Chickpea curry

Chickpea curry

30 min
Enjoy a super simple tomato curry with fresh spinach, chickpeas, and grilled cheese with our easy recipe for chickpea curry. The curry is topped off with fresh mint, giving the dish an exotic and refreshing twist. Serve with basmati rice, mango chutney, and a generous dollop of Greek yoghurt.


Tomato sauce:
  • Melt butter in a pot – do not let it brown. 
  • Sauté the onion for approx. 1 minute.
  • Add curry paste and tomato puree and cook for a further 15 seconds.
  • Add water, chickpeas, honey, and salt to the pot and cook the sauce over low heat with a lid for approx. 5 minutes.
  • Add spinach and mint just before serving and quickly cook the sauce through.
Grilled cheese:
  • Cut the cheese into cubes.
  • Let the butter turn golden in a pan and fry the cheese cubes over high heat while gently stirring for 4-5 minutes or until they are golden.
Serve with
  • Put the tomato sauce in a warm bowl and spread the grilled cheese cubes on top.
  • Serve immediately with freshly cooked rice, yoghurt, mango chutney, lime, and mint.

Check if the chickpeas are tender by squeezing one between the fingers – but be careful as they can be very hot. If the chickpea smashes easily, the mixture is done, and you can add the spinach and mint as a final touch. But only add the spinach and mint if you are about to serve the dish; otherwise, the fresh leaves will wilt when cooked too long and lose some of their bite. On the off chance that you have some leftovers, you can store them in the fridge for a few days. Once the curry has cooled down, transfer it to a container with a lid. You can reheat the dish on the stove over medium to low heat or in the microwave in 30-second intervals until it has reached the desired temperature. 

Questions about chickpea curry

Follow our recipe and make an easy chickpea curry with vegetables and grilled cheese in just 30 minutes. We have provided you with a list of answers to some of the most frequently asked questions about the vegetable dish so you can make it yourself. Read on to learn more!

What is chickpea curry?
Chickpea curry is an Indian-inspired dish consisting of a sauce seasoned with spices and herbs. There are many variations, but this recipe is made with a tomato sauce containing chickpeas, tomato puree, onion, red curry paste, honey, spinach leaves, and some fresh mint.
How to make chickpea curry?
Make chickpea curry in just 30 minutes by sautéing a chopped onion in melted butter for approx. 1 minute. Add curry paste and tomato puree and cook for a few seconds. Next, add water, chickpeas, honey, and salt to the pan and cook everything over low heat with a lid on top for around 5 minutes. Finally, add spinach and mint leaves just before serving. Pour the curry into a bowl and spread grilled cheese cubes on top. 
Can you freeze chickpea curry?
Yes, you can freeze chickpea curry, and here is how you do it. Once you have cooked the chickpea curry, let it cool down completely. Transfer it to a container or freezer bag and seal it tightly before placing it in the freezer. The curry will keep for about 6 months. To thaw it, let it sit in the fridge overnight and reheat it in a pan or microwave.
How long does chickpea curry last in the fridge?
This simple chickpea curry can last between 5 and 7 days in the fridge. Just make sure to keep the curry in an airtight container to retain as much of the flavour and texture as possible. That way, you already have a prepped dinner or lunch that you can reheat within a few minutes whenever you get hungry. You should refrigerate it without the garnish; yoghurt, mango chutney, and mint.
What to serve with chickpea curry?
This chickpea curry recipe is best served with cooked rice, tangy Greek yoghurt, mango chutney, fresh lime wedges and sprinkles of mint leaves for a burst of freshness. It makes for a filling meal with a combination of delicious flavours and textures.


Tomato sauce:
10 g
Large yellow onion (approx. 100 g), finely chopped
Red curry paste
3 tbsp
Concentrated tomato purée
3 tbsp
250 ml
Chickpeas in brine, drained and rinsed (approx. 240 g)
1 can
1 tsp
Coarse salt
¾ tsp
Rinsed baby spinach leaves
200 g
Fresh mint leaves
2 tbsp
Grilled cheese:
White cheese blocks
200 g
15 g
Fresh mint leaves
Serve with
Cooked basmati rice
320 g
Greek-inspired yoghurt
200 ml
Mango chutney
100 ml
Lime fruit cut into wedges

Tomato chickpea curry with spinach

In need of an easy, comforting dinner? Look no further! We have the perfect simple dish with our quick chickpea curry recipe. You need mostly basic pantry staples that are easily combined into a delicious tomato and curry-flavoured dish with chickpeas and a few other exotic ingredients. Fresh spinach and mint leaves give the chickpea dish a mildly sweet and refreshing taste. The leaves, combined with a dash of honey, create a nice contrast to the spicy curry paste, and the tomato purée bind it all together.

A simple yet so satisfying meal you can make without too much fuss. All you need is 1 pot and 30 minutes to make a tasty Indian-inspired meal for the whole family.

Delicious grilled salad cheese on top

The tomato chickpea curry is topped with grilled salad cheese. For this recipe, we go with a Mediterranean-style white cheese. The cheese is cut into smaller cubes and grilled in a pan with butter over high heat until it has a beautiful golden colour. The grilled cheese adds a creamy-tasting, soft texture to the dish while retaining its distinct salty flavour. It has all the rich, tangy, savoury goodness you are looking for in grilled cheese and provides the perfect balance to the sweet and spicy flavours of the curry.

Serve with Greek yoghurt and mango chutney

Every spicy dish needs a sweet and tangy friend. Serve the vegetable and chickpea curry with homemade mango chutney packed with aromatic hints of cinnamon and ginger. The sauce-like chutney pairs wonderfully with the spicy dish and gives a well-rounded flavour. We add a dollop of Greek yoghurt to tie all the different aromas and flavour profiles together. With a velvety texture and tangy taste, the thick and creamy goodness comes in handy for sweet and savoury experiences.

Enjoy the spicy chickpea curry

Experience an authentic Indian chickpea curry with tender chickpeas and spinach spiced with a red curry paste. If you want spicy food with big flavours in a hurry, our recipe is sure to deliver just that. The red curry paste is a versatile flavour base for various dishes and yields a rich and fiery taste with a hint of ginger and garlic. The aromatic blend of spices creates a bright and fiery punch that will make this tantalising dish sing.

Discover more of our tasty recipes with our cauliflower curry made with coconut milk and ginger, a creamy cauliflower soup garnished with fresh parsley, and a classic tikka masala with fresh ginger and turmeric.

Make it your own

Make this spinach and chickpea curry your own and experiment with different flavours. Like it hot? Add even more red curry paste or chilli powder to spice things up for dinner. For a refreshing and citrusy taste, add a handful of coriander leaves. It creates a lovely balance to the spicy heat without overshadowing the curry flavour. You can also sweeten the whole deal by adding a bit of coconut milk to the other ingredients. It is a great option if you want to reduce the spiciness and soothe your burning tastebuds while you are enjoying the tasty dish.