Chickpea Curry One-Pot (Printable)

Hearty chickpea curry simmered with warming spices, coconut milk, and fresh vegetables in one pot.

# 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)

# Directions:

01 - Heat coconut oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3 to 4 minutes.
02 - Incorporate minced garlic, grated ginger, and diced red bell pepper. Cook for 2 minutes until fragrant.
03 - Add curry powder, ground cumin, turmeric, smoked paprika, chili flakes if using, salt, and black pepper. Stir for 1 minute to release aromas.
04 - Pour in diced tomatoes, coconut milk, vegetable broth, then add chickpeas and optional diced carrot. Stir to combine thoroughly.
05 - Bring mixture to a simmer. Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
06 - Stir in chopped spinach and cook uncovered for 2 to 3 minutes until greens wilt and curry thickens to desired consistency.
07 - Taste and modify salt or spice levels as preferred.
08 - Plate hot, garnished with fresh cilantro and lime wedges. Accompany with cooked rice or naan if desired.

# Expert Advice:

01 -
  • It comes together in one pot while you stand there, no hidden timing tricks or forgotten steps.
  • The warmth of the spices feels like a hug, especially on days when the world feels too much.
  • Chickpeas are a quiet superhero—filling, protein-rich, and they don't need convincing to taste good.
  • You can make it vegan, gluten-free, or just plain honest, and it works every single time.
02 -
  • Toasting your spices for a full minute changes everything—it's the difference between a good curry and one that tastes alive.
  • Don't add the spinach too early or it'll turn brown and mushy; those last 2-3 minutes are when it stays bright and tender.
  • Coconut milk isn't always created equal; shake the can first so you get both the cream and the liquid, not just one or the other.
03 -
  • Cook your rice or prepare your naan while the curry simmers so everything finishes at the same time.
  • If the curry seems too thick, thin it with a splash of broth; if it's too thin, let it simmer uncovered for a few extra minutes and it will concentrate.
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