A creamy, flavorful chickpea curry made in one pan and under 30 minutes. Perfect for weeknights and packed with plant-based goodness.

Scale

1 tbsp olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 tbsp fresh ginger, grated

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) coconut milk

1 can (14.5 oz) diced tomatoes

2 cups baby spinach or chopped kale

1 tsp ground cumin

1 tsp turmeric

Salt and pepper to taste

Heat oil in skillet and sauté onion for 3 minutes.

Add garlic, ginger, cumin, and turmeric. Cook 1 minute.

Add chickpeas, tomatoes, and coconut milk.

Simmer uncovered for 10–12 minutes.

Stir in spinach and cook until wilted.

Season with salt and pepper. Serve with rice or flatbread.

Substitute spinach with kale or Swiss chard.

Can add chili flakes for spice.

Freezes well for up to 2 months.

Keywords: quick dinner recipes, vegan chickpea curry, easy plant-based meals