One-Pot Greek Chickpea and Yogurt Curry

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A cozy, one-pot vegetarian curry featuring creamy Greek yogurt and hearty chickpeas simmered with warm spices. This Greek-inspired vegan recipe (vegetarian), ready in about 35 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 tbsp curry powder
• 14 oz canned diced tomatoes
• 2 cups, drained and rinsed canned chickpeas
• 1 cup vegetable broth
• 1 cup Greek yogurt
• 2 tbsp, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 6-7 minutes until soft and translucent. Add 4 minced garlic cloves and 1 tbsp grated fresh ginger, stirring for 1 minute until fragrant.
2. Step 2: Stir in 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1 tsp smoked paprika, and 1 tbsp curry powder. Cook the spices for 2 minutes to release their aroma.
3. Step 3: Add 14 oz canned diced tomatoes with their juices and 2 cups drained chickpeas. Stir well and pour in 1 cup vegetable broth. Bring the mixture to a simmer, then reduce heat to low and cover. Cook gently for 15 minutes to blend the flavors.
4. Step 4: Remove the pot from heat and stir in 1 cup Greek yogurt slowly, mixing until the sauce is creamy and well combined. Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice.
5. Step 5: Garnish with 2 tbsp chopped fresh parsley before serving. Enjoy with warm pita bread or rice.