Ready for a comforting and flavorful meal that’s incredibly easy to make? This chickpea curry is a weeknight lifesaver, packed with warm spices and hearty chickpeas. It’s a delicious, one-pot wonder perfect for any home cook.
Key Ingredients & Substitutions:
- Chickpeas: Canned chickpeas work great, rinsed well.
- Canned Tomatoes: Diced tomatoes are perfect. Crushed tomatoes also work for a smoother sauce.
- Coconut Milk: Full-fat coconut milk gives the best creaminess. Light coconut milk can be used for a lighter option.
- Onion & Garlic: Essential for flavor. Don’t skip them!
- Ginger: Fresh ginger adds a bright, zesty kick. Ground ginger can be a substitute in a pinch.
- Curry Powder: Your favorite blend works. Adjust the amount to your spice preference.
- Spinach: Adds nutrients and color. Kale or other leafy greens can be used instead.
Ingredients:
Main:
* 1 tablespoon olive oil or coconut oil
* 1 large onion, chopped
* 3 cloves garlic, minced
* 1 tablespoon fresh ginger, grated
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 (13.5 ounce) can full-fat coconut milk
* 2 (15-ounce) cans chickpeas, rinsed and drained
* 5 ounces fresh spinach
Spices:
* 1-2 tablespoons curry powder (adjust to taste)
* 1 teaspoon ground cumin
* ½ teaspoon ground turmeric
* ¼ teaspoon red pepper flakes (optional, for heat)
* Salt and black pepper to taste
Optional for Serving:
* Cooked rice or quinoa
* Fresh cilantro, chopped
* Naan bread or pita
How Much Time Will You Need?
- Total Time: 30-35 minutes
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Servings: 4
- Calories per serving (approx): 450-500
- Tools Needed: Large pot or Dutch oven, cutting board, knife.
Step-by-Step Instructions:
1. Sauté Aromatics
Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
2. Bloom the Spices
Add the curry powder, cumin, turmeric, and red pepper flakes (if using) to the pot. Cook for 30 seconds, stirring constantly, until the spices are fragrant. This step really brings out their flavor.
3. Simmer the Sauce
Pour in the diced tomatoes and coconut milk. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld.
4. Add Chickpeas and Spinach
Stir in the rinsed and drained chickpeas. Continue to simmer for another 5 minutes, allowing the chickpeas to warm through and absorb the delicious curry sauce. Finally, stir in the fresh spinach a handful at a time, allowing it to wilt into the sauce.
5. Season and Serve
Season the chickpea curry with salt and black pepper to taste. Give it a good stir. Your flavorful chickpea curry is now ready to enjoy! Serve hot with rice, quinoa, or naan bread.
Storage Instructions:
Leftover chickpea curry stores beautifully. Let it cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 3-4 days. To reheat, simply warm gently on the stovetop over medium-low heat or in the microwave until heated through.
Frequently Asked Questions (FAQ):
Q: Can I make this chickpea curry spicier?
A: Yes! Increase the red pepper flakes or add a pinch of cayenne pepper for more heat.
Q: What else can I add to this chickpea curry?
A: Feel free to add diced bell peppers, sweet potatoes, or green beans for extra veggies.
Q: Can I use dried chickpeas instead of canned?
A: Yes, but you’ll need to cook them separately before adding to the curry. About 1 cup of dried chickpeas, cooked, equals two cans.
Q: Is this chickpea curry freezer-friendly?
A: Absolutely! It freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: What’s the best way to serve this chickpea curry?
A: It’s delicious with fluffy basmati rice, brown rice, quinoa, or warm naan bread for scooping up the sauce.