Chickpea Curry One-Pot (Printable Version)

Hearty chickpeas and spices simmered with coconut milk and vegetables in one pot for an easy dish.

# Ingredient List:

→ Vegetables

01 - 1 medium yellow onion, diced
02 - 2 cloves garlic, minced
03 - 1-inch piece fresh ginger, grated
04 - 1 medium red bell pepper, diced
05 - 2 cups baby spinach, roughly chopped
06 - 1 medium carrot, diced (optional)

→ Legumes

07 - 2 cans (15 oz each) chickpeas, drained and rinsed

→ Liquids

08 - 1 can (14 oz) coconut milk, full-fat or light
09 - 1 cup vegetable broth
10 - 1 can (14 oz) diced tomatoes

→ Spices & Seasonings

11 - 2 tablespoons curry powder
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon ground turmeric
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon chili flakes (optional)
16 - 1 teaspoon salt, or to taste
17 - 1/4 teaspoon black pepper

→ Oil

18 - 2 tablespoons coconut oil or olive oil

→ To Serve

19 - Fresh cilantro, chopped
20 - Lime wedges
21 - Cooked rice or naan (optional)

# How-To Steps:

01 - Heat coconut oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until translucent.
02 - Stir in minced garlic, grated ginger, and diced red bell pepper; sauté for 2 minutes until fragrant.
03 - Mix in curry powder, cumin, turmeric, smoked paprika, chili flakes if using, salt, and black pepper. Cook for 1 minute to release aromas.
04 - Add diced tomatoes, coconut milk, vegetable broth, drained chickpeas, and diced carrot if desired. Stir to combine thoroughly.
05 - Bring to a gentle simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
06 - Stir in chopped spinach and simmer uncovered for 2 to 3 minutes until wilted and the curry thickens to preferred consistency.
07 - Taste and modify seasoning as needed. Serve hot garnished with fresh cilantro and lime wedges, accompanied by rice or naan if desired.

# Expert Tips:

01 -
  • It comes together in 35 minutes flat, and most of that is just simmering while you breathe.
  • One pot means you're not standing there scrubbing three dishes at the end of the night.
  • The spices taste like they've been building flavor for hours, but the coconut milk keeps it creamy and gentle.
  • It's vegan and gluten-free without feeling like you're missing anything.
02 -
  • Drain and rinse your chickpeas thoroughly—the starchy liquid makes the curry cloudy and changes the texture.
  • Don't skip the toasting step for the spices; it takes just a minute but makes them taste richer and less powdery.
  • If your sauce looks thin at the end, simmer uncovered a bit longer—it thickens as it cooks down and the flavors concentrate.
03 -
  • Fresh ginger makes a real difference here, so don't substitute powdered unless you're truly stuck.
  • Taste the curry before serving and adjust the salt and lime—these two things can completely transform how it tastes, so trust your palate.
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