I’ve made this chickpea curry stew since 2015. It’s a reliable meal when the fridge is low but the pantry is stocked.
The rice cooks right in the same pot as the chickpeas and coconut milk—no separate pot, no draining, and no juggling timing. The rice absorbs the curry flavors as it cooks, creating a thick, stew-like dish that sits between a curry and a rice bowl.
One pot, about 30 minutes, roughly 16 g protein per serving, freezes well, and is excellent for meal prep. It’s a simple recipe to add to your dinner rotation.
5-Star Review
I’ve been cooking this recipe for the last few months and I have to say I love it. It’s simple and quick to prepare and cook.
Pat ⭐⭐⭐⭐⭐
This hearty, satisfying stew makes a wholesome plant-based meal that’s easy to prepare and packed with nutrients. Because the rice cooks in the stew, it’s a true one-pot dinner with minimal cleanup.
The stew is seasoned with curry-inspired spices—cumin, turmeric and curry powder—and includes onion, garlic, ginger, diced tomatoes, coconut milk and spinach for extra flavor and nutrition. Chickpeas provide a good source of plant-based protein and fiber, making the dish filling and nutritious.
Why You’ll Love Chickpea Curry Stew
- One-pot recipe, ready in about 35 minutes.
- Vegan and gluten-free.
- No added sugar.
- Oil-free option.
- Uses pantry staples.
- Easy to customize.
- Great for meal prep and freezing.
- Approximately 16 g protein and 14 g fiber per serving.
Ingredient Notes
The full ingredient list with measurements is in the recipe card below. Key notes:
- Onion: White or yellow onion both work.
- Garlic & ginger: Fresh is best, but 1 tsp garlic powder and ground ginger can substitute in a pinch.
- Diced tomatoes: Any canned diced tomatoes are fine; fire-roasted adds extra flavor.
- Coconut milk: The recipe uses light coconut milk, though full-fat can be used for a richer stew.
- Chickpeas: Canned, drained and rinsed is convenient; cooked dried chickpeas work too.
- Rice: Use basmati or jasmine. Quinoa or other grains can be substituted—adjust cooking time accordingly.
- Spinach: Fresh baby spinach is recommended. You can omit it or swap finely chopped kale.
Adjustments
- For a soupier consistency, increase the vegetable broth to 3 cups.
- Add extra vegetables like 1 cup cubed potato, butternut squash or sweet potato; 1 diced bell pepper; 1 cup chopped zucchini; 1 cup chopped carrot; or 1–2 cups chopped cauliflower.
How to Make Curried Chickpea Stew
Step 1: Cook Onion and Garlic
Sauté the onion, garlic and ginger for 5–6 minutes until soft and fragrant. Use 1 tbsp oil, or water/vegetable broth for an oil-free version. If adding extra vegetables, add them after the onion mixture and cook 1–2 minutes before adding the spices.
Step 2: Add Spices
Add the spices and cook 2–3 minutes, stirring constantly, to toast and bloom the flavors.
Step 3: Simmer Stew
Add the diced tomatoes, chickpeas, coconut milk, vegetable broth and rice. Simmer uncovered over medium heat for 15–20 minutes, or until the rice is tender.
Step 4: Add Spinach & Lime
Stir in the spinach and lime juice, turn off the heat, and let the stew sit 4–5 minutes so the spinach wilts and the flavors meld.
Serve immediately with a sprinkle of fresh cilantro and an extra squeeze of lime. Warm naan or pita is great for dipping.
Recipe FAQs
Yes. Cool completely, then transfer to freezer bags or an airtight container and freeze up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave until heated through.
Yes. If using dried chickpeas, soak them overnight and cook them fully before adding to the recipe.
The stew is hearty on its own but pairs well with warm naan or pita. Mango chutney or raita make nice toppings. Roasted vegetables or a light salad are good sides. You can also add crispy tofu for extra protein.
How to Store
- Refrigerate in an airtight container for up to 5 days.
- Reheat on the stovetop or in the microwave.
- The stew will thicken as it sits; stir in a little broth or water when reheating to loosen the consistency if needed.
- To freeze, cool and pack in freezer bags or airtight containers for up to 3 months; thaw overnight in the fridge before reheating.
More Curries
If you enjoy this stew, try other comforting curries and one-pot stews for variety.
- Curried Butternut Squash Lentil Stew
- Vegan Chickpea Quinoa Stew
- Vegan Sweet Potato Peanut Stew
- Butternut Squash Curry
- Sweet Potato Lentil Curry
- One-Pot Vegan Curried Sweet Potato Lentil Stew
One Pot Chickpea Curry Stew with Rice
Ingredients
- 1 medium white onion, finely diced (about 2 cups)
- 1 tbsp fresh ginger, minced
- 4 cloves garlic, minced (about 1.5 tbsp)
- 1/2 tsp salt
- 2 tbsp curry powder
- 2 tsp cumin
- 1 tsp turmeric
- 1/2 tsp red pepper flakes (optional)
- 1 can diced tomatoes with juices (28 oz)
- 2 cans chickpeas, drained and rinsed (19 oz cans)
- 1 can light coconut milk (400 mL)
- 1.5 cups vegetable broth (354 mL)
- 1/2 cup uncooked basmati rice (92 g)
- 1 bag baby spinach (10 oz)
- 1–2 tbsp fresh lime juice (optional)
- Finely chopped cilantro for topping (optional)
Instructions
- Cook onion, garlic & ginger: Add the onion, garlic, ginger and salt to a soup pot with 1 tbsp oil, vegetable broth or water. Sauté 5–6 minutes until softened and fragrant.
- Toast spices: Add the curry powder, cumin, turmeric and red pepper flakes; cook 2–3 minutes, stirring constantly.
- Add liquids, chickpeas and rice: Stir in the diced tomatoes (with juices), chickpeas, coconut milk, vegetable broth and rice.
- Cook stew: Simmer uncovered over medium heat for 15–20 minutes, or until the rice is tender.
- Add spinach and lime: Stir in the spinach and a squeeze of lime juice, turn off the heat, and let sit 4–5 minutes until the spinach wilts into the stew.
- Season and serve: Adjust salt and pepper to taste and serve topped with chopped cilantro and extra lime if desired.
Notes
Nutrition
This recipe was originally published August 20, 2015.