Chickpea Curry One-Pot (Printable)

Hearty chickpeas simmered with spices, coconut milk, and vegetables for a cozy, satisfying meal.

# What You'll Need:

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

→ Spices & Seasonings

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

→ Oil

18 - 2 tbsp coconut oil or olive oil

→ To Serve

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

# Method:

01 - Heat coconut oil in a large pot over medium heat. Add diced onion and cook 3 to 4 minutes until translucent.
02 - Stir in minced garlic, grated ginger, and diced red bell pepper. Cook for 2 minutes until fragrant.
03 - Incorporate curry powder, cumin, turmeric, smoked paprika, chili flakes if using, salt, and black pepper. Stir continuously for 1 minute to release aromas.
04 - Add diced tomatoes, coconut milk, vegetable broth, chickpeas, and diced carrot if using. Stir to combine thoroughly.
05 - Bring mixture to a gentle simmer, then 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 curry thickens to desired consistency.
07 - Taste and adjust salt or spices as needed. Serve hot, garnished with fresh cilantro and lime wedges. Optionally accompany with rice or naan.

# Expert Pointers:

01 -
  • It's ready in 35 minutes but tastes like you've been simmering it for hours.
  • One pot means one cleanup, which is honestly the secret ingredient I needed most.
  • Every spoonful has something different—creamy coconut, tender chickpeas, bright spinach—so it never feels boring.
02 -
  • Toasting your spices in oil for that first minute is non-negotiable—it's the difference between flat and full-flavored.
  • Don't skip rinsing the canned chickpeas; it prevents a starchy, gluey sauce that ruins the whole thing.
  • The spinach goes in at the very end, not before—add it earlier and it becomes a brown, murky mess.
03 -
  • A pinch of sugar can balance spices if your curry tastes bitter—sometimes a teaspoon is all you need.
  • Full-fat coconut milk is worth it for the creaminess, but if you only have light, use a bit less broth to compensate.
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