Easy Chickpea Curry with chickpeas, coconut milk, garlic, ginger, tomato sauce, and spinach—creamy, comforting, and ready in minutes.
There’s something funny about the way certain recipes sneak into your life and suddenly feel like they’ve always been there. That’s exactly what happened with this Easy Chickpea Curry. It actually reminds me a bit of that one friend you didn’t think would become a best friend, and then suddenly they’re the person you text when your day goes sideways. I still remember the first time I made it — or more accurately, the first time I threw it together in a moment of mild panic.
It was one of those evenings where I had just come back from a grocery store trip… but somehow still forgot half the things I went for. Sound familiar? You know when you go in for garlic and come home with three candles, yogurt you didn’t need, and absolutely zero garlic? Yeah. That happened. Anyway, the pantry looked depressingly bare except for chickpeas, tomato sauce, and a lonely can of coconut milk that had probably been sitting there since last February.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So I kind of shrugged — one of those “well, let’s see what happens” moments — and made an early version of this Easy Chickpea Curry. And honestly? I didn’t expect much. Maybe something edible, hopefully not disastrous. But the whole house slowly filled with that cozy garlic-ginger smell, and suddenly I felt calmer than I had all week. It made me think of when I used to watch my aunt make her big pots of curry on Sunday afternoons, humming something slightly off-key, while the whole family floated around the kitchen grazing for tastes. Nothing fancy, nothing dramatic — just food doing what food does: showing up for you when you need it.
When my family took their first bite of this chickpea curry, they got unusually quiet. I thought maybe it was bad — but then my husband literally nodded like he was pretending to be a food critic, and my kid just said, “Oh wow. Make this again.” And that was it. This Easy Chickpea Curry somehow became part of our routine, part of that list of meals I know I can rely on, especially on days when I feel chaotic or tired or just… human.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Easy Chickpea Curry Recipe?
If I had to explain why this Easy Chickpea Curry works so well, I’d say it’s because it balances simplicity and comfort in a way that most quick meals don’t. It doesn’t pretend to be gourmet or complicated — and honestly, that’s kind of refreshing. You know those recipes that guilt-trip you into chopping seventeen vegetables and using spices you’ve never heard of? This curry isn’t that. Not even close. It’s warm and creamy and gentle, like a blanket you didn’t realize you needed.
And I love that it fits into all kinds of days. The rushed ones. The calm ones. The “I’m exhausted but still want something good” ones. It’s also flexible. Maybe too flexible. Some days I think the coconut milk is the real star. Other days it’s the garlic and ginger. I hesitate to say anything is “perfect,” because nothing ever is, but this comes awfully close for a 20-minute meal. Wouldn’t you agree?
Ingredient Notes:
Before you start making this Easy Chickpea Curry, let’s break down the ingredients in the way real people talk about food. No fancy terms. No “mouthfeel” or “nuanced aromatic profiles.” Just… what they do and why they work.
- Vegetable Oil
It’s the background actor of the recipe. Always there, rarely appreciated, but nothing works without it. - Garlic & Ginger
These two are the drama. The instant they hit the pan, the smell shifts everything in the kitchen — like putting on background music that mysteriously makes you feel productive. - Cayenne & Turmeric
Cayenne adds a tiny whisper of heat (unless you’re heavy-handed, which happens). Turmeric adds that sunny golden color that just… feels hopeful. I don’t know why. - Tomato Sauce
It gives depth and keeps the whole curry from feeling too heavy. Plus it adds a tanginess that plays nice with coconut milk. - Chickpeas
Reliable. Affordable. Always ready to help. The ultimate pantry friend. - Coconut Milk
The creamy soul of the recipe. And yeah… full-fat tastes better. You can fight me on that one. - Baby Spinach
It wilts into the curry like it was always meant to be there. And it also convinces you that you made a “healthy choice” today.
How To Make Easy Chickpea Curry?
Honestly, making this Easy Chickpea Curry is one of the least stressful cooking experiences I’ve ever had, and I hope it feels that way for you too.
Step 1: Sauté the Aromatics
Heat your oil in a pot — any pot you like. Once it starts shimmering (which always makes me question whether I’m imagining it), toss in the grated garlic and ginger. It might sputter, so don’t lean too close unless you want a dramatic skincare moment. Cook just until fragrant. That smell? It’s the moment things start turning around.
