Florencia Baldini Last Updated on October 2, 2025

This easy chickpea curry is one of my most loved recipes—on and off social media. It’s rich, comforting, and comes together in one pan using simple ingredients you probably already have. Packed with plant-based protein and fibre, this creamy curry is perfect for busy weeknights when you want something quick and satisfying. Whether you pair it with fluffy rice or warm naan, this easy one-pan chickpea curry is the kind of recipe you’ll want to make on repeat.

Overhead shot of a creamy chickpea curry in a pan, with one hand holding a small piece of naan topped with curry. A warm, cosy and inviting scene showcasing this easy one-pan meal.

I’ve even cooked it live at the Harrods kitchen in London in March 2025, and the response was amazing! It’s now a firm favourite in our community and one of my personal go-to meals when I need something quick, healthy, and comforting. Made with simple pantry staples, this plant-based curry is full of fibre and flavour—and it comes together in under 30 minutes, all in one pan.

Chickpeas are a brilliant source of fibre and plant protein, and when simmered gently with warming spices, coconut milk, garlic, and tomatoes, they turn into something truly comforting. The nut butter adds richness and depth, while spinach brings a welcome boost of greens.

Whether you’re new to plant-based cooking or just looking for an easy weeknight dinner, this creamy chickpea curry is a must-try. It’s ideal for batch cooking, freezer-friendly, and incredibly versatile. Enjoy it with rice, naan, or on its own—it’s cosy, nutritious, and full of flavour with every bite.

Why This Easy Chickpea Curry Is Good for You

This easy chickpea curry is more than just delicious comfort food—it’s packed with nutrients that support your overall wellbeing. Chickpeas are a fantastic source of plant-based protein and fibre, which help you feel fuller for longer and support gut health. If you’re curious about the benefits of fibre-rich foods like chickpeas, the NHS has a great guide on dietary fibre. The garlic, ginger, and spices add anti-inflammatory and antioxidant benefits, while coconut milk brings healthy fats that keep the dish satisfying and creamy. It’s a naturally vegan recipe made with wholesome ingredients that fuel your body and support energy levels—perfect for a quick, nourishing dinner you can feel good about.

Cupboard Staples Easy Chickpea Curry

One of the best things about this chickpea curry is how it uses everyday cupboard staples to create something so flavourful and satisfying. With just a tin of chopped tomatoes, light coconut milk, and a can of chickpeas, you’ve already got the core of the dish ready to go. These are ingredients I always keep stocked because they’re versatile, budget-friendly, and last for ages—perfect for throwing together a wholesome meal without any planning. The chickpeas bring plant-based protein and fibre, the coconut milk adds creaminess without being too heavy, and the tomatoes give that fresh, tangy base. It’s a great reminder that you don’t need a long list of fancy ingredients to make a healthy, comforting curry in minutes.

Step-By-Step Instructions

Step 1 – In a pan add some oil until it starts sizzling. Add garlic, onion, ginger and all the spices.
Step 2 – Cook for a few minute until the onions starts to soften.
Step 3 – Add, chopped tomatoes, coconut milk and the nut butter. Cook for 5-10 mins.
Step 4 – Now add chickpeas and frozen spinach.
Step 5 – Cook until the spinach is completely defrosted and well cooked.

Sharing My Easy Chickpea Curry LIVE at Harrods

Not many of you know this, but back in March 2025 I was lucky enough to be invited to cook live at the prestigious Harrods in London. It was such a special milestone in my journey, and I’ll always be grateful to the amazing team at Scanpan* (a brilliant Danish brand that makes high-quality non-stick cookware, and whose pans I use every day in my kitchen) for making it possible.

*This is an affiliate link. Use my code FLOFLO for a 20% discount! If you buy through these links, I may earn a small commission. Thank you for your support!

I thought I might feel nervous, but instead I felt pure happiness. Meeting so many passionate food lovers in real life, beyond the screen, was unforgettable. It reminded me exactly why I love doing what I do, and I hope it’s something I’ll get to do more often in the future.

That day, I cooked three recipes close to my heart — each chosen for a very specific reason — and it’s an experience I’ll never forget. One of those recipes was the very one you’re reading right now! The feedback on the day was incredible — I had so many people, both vegan and non-vegan, telling me how much they loved it.

I’d love for you to try the other recipes I made that day too — you can find them here: Healthy 5-Ingredient Chocolate Banana Pancakes and Authentic Bolognese Ragù

The Value of a Well-Stocked Spice Rack

Spices are one of my favourite kitchen hacks for boosting flavour without adding extra calories, and over the years I’ve learned how important it is to keep them both accessible and inviting. When your spices are easy to reach and beautifully organised, you’ll find yourself using them so much more often—and suddenly experimenting with flavours becomes second nature. My advice is to always keep a good variety on hand, because the more you have to play with, the more value they bring to your everyday cooking.

I invested in some spice jars and labels from Etsy over three years ago, and they’re still one of my most-used kitchen items. They don’t just look lovely on the counter, they make cooking so much easier. If you’d like to check them out, you can find my affiliate link here for the spice jars and labels (I earn a small commission at no extra cost to you!).

Tips

Use fresh garlic and ginger: Freshly grated garlic and ginger give your chickpea curry a vibrant, aromatic flavour that powdered versions just can’t match. It makes a big difference in this one-pan vegan curry.
Cook the spices gently: Let your curry powder, cumin, turmeric, and paprika cook in hot oil with the onion and garlic. This step helps release their essential oils and adds a deep, rich base to your plant-based dinner.
Let the curry simmer uncovered: Simmering without a lid allows excess liquid to evaporate naturally. It helps the chickpea curry thicken and intensifies all the comforting flavours.
Adjust consistency with coconut milk: If your curry sauce gets too thick while simmering, stir in a little water or more coconut milk to loosen it—without losing that creamy, fragrant texture.
Add a squeeze of lemon or lime before serving: A bit of acidity lifts the dish and balances the richness of the coconut milk and peanut butter. It brings all the flavours together beautifully.
Customise the heat: Like it spicy? Add chilli flakes, a chopped red chilli, or a pinch of cayenne. This vegan chickpea curry is easy to adjust to your taste.
Use quality nut butter: Natural peanut or almond butter with no added sugar or salt gives this easy chickpea curry extra creaminess and a subtle, nutty depth.

Swaps

Chickpeas: I only made this recipe with chickpeas but white beans or butter beans should have a similar result — just make sure they’re well drained and patted dry.
Nut butter: Can be swapped for almond or cashew butter depending on your flavour preference.
Coconut milk: Use full-fat coconut milk for a richer curry or cashew cream as a dairy-free alternative.
Spinach: I used frozen spinach but fresh spinach are even better if you have it on hands. Kale or Swiss chard work well too if you want a different option.

Storage

Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze in a suitable container for up to 1 month. Thaw overnight in the fridge before reheating.

Easy Chickpea Curry (One-Pan, Vegan & Creamy)