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Chickpea and spinach curry with white rice on a white plate. Red pot with ladle scooping chickpea curry in background.

Easy chickpea curry

An easy pantry meal that is healthy and inexpensive.
Course Main Course
Keyword chickpea curry
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Tara Buss


  • 2 tbsp olive oil
  • ½ c onions diced
  • 1 tbsp curry powder or more to taste
  • 2 cloves garlic minced or pressed
  • 1 tsp salt
  • 2 15.5 oz can chickpeas drained
  • 13 oz can coconut milk
  • 1 tbsp honey or more to taste
  • 2 handfuls spinach
  • 2 c rice


  • Cook rice according to package directions and set aside.
  • Meanwhile, heat olive oil in a pot or small Dutch oven.
  • Sauté onion until golden and tender.
  • Add garlic and curry powder and cook for one minute.
  • Add chickpeas, coconut milk, and honey. Bring to a boil, and reduce to a simmer for about 10-15 minutes.
  • At the end, stir in a handful or two of spinach and wilt.
  • Taste and adjust seasonings as desired.  Serve over hot rice.


All curry powders are a little different in heat level and taste. You may need to add more to your liking.