There’s something wonderfully comforting about a warm, creamy chickpea curry. This recipe is perfect for those evenings when you want a wholesome, flavour-packed meal that’s easy to make and uses just one pan.
This curry combines the richness of coconut milk, the depth of spices, and the heartiness of chickpeas for a dish that’s as nourishing as it is satisfying. The addition of peanut butter adds a subtle creaminess, while frozen spinach boosts its nutritional value. It’s a dish that’s light yet comforting, making it a versatile choice whether paired with naan or rice.
What makes this recipe special is its simplicity. It’s quick to prepare and simmers gently to allow the flavours to meld beautifully. It’s perfect for a cosy night in or as a meal prep option to enjoy later.
Serve it warm and savour the balance of creamy, fragrant spices with every bite. This easy chickpea curry is bound to become a favourite.
Easy Chickpea Curry
Ingredients
- 1 yellow onion
- 1 tbsp grated ginger
- 3-5 cloves garlic
- 2 tbsp curry powder
- 1 tsp cumin
- ½ tsp turmeric
- ½ tsp paprika
- Salt to taste
- 1 can chopped tomatoes
- 1 can coconut milk I used a light version
- 1 can chickpeas
- 1 tbsp nut butter I have used Peanut butter
- 1 handful of frozen spinach
Instructions
- If you are having rice, cook the rice first so it will be ready by the time you finish cooking the chickpea curry.
- In a pan add some oil until it starts sizzling.
- Add garlic, onion and all the spices.
- Cook for a few minute until the onions starts to soften.
- Add, chopped tomatoes, coconut milk and the nut butter.
- Cook for 5-10 mins. It will look very liquid to begin with but don’t worry, it will dry out while cooking and it will be even more full of flavour, thanks to the slow simmering.
- Now add chickpeas and frozen spinach. Cook until the spinach are completely defrosted and well cooked.
- Serve with naan or rice.