Step 2: Add Spices, Tomato Sauce, Chickpeas & Coconut Milk
Sprinkle in the cayenne and turmeric. Quick stir. Then pour in the tomato sauce — and don’t panic when it bubbles at you. Add the chickpeas and coconut milk, and suddenly it looks like a real curry. Add salt. Let it simmer gently while you stare proudly at the pot like you did something far more impressive than a 20-minute dinner.
Step 3: Add the Spinach
Turn off the heat. Add the spinach. Cover it. Walk away for a minute. When you come back, the spinach will have dramatically shrunk down, like it got stage fright or something. Stir everything together.
Step 4: Serve
Want To Save This Recipe?
Serve the curry warm with rice, naan, or honestly whatever bread you have around. I’ve even used leftover sourdough, and it slapped.
Storage Options:
The beautiful thing about this Easy Chickpea Curry is that it’s somehow even better the next day — which doesn’t happen often with quick recipes. Store leftovers for up to four days. Add a splash of water or coconut milk when reheating if it thickens too much. It springs back to life effortlessly… kind of like a houseplant that only pretends to die.
Variations and Substitutions:
One of the things I love about Easy Chickpea Curry is how easily it adapts to whatever randomness is happening in your kitchen.
- Extra Veggies:
Cauliflower, carrots, peas, or even diced zucchini if you’re trying to use up fridge stragglers. - More Heat:
Add chili flakes or a fresh chili. Even half a chili can change the vibe. - Milder Version:
Skip the cayenne entirely. No shame. - Protein Add-ins:
Chicken, shrimp, tofu — any of them happily join the party. - Chickpea Swaps:
White beans or lentils work if you’re in a different kind of mood.
What to Serve with Easy Chickpea Curry?
I’m a rice person for this one — especially basmati — but honestly?
- Naan is incredible.
- Sourdough is weirdly perfect.
- Flatbread works in a pinch.
- Cucumber salad adds a nice crunch if you want balance.
Whatever you choose, it’ll probably work.
Frequently Asked Questions:
Can I make Easy Chickpea Curry ahead?
Absolutely. It’s even better the next day because the flavors mellow and deepen.
Can I freeze it?
Yes, though the spinach might get softer. Still good.
Do I have to use full-fat coconut milk?
I mean… no. But the curry won’t be as creamy. It’s worth using the full-fat if you can.
If this Easy Chickpea Curry brings you even half the comfort it brings me, then I’d say you’re in for a good evening. Maybe even a great one.
Let me know if you try it — I’d love to hear how it turns out in your kitchen.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Chickpea Curry
Ingredients
For the Easy Chickpea Curry:
- 1/4 cup vegetable oil
- 2 teaspoons grated garlic approximately 3–4 cloves
- 2 teaspoons grated fresh ginger from a 1-inch peeled piece
- 1/2 teaspoon ground cayenne pepper
- 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 approximately 5 ounces
Instructions
Sauté the Aromatics
- In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat until shimmering. Add the grated garlic and grated ginger carefully, as the mixture may sputter upon contact with the hot oil. Stir continuously and cook until fragrant, approximately 1 minute. Lower the heat slightly if necessary to prevent burning.
Add the Spices, Tomato Sauce, Chickpeas, and Coconut Milk
- Stir in the ground cayenne pepper and ground turmeric, allowing the spices to toast for 30 seconds. Slowly pour in the tomato sauce, briefly covering the pot to minimize splattering. Add the chickpeas and stir in the coconut milk until fully combined. Season with kosher salt. Reduce the heat to maintain a gentle simmer, cover the pot, and cook until the sauce thickens slightly and the flavors have melded, 10 to 12 minutes.
Incorporate the Spinach
- Taste the curry and adjust the seasoning as needed. Turn off the heat and add the baby spinach. Cover the pot to allow the residual heat to wilt the spinach, which should take approximately 2 to 3 minutes. Once wilted, stir the spinach into the curry until evenly distributed.
Serve
- Serve the Easy Chickpea Curry warm with cooked rice, naan, or crusty bread. Store any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of water or coconut milk if the sauce has thickened.
Notes
- Verify that the tomato sauce is labeled gluten-free, as certain brands may include additives containing gluten.
- Confirm that the coconut milk and any additional seasonings or spices contain no gluten-containing stabilizers.
- Serve with gluten-free rice, gluten-free naan, or certified gluten-free bread if needed.
- Prevent cross-contamination by using clean utensils, cookware, and preparation surfaces when cooking for someone with gluten sensitivity or celiac disease.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
