Chickpea Curry One-Pot (Printable)

A warming chickpea stew infused with spices and creamy coconut milk, perfect for a wholesome dinner.

# What You 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) 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 or Dutch oven over medium heat. Add diced onion and sauté for 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 - Add curry powder, ground cumin, turmeric, smoked paprika, chili flakes if desired, salt, and black pepper. Stir continuously for 1 minute to release aromas.
04 - Pour in diced tomatoes, coconut milk, vegetable broth, drained chickpeas, and add diced carrot if using. Mix 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 simmer uncovered for 2 to 3 minutes until wilted and sauce thickens to preferred consistency.
07 - Adjust seasoning as needed. Serve hot, garnished with chopped cilantro and lime wedges. Optionally accompany with cooked rice or naan.

# Expert Advice:

01 -
  • It comes together in one pot, which means minimal cleanup and maximum cozy dinner vibes on a weeknight.
  • The curry tastes rich and indulgent but is actually plant-based and feels genuinely nourishing rather than heavy.
  • You can have it on the table in 35 minutes flat, perfect for those moments when you're hungry now but didn't plan ahead.
02 -
  • Do not skip the step of toasting the spices in the oil—this is what separates a good curry from a forgettable one, and it takes literally one minute.
  • Full-fat coconut milk makes a noticeably richer, more luxurious curry than lite coconut milk, and the difference is worth the calories.
03 -
  • Always drain and rinse your canned chickpeas beforehand—this removes the cloudy liquid that would make your sauce taste tinny instead of bright and spiced.
  • If your curry feels too thick at the end, just add more vegetable broth a splash at a time until it's the consistency you like; if it's too thin, uncover the pot and let it simmer a few extra minutes.
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