Vegan Chickpea Curry

Chickpea Curry

It’s no secret that I’m obsessed with curry. It’s so versatile and easy to customize. Especially in these chilly winter months! For this version, I wanted to try something a little different.

I used chickpeas and spinach, accompanied by Muir Glen’s Fire Roasted Diced Tomatoes. I love this Chickpea Curry because it’s so easy to put together and packed with flavor!

In addition to an easy meal, I love a quick one and this Chickpea Curry is exactly that! With just a few ingredients, you can make a quick and easy dinner option.

Preparing this curry takes less than 30 minutes! As with most great meals, you want to make sure you’re using quality ingredients for the best results.

Chickpea Curry in the bowl

Though the chickpeas carry the most noticeable texture, Muir Glen’s Fire Roasted Diced Tomatoes are definitely the icing on the cake!

I’ve always loved fire roasted tomatoes and use them every chance I get. Especially Muir Glen’s. They always give the dish a little extra flare and fresh flavor.

Whenever I’m shopping for Muir Glen’s tomatoes, I always enjoy popping into my local Durham Co+op Market (find yours here).

Lucky for you, all NCG Co+ops are running a special from Jan 22 – Feb 4. In mid-January, the 14oz. cans are on sale 10 for $10. In the first half of February, the 28oz. cans will be on sale 2 for $4.

My Durham Co+op Market always has the best vegan finds and their hot bar is amazing (affordable too)!

Chickpea Curry in the bowl

How to Make Vegan Chickpea Curry

I love how easy it is to make this dish! Once your ingredients are prepped, this Chickpea Curry comes together effortlessly.

The onions and minced garlic provide you with a flavorful base for the curry.

Once the minced garlic and onions are fragrant, you can begin adding in your Muir Glen Fire Roasted Diced Tomatoes, chickpeas, coconut milk, and frozen spinach.

Once these are added, it’s time to add in some of the key ingredients that make a curry really come together- the spices!

The combination of curry powder and garam marsala really add to the flavor of this curry.

Chickpea Curry in the spoon

I know you’ll love this Chickpea curry! It comes together in 30 minutes and you’ll need just 10 ingredients to make it!

This would be the perfect for a lazy weeknight meal or even for meal prep.

I paired this curry with some white rice and I’ve been eating it all week for lunch!

This is one of those meals you’ll be dancing to the fridge to retrieve (I certainly do)! Give this recipe a try and let me know what you think in the comments below!

Other Curry Recipes You’ll Enjoy:

This post was sponsored by the amazing people at TheFeedFeed and Muir Glen!

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Chickpea Curry
Vegan Chickpea Curry
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4.88 from 32 votes

Chickpea Curry

A creamy and flavorful vegan chickpea curry recipe made with fire roasted tomatoes, coconut milk, and spinach. The perfect meal-prep or weeknight dinner!
Course Main Course
Cuisine American, Indian
Keyword Chickpea, Curry
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings 6 servings


  • 2 tsp neutral oil of your preference I used olive oil (optional- could substitute for water)
  • 1 tbsp minced garlic
  • 1 small white onion diced
  • 2 14.5oz. cans fire roasted diced tomatoes
  • 2 cans chickpeas rinsed and drained
  • 2 cups full fat coconut milk (or other unsweetened non-dairy milk)
  • 1 cup frozen spinach (or fresh spinach- see notes below)
  • 1 tsp salt
  • ½ tsp ground ginger
  • 1 tbsp curry powder
  • 3 tsp garam marsala seasoning
  • 1 tsp sugar
  • fresh cilantro for garnish (optional)


  • In a large pan add the oil (or water). Sauté the diced onions and minced garlic over medium-low heat. Cook until the garlic is fragrant and the onions are semi translucent.
    2 tsp neutral oil of your preference, 1 tbsp minced garlic, 1 small white onion
  • Add in diced tomatoes, chickpeas, coconut milk, and frozen spinach. Stir to combine.
    2 14.5oz. cans fire roasted diced tomatoes, 2 cans chickpeas, 2 cups full fat coconut milk, 1 cup frozen spinach
  • Add in salt, ground ginger, curry powder, garam marsala, and sugar. Stir and increase to high heat and bring to a boil.
    1 tsp salt, ½ tsp ground ginger, 1 tbsp curry powder, 3 tsp garam marsala seasoning, 1 tsp sugar
  • Once boiling, let simmer on low for ~10 minutes. Stir frequently.
  • When finished, remove from heat and let cool for a few minutes. Serve with rice (optional) and garnish with fresh chopped cilantro (optional).
    fresh cilantro


If using fresh spinach, stir in at step 5 just before serving.


  1. 5 stars
    So flavorful! This didn’t take long at all! I’m always down for a one pot stop shop meal! This is that and packs a punch with flavor!

  2. 5 stars
    I’m making this tonight for the kiddos. I can’t indulge like I want to, though, because I have clear brackets with braces. I can’t wait til I get them off.

  3. 5 stars
    Outstanding- I could not get my hands on garam masala on short notice, but the meal was phenomenal even without it.

  4. 5 stars
    Looks amazing and full of flavor!!

  5. 5 stars
    These look incredible! I’m gonna give this one a try for Meatless Monday!

  6. 5 stars
    I love everything about this! Thanks for gifting us with another winning recipe. I would say we’ll be eating it all week, but I don’t even think it’ll last that long.

  7. 5 stars
    10 ingredients? I’m making this tonight!

  8. Felicia D Cole

    3 stars
    I love chickpeas and curries so I’m super excited to try this. Coming to my kitchen this weekend.

  9. 5 stars
    Delicious, and Easy! I made it with coconut rice, so I used 2 pot! Love this recipe and website!

  10. 5 stars
    I just made this for this week’s meal prep and it is delicious! I was excited to try Garam Marsala for the first time (found it at Whole Foods) and it added a nice flavor.

  11. Whitney Raney

    5 stars
    I made this dish last night and it was absolutely delicious so flavorful and super easy!!

  12. Tishelle E.

    5 stars
    This is by far my favorite meal. I love to pair this dish with jasmine rice!

  13. 5 stars
    This recipe was f***ing amazing for my first time trying it. Even better as a leftover and o normally don’t eat leftover but got damn this recipe was 🔥🔥🔥

  14. 5 stars
    This was so good and easy!! My only change was that I used fresh spinach instead of frozen, because that’s what I had. Served it over basmati rice! Smells SO good when it’s simmering.

  15. 5 stars
    I didn’t have fire roasted tomatoes, so I had to substitute regular diced with a some paprika, but it was still BOMB! Can’t wait to try it again with the fire roasted tomatoes.

  16. 5 stars
    I made this a few days ago and absolutely loved it! It came together so quick and easy. This is definitely going on my favorites list!

  17. 5 stars
    Oh my goodness this was DELICIOUS. So so easy to make and easy to find ingredients. Makes a lot too so it’ll be great leftovers. Thanks for sharing your recipes with the world!

  18. 5 stars
    The recipe was amazing!!! I have tried to make curry before. I tried it with a curry paste and it didn’t turn out well. This recipe was so flavorful, the spices and the smell alone!!!! Love it

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