Easy 10 Minute Chickpea Curry Recipe

This quick and easy curry combines chickpeas and spinach for a flavorful dish that’s ready in no time. Just add all the ingredients into a pan, and it’s ready to serve in less than 10 minutes!


  • ½ tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 400 g (14 oz) canned chopped tomatoes
  • 400 g (2.5 cups) canned chickpeas, drained
  • 100 g (3 cups) spinach
  • ½ teaspoon each of ground coriander, paprika, cumin, turmeric, and cayenne pepper
  • A pinch of sea salt and black pepper
  • Optional: 10 g (0.35 oz) fresh coriander (cilantro), plus extra for garnish


  1. Heat the olive oil in a large pan over medium heat. Add the diced onion and crushed garlic and sauté for 2 minutes.
  2. Stir in the ground coriander, paprika, cumin, turmeric, and cayenne pepper until well combined.
  3. Add the chopped tomatoes and drained chickpeas to the pan along with a pinch of salt and black pepper. Reduce the heat and let it simmer for 8 minutes.
  4. Two minutes before the end of cooking, add the spinach and fresh coriander. Stir well and cook until the spinach has wilted.
  5. Serve the curry garnished with additional chopped coriander. Enjoy over brown rice, quinoa, or your favorite grain.

Recipe Tips:

  • If you don’t have chickpeas, any plain canned beans will work. Chickpeas are preferred for their creamy texture, but other beans are also suitable.
  • No spinach? Substitute with kale, cabbage, or Swiss chard, which may need a bit longer to cook, so add them earlier in the cooking process.
  • For a creamier curry, consider adding a spoonful of cream, coconut milk, or crème fraîche just before serving.
  • Enhance your serving rice by mixing in some lime juice and fresh coriander before serving.
  • Tip for using tinned tomatoes: Opt for whole tomatoes and chop them directly in the pan for better flavor and texture.