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Chickpea Curry

A rich chickpea curry made with coconut milk, tomato, ginger and spices.

Servings 4 servings
Author Meghan Livingstone


  • 1 398ml can full-fat coconut milk
  • 1 398ml can diced tomatoes
  • 1 540ml can chickpeas (19fl oz)
  • 2 cups vegetable broth
  • 3 cloves garlic, minced
  • 2-inch chunk fresh ginger, minced
  • 1 tbsp garam masala
  • 1 tbsp curry powder
  • 2 tbsp olive oil
  • 2 large handfuls baby spinach
  • 1 tsp sea salt
  • pinch pepper, or to taste

For serving

  • basmati rice
  • naan bread
  • cilantro for topping, optional


  1. In large pot, sauté ginger and garlic in olive oil. Add spices and stir.

  2. Add coconut milk, canned tomatoes, broth, chickpeas, and salt and pepper to pot. Stir well. Bring to boil and then turn down to a simmer, for about 45 minutes, stirring occasionally.

  3. Toward the end of cooking, once mixture has thickened, add in spinach and cook an extra 5 minutes until well wilted.

  4. Serve with basmati rice, hot naan bread, and cilantro for garnish!