One-pot creamy chickpea curry made with coconut milk, fire-roasted tomatoes, and warming spices. Perfect for weeknight meals or batch cooking.

Scale

2 tbsp olive oil

1 medium onion, diced

3 garlic cloves, minced

1 tbsp grated fresh ginger

1 can (15 oz) chickpeas, drained

1 can fire-roasted diced tomatoes

1 can full-fat coconut milk

1 tsp cumin

1 tsp ground coriander

1 tsp smoked paprika

1/2 tsp turmeric

1/4 tsp chili powder

Salt and pepper, to taste

Heat olive oil in large pot. Sauté onion for 4 minutes.

Add garlic and ginger. Cook 1 minute until fragrant.

Stir in cumin, coriander, paprika, turmeric, chili. Toast spices for 30 seconds.

Add chickpeas and toss to coat in spice mixture.

Pour in tomatoes; simmer for 5 minutes.

Add coconut milk. Bring to a simmer.

Simmer uncovered 15 minutes until thickened.

Adjust salt and pepper to taste. Optional: Stir in spinach before serving.

Flavor deepens over time—ideal for leftovers

Add spinach, kale, or bell peppers for variety

Use lite coconut milk for a lower-fat version

Keywords: CHICKPEA CURRY, vegan curry, coconut chickpea curry, easy plant-based dinner