Chickpea curry
Two tins of chickpeas, tomatoes, coconut milk, spinach — vegan, pantry-proof, in 30 minutes.
- Time
- 30 min
- Effort:
- easy
- Origin
- Everyday cooking
- Season
- all year
- vegan
- vegetarian
- quick
- budget
- batch-cook
- freezes well
- one pot
- everyday
Ingredients for 4 portions
2 tin(s)chickpeas (tin)
1onions
2 clove(s)garlic
20 gginger
1 tin(s)chopped tomatoes (tin)
400 mlcoconut milk
200 gspinach
2 tbspcurry powder
1 tspground cumin
300 grice
2 tbsprapeseed oil
1lemons
to tastesalt
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Mustard
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 748 kcal |
|---|---|
| Protein | 20.5 g |
| Fat | 31.2 g |
| Carbohydrates | 84.2 g |
| of which sugar | 9 g |
| Fibre | 21.5 g |
| Salt | 0.8 g |
Not counted because listed without a quantity: salt.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Put the rice on. Finely chop the onion, garlic and ginger and sweat in oil.
- 2
Toast the curry powder and cumin for 1 minute, add the tomatoes, coconut milk and drained chickpeas.
- 3
Simmer for 15 minutes, stir in the spinach until it wilts.
- 4
Season with lemon juice and salt, serve with rice.