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This Chickpea Curry is so easy to make with simple ingredients and SO much delicious flavour. Itâs a perfect go-to curry recipe that also happens to be healthy, vegan and budget friendly too.
I always have some chickpeas in the cupboard so I can whip up this delicious but oh-so convenient Chickpea Curry whenever I feel like it.
Not only is it hearty and satisfying (yes, even if youâre a meat eater), itâs also really easy to make on the hob OR in the oven.Â
My version of this Chana Saag (a traditional Indian dish with chickpeas and spinach in a tomatoey, creamy sauce) has a mild spice and is perfect for days when you havenât planned a meal ahead or have forgotten to defrost anything!
âď¸SLOW COOKER VERSION: If youâd rather make this in the slow cooker for convenience, here is my slow cooker version of Chickpea Curry instead!
Why is this the best Chickpea Curry recipe?
âď¸ Simple spices but amazing flavour
âď¸ Hearty, healthy and delicious
âď¸ Low cost store cupboard ingredients
Easy Chickpea Curry Ingredients
- Chickpeas â I use tinned (make sure you give them a thorough rinse under cold water to remove the salty water theyâre stored in) OR you can use dried chickpeas (cooking method differs). See the notes below on what to do with these.
- Garlic â You can use fresh or jar/paste/frozen.
- Onion â Again, frozen is fine if youâre short on time and want to take chopping out of the recipe, but fresh is OK too.
- Mild curry powder â Be aware of the temperature here! Obviously a less mild curry powder will give this a stronger spice level.
- Sweet smoked paprika â This is such a great spice and gives this an instant depth of flavour.
- Mild chilli flakes â These vary greatly in heat, start with a tiny pinch and add more if your flakes arenât hot enough.
- Tomato base â I use 3 tbsp of good quality tomato purĂŠe to get the desired flavour
- Coconut milk â I use one tin of reduced fat but you donât have to.
- Spinach â I used fresh baby spinach but you can use frozen if you want to (another great ingredient to keep in the freezer). Add this in at the start to defrost thoroughly.
- Mango chutney â Be careful to check the ingredients if youâre vegan.
- Garam masala â This goes in near the end of the cooking time.
- Sea salt â Season generously to taste.
How to make Chickpea Curry
1. Soften the onions in oil for a few minutes until starting to brown.
2. Add the rest of the first ingredients and stir well.
3. Cook the Chickpea Curry on the hob or in the oven according to the recipe instructions below.
4. At the end of the cooking time, add your spinach, chutney and garam masala, then serve.
Substitutions
- Gluten free â The ingredients here are all naturally gluten free, but do check the labels to make sure thereâs no contamination
Leftovers, Storing and reheating
In the fridge You can keep Chickpea Curry in the fridge for up to 3 days. Reheat it fully in the microwave or on the hob before serving.
In the freezer Chickpea Curry freezes well. Just wait until itâs totally cold and then put it into a freezer-proof container and freeze for up to 3 months. Defrost it thoroughly before reheating.
It may need a splash of water when youâre reheating it to loosen up the sauce.
Tinned Chickpeas vs Dried Chickpeas
Chickpeas have a long shelf life and store really well, making them so convenient to cook with, whichever type you go for.
If youâre using tinned chickpeas, you simply have to rinse them thoroughly in a colander, under a cold tap, to get rid of the water theyâre stored in (unless youâre using a brand that specifically instructs to keep the âbean stockâ in).Â
If youâre using dried chickpeas, this takes a little more thinking aheadâŚ
âĄď¸ Sort through the chickpeas and get rid of any discoloured ones, then soak them in a bowl of cold water (they will swell so use plenty) overnight or for about 8 hours.
âĄď¸ Drain and put them into a pan with plenty of cold water, bring to the boil for a few minutes, turn the heat off and leave for about an hour to soak further. (If you have very hard chickpeas that have been stored for a long time, you may need to simmer them until theyâre soft instead â sometimes this can be up to an hour.)
TIP: Add 1 tbsp of bicarbonate of soda to the bowl when you soak the chickpeas. It will help the skins to soften.
More easy Vegetarian CurriesâŚ
FAQs
I would go for rice, poppadoms, naans, raita, or my Easy Flatbreads.
Or if youâd like to pair it with a meat curry dish, probably my Easy Lamb Keema.
Yes! In fact I have just the recipe for you right here: Slow Cooker Chickpea Curry.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the âď¸ below.
Also Iâd LOVE to see your cooking creations. If youâd like to share yours with me, you can tag me on Instagram (@tamingtwins).
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To finish:
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Remove from the heat and add the garam masala, chutney and spinach. Stir well until the spinach has wilted, then serve.
Chickpeas: If using tinned chickpeas, give them a good rinse under cold water before you put them into the slow cooker to remove the salty water theyâre stored in. If youâre using dried, make sure youâve followed the instructions for soaking and boiling them to soften them first
Calories: 637kcalCarbohydrates: 75gProtein: 23gFat: 31gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 378mgPotassium: 1308mgFiber: 19gSugar: 18gVitamin A: 6055IUVitamin C: 26mgCalcium: 207mgIron: 12mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on April 10th, 2025. It was updated on September 15th, 2025 to add additional step-by-step videos.
