Gluten free, Indian and asian, Legumes, Main course, Soups and casserols

Chickpea curry in a hurry

Tasty Chickpea Curry With Kale And Spinach
Tasty Chickpea Curry With Kale And Spinach

Yes, I could in fact live off of this chickpea curry. In fact I did once, while my husband was in America for a business trip. I made this EVERY day the whole week and I STILL couldn’t get enough. Every time I make it, I have to make a casserole big enough for my hubby and I to indulge in it throughout the whole evening. Oh, and the day after that. I’m not kidding you.

What’s also great about this stew is you can vary it a whole lot. I usually make it with chickpeas and spinach, but I tried using some vegan “chicken bites” and kale today. It was a success, and we ended both ended up diving in for thirds. And fours. And fives … Well, you see what I’m trying to say.

Stuff it with veggies if you want to, use meat replacements, add rice, use rice as a side dish, add lenses or beans, do whatever you want! This chickpea curry is going to be a new favourite.

The curry is inspired by “The happy pear – 5 minute chickpea curry”. I really recommend you guys to follow them on Youtube. They’ve got so many amazing recipes you’ll be stuck on the kitchen for the next few days just to test them all.


Ingredients (6-8 persons):

  • 3 cans of chickpeas
  • 3 cans of choppes tomatoes, preferably the kind packed with chili and/or garlic
  • 2 cans of coconut milk
  • 1 chopped red chili pepper
  • 1 large chopped onion
  • 3-4 chopped cloves of garlic
  • 1 large piece of shredded ginger
  • 1 tbsp curry powder
  • 1 tbsp paprika powder
  • 1 tbsp cumin
  • 1 tbsp grinded coriander
  • 1/2 – 1 tbsp sea salt
  • 1/2 ts freshly grinded pepper
  • Lime juice to taste
  • 1 large bundle of coriander, chopped/cut directly into the stew
  • 1 bag (the amount of choice) of chopped, fresh spinach
  • 3-4 leaves of kale, with the stems off and leaves chopped VERY nicely
  • Optionally 1 package of meat replacement


This is how you do it: 
Fry the onion and garlic in a pot. Add the chili and the spices, and let it frizzle some more. Fry it in water to avoid the unneccessary fat, but feel free to use oil if you want to. Add the rest of the gorgeous ingredients. I added the “meat” while it was frozen, directly into the stew, and let them boil all the way through. The stew’s ready after about 10 minutes, but it’ll love some additional bubbling time on medium heat after too.

Serve it with rice and/or naan. I eat it without rice though, I think it’s more than good enough alone. If you want to make it more soupy, just add less chickpeas. It’s your call!

Just writing this made me want more. There are three more boxes in the fridge, they’re supposed to be for lunch and dinner tomorrow. This is dangerous …


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