomato purée to get the desired flavour
- Coconut milk – I use one tin of reduced fat but you don’t have to
- Spinach – I used fresh baby spinach but you can use frozen if you want to (another great ingredient to keep in the freezer). Add this in at the start to defrost thoroughly
- Mango chutney – Be careful to check the ingredients if you’re vegan
- Garam masala – This goes in near the end of the cooking time
- Sea salt – Season generously to taste
How to make Chickpea Curry
1. Soften the onions in oil for a few minutes until starting to brown.
2. Add the rest of the first ingredients and stir well.
3. Cook the Chickpea Curry on the hob or in the oven according to the recipe instructions below.
4. At the end of the cooking time, add your spinach, chutney and garam masala, then serve.
Substitutions
- Gluten free – The ingredients here are all naturally gluten free, but do check the labels to make sure there’s no contamination
Leftovers, Storing and reheating
In the fridge You can keep Chickpea Curry in the fridge for up to 3 days. Reheat it fully in the microwave or on the hob before serving.
In the freezer Chickpea Curry freezes well. Just wait until it’s totally cold and then put it into a freezer-proof container and freeze for up to 3 months. Defrost it thoroughly before reheating.
It may need a splash of water when you’re reheating it to loosen up the sauce.
Tinned Chickpeas vs Dried Chickpeas
Chickpeas have a long shelf life and store really well, making them so convenient to cook with, whichever type you go for.
If you’re using tinned chickpeas, you simply have to rinse them thoroughly in a colander, under a cold tap, to get rid of the water they’re stored in (unless you’re using a brand that specifically instructs to keep the ‘bean stock’ in).
If you’re using dried chickpeas, this takes a little more thinking ahead…
➡️ Sort through the chickpeas and get rid of any discoloured ones, then soak them in a bowl of cold water (they will swell so use plenty) overnight or for about 8 hours.
➡️ Drain and put them into a pan with plenty of cold water, bring to the boil for a few minutes, turn the heat off and leave for about an hour to soak further. (If you have very hard chickpeas that have been stored for a long time, you may need to simmer them until they’re soft instead – sometimes this can be up to an hour.)
TIP: Add 1 tbsp of bicarbonate of soda to the bowl when you soak the chickpeas. It will help the skins to soften.
More easy Vegetarian Curries…
Vegetarian Slow Cooker Recipes
Red Lentil Dahl {Slow Cooker Fakeaways}
Vegetarian
Halloumi Curry {30 Minute Meal}
Slow Cooker
Slow Cooker Vegetable Curry {SO Easy!}
FAQs
I would go for rice, poppadoms, naans, raita, or my Easy Flatbreads.
Or if you’d like to pair it with a meat curry dish, probably my Easy Lamb Keema.
Yes! In fact I have just the recipe for you right here: Slow Cooker Chickpea Curry.
Try out my Vegan Chilli, Sweet Potato & Peanut Butter Stew and my Carrot & Lentil Soup. All delicious!
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Chickpea Curry {Easy & Delicious}
Ingredients
First ingredients:
- 1 tbsp Olive oil
- 3 Garlic cloves, Peeled and crushed
- 1 Onion, Peeled and chopped
- 800 g Chickpeas , 2x 400g tins | Drained and rinsed
- 2 tbsp Mild curry powder
- 1 tsp Sweet smoked paprika
- 1/4 tsp Mild chilli flakes
- 3 tbsp Tomato purée
- 400 g Coconut milk, 1x tin
- 1/2 tsp Sea salt
To finish:
- 240 g Baby spinach, Shredded
- 50 g Mango chutney
- 1 tsp Garam masala
Instructions
- Soften the garlic and onion in the oil for 5-6 minutes until starting to brown.
- Add the rest of the first ingredients into the pan and stir well.
On the hob:
- Simmer on a medium heat with the lid on for about 40 minutes, until the sauce has thickened.
In the oven:
- Put the pan in the oven with a lid on for about 1.5 hours at 170℃ fan/190℃/Gas Mark 5.
To finish:
- Remove from the heat and add the garam masala, chutney and spinach. Stir well until the spinach has wilted, then serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This one is now on my weekly list! Such an easy recipe and we all love it. Thanks Sarah.