Easy Chickpea Curry Recipe (20 Minutes)

Every week, this chickpea and spinach curry takes center stage in our kitchen. As someone of Pakistani heritage, I’ve added my own twist to the classic South Asian chana masala to make it practical for weeknights. It’s quick, easy, and packed with both protein and vegetables—ideal for feeding my husband and son without juggling multiple dishes. 

The beauty of this chickpea curry lies in its simplicity and adaptability; it is perfect for a busy weeknight. It’s packed with such lovely flavors (ginger! garlic! turmeric!) and the coconut milk gives it creamy depth. Plus, it requires just one pot, making cleanup a breeze. 

The best part is that this dish is mostly pantry-friendly. You’ll need the 2+1+1 formula: that is, 2 cans of chickpeas, 1 can of tomato sauce, and 1 can of coconut milk—staples you likely already have stocked. The only fresh ingredients required are spinach, ginger, and garlic (though store-bought minced ginger and garlic can work in a pinch).

To keep the complaints from the fam at bay (“Mamma, chickpeas, again?”), I’ve found ways to make it fun for everyone by letting them choose their own customized pairing. We all enjoy this dish differently: my son loves scooping it up with garlic naan (I always have some in the freezer), my husband prefers to drizzle it over brown rice (he makes a pot of it each week), and I love it in a bowl with a side of toasted and buttered sourdough (from my farmer’s market stash).

How to Make My Easy Chickpea Curry

For four servings, you’ll need:

• 1/4 cup vegetable oil 
• 2 teaspoons grated garlic (approximately 3 to 4 garlic cloves)
• 2 teaspoons grated ginger (from an approximately 1-inch peeled piece of ginger)
• 1/2 teaspoon ground cayenne
• 1/2 teaspoon ground turmeric
• 1 (15-ounce) can tomato sauce 
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 (15-ounce) can full-fat coconut milk
• 1/2 teaspoon kosher salt, or to taste
• 2 packed cups baby spinach (about 5 ounces) 

Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil is shimmering, add the grated garlic and ginger; be cautious, as the mixture will sputter. Stir constantly and cook until fragrant, about 1 minute, lowering the heat slightly if needed. 

Add the cayenne and turmeric and stir for 30 seconds. Slowly pour in the tomato sauce (covering the pot briefly to minimize splatters). Add the chickpeas to the pot, then stir in the coconut milk. Season with salt and lower the heat to bring the mixture to a gentle simmer. Cover with a lid and cook until the flavors meld and the sauce thickens slightly, 10 to 12 minutes. 

Taste, adding more salt if needed. Add the fresh spinach, turn off the heat, and cover with the lid. After the spinach has wilted in a few minutes, stir it into the curry. Serve warm with rice, naan, or sourdough.

Store leftover curry in an airtight container in the refrigerator for up to 4 days. If the curry thickens in the fridge, add a splash of water or coconut milk while reheating to loosen it up.

Make This Curry Your Own

This chickpea curry is wonderfully versatile and you can easily fortify it with different vegetables. If you’re out of fresh spinach, don’t hesitate to use frozen—just use one cup in place of two packed cups of fresh. 

I also like to substitute the spinach with stemmed and roughly chopped dinosaur kale or Swiss chard. These heartier greens will need about 5 to 7 minutes to cook until tender, so add them a bit earlier than you would fresh spinach. You can also add other frozen vegetables, like carrots, to make the dish more vibrant and hearty.