Chickpea and Black Bean Curry
This homemade Chickpea Black Bean Curry combines chickpeas and black beans in a seasoned aromatic sauce. Your family will crave this flavorful dinner dish time and again!
Chickpea and Black Bean Curry
Craving a rich and flavorful curry? You’re not alone! This chickpea and black bean curry is a must-try.
Be sure to explore more of my easy dinner recipes for more delicious meals!
This curry is infused with curry powder, cinnamon, and ginger with the wholesome goodness of spinach, creating a rich and savory dish that’s truly satisfying.
Since we all appreciate quick and flavorful meals, this curry is a top pick. Ideal for a hearty dinner or a filling lunch, you’ll find every reason to whip this up.
Best enjoyed with fluffy basmati rice or warm flatbread for a heartwarming meal!
Ingredient Notes & Substitutions
How to Make Chickpea Black Bean Curry (with photos)
A full and detailed recipe card is at the bottom of this post.
Step one: Sauté onion in oil until translucent. Add minced garlic and grated ginger. Stir through the curry powder, and cinnamon and season with salt and pepper. Sauté for 1 minute on medium-high heat.
Step two: Add carrots and cook for 3 minutes while stirring. Add drained chickpeas and black beans and cook for 1 minute while stirring. Pour in coconut cream/milk and the broth, mix well.
Step three: Bring to a boil. Once boiling, reduce heat to low and let it simmer for 15-20 minutes, or until the mixture has thickened and the liquid reduced.
Step four: When curry is cooked, add chopped spinach leaves and stir through until wilted. Turn off the heat. Serve curry with the cooked rice and garnish with fresh basil or coriander if desired. Enjoy!
Expert Tips
- Fresh Ingredients: Whenever possible, use fresh ginger and garlic. They provide a richer flavor profile compared to their powdered counterparts.
- Consistent Heat: Maintain a steady, low-to-medium heat while simmering your curry. A slow simmer helps meld the flavors together without the risk of burning.
- Taste as You Go: Curries develop in flavor over time. Regularly taste and adjust the seasoning as it simmers.
- Fresh Herbs: Garnish with freshly chopped cilantro or parsley to add a burst of freshness and color.
What can I serve with this curry?
This curry pairs wonderfully with basmati or jasmine rice, quinoa, flatbread, or even couscous.
Is this curry gluten-free?
Yes, this chickpea and black bean curry is inherently gluten-free. However, always check ingredient labels and ensure that any accompaniments (like bread) are also gluten-free if necessary.
Can I make this curry in advance?
This easy curry is perfect for making ahead of time. The flavors tend to meld and deepen if left to sit for a few hours. Reheat it on the stove and add extra broth if it thickens too much while cold.
Storage Instructions
Store leftovers: In an airtight container, refrigerated, for 2-3 days.
Reheat: The best way to reheat this chickpea black bean curry is on the stovetop with a touch of added water or vegetable broth to keep it moist. Alternatively, you can use the oven or microwave for reheating. If using the microwave, stir occasionally to ensure even heating.
Freezing: After allowing the curry to cool completely, transfer it to an airtight freezer-safe container or heavy-duty freezer bags. Label with the date, and freeze for up to 2-3 months.
Thawing & Reheating: Thaw the curry in the refrigerator overnight. Once thawed, loosen the consistency by adding a bit of water or veggie broth. Then, reheat on the stovetop, oven or microwave. If using the microwave, stir occasionally to ensure even heating.
More Quick Dinners to Try Next
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Chickpea and Black Bean Curry
Ingredients
- 1 Tbsp extra virgin olive oil
- 3 cloves garlic peeled and minced
- 1 large red onion, peeled and roughly chopped
- 1 inch piece fresh ginger, peeled and finely grated or 1/4 tsp ground ginger
- 1 tsp curry powder
- 1/2 tsp ground cinnamon
- Salt and pepper to season
- 1 large carrot, sliced into half moons
- 14 oz. (425g) canned chickpeas, drained
- 14 0z. (425g) canned black beans, drained
- 1 cup canned coconut cream, using only the thick part, or coconut milk
- 1 cup vegetable broth, regular or low sodium
- 2 cups baby spinach, loosley packed roughly chopped
- 1 white cooked basmati rice, to serve
Garnish
- Fresh basil or coriander, to serve
Instructions
- Heat olive oil in a large skillet heat on the stovetop over medium-high heat.
- Add chopped onion and sauté for 2 minutes or until translucent.
- Add minced garlic and grated ginger. Sauté for a further 1 minute.
- Stir through curry powder, cinnamon and season with salt and pepper. Sauté for 1 minute on medium-high heat.
- Add carrots and cook for 3 minutes while stirring.
- Add drained chickpeas and black beans and cook for 1 minute while stirring.
- Pour in coconut cream/milk and the broth, mix well.
- Bring to a boil. Once boiling, reduce heat to low and let it simmer for 15-20 minutes, or until the mixture has thickened and the liquid reduced. Begin cooking your rice based on its package instructions, timing it so that the rice and curry finish cooking simultaneously.
- When curry is cooked, add chopped spinach leaves and stir through until wilted. Turn off the heat.
- Serve curry with the cooked rice.
- Garnish with fresh basil or coriander if desired.
- Enjoy!
Notes
- Store leftovers: In an airtight container, refrigerated, for 2-3 days.
- Reheat: The best way to reheat this chickpea black bean curry is on the stovetop with a touch of added water or vegetable broth to keep it moist. Alternatively, you can use the oven or microwave for reheating. If using the microwave, stir occasionally to ensure even heating.
- Freezing: After allowing the curry to cool completely, transfer it to an airtight freezer-safe container or heavy-duty freezer bags. Label with the date, and freeze for up to 2-3 months.
- Thawing & Reheating: Thaw the curry in the refrigerator overnight. Once thawed, loosen the consistency by adding a bit of water or veggie broth. Then, reheat on the stovetop, oven or microwave. If using the microwave, stir occasionally to ensure even heating.
First published in November 2018, this recipe was updated in November 2023 to include new step-by-step images, expert recommendations, storage guidelines and more.
This was a delight! I have a glut of winter squash so used 1 C of cubed squash in place of the carrot and shredded cabbage for the spinach (using what’s on hand). Served with brown basmati rice. Thanks for the great recipe!
Hi Tiffany! Thank you so much for your feedback about this stew! I love your swaps and use of the squash and cabbage, sounds amazing! I’ll definitely be adding cabbage next time I make this too, thanks! So happy you enjoy it, thanks Tiffany! x