One-Pot Greek Chickpea Curry with Yogurt
A comforting, plant-based curry featuring tender chickpeas and tangy Greek yogurt simmered with warm spices in one pot. This greek-inspired vegan (gluten-free) ready in about 35 minutes pairs olive oil, large yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 tsp smoked paprika
- 14 oz (1 can) canned diced tomatoes
- 2 cups cooked chickpeas, drained and rinsed
- 1 cup vegetable broth
- 3/4 cup Greek yogurt
- 2 tbsp fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 6 minutes until softened and fragrant.
- Step 2: Stir in 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 1 tsp smoked paprika. Cook for 1-2 minutes until spices are aromatic.
- Step 3: Pour in 14 oz canned diced tomatoes with their juice and 1 cup vegetable broth, stirring well to combine.
- Step 4: Add 2 cups cooked chickpeas, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook uncovered for 15 minutes until sauce thickens slightly.
- Step 5: Remove the pot from heat and stir in 3/4 cup Greek yogurt and 2 tbsp fresh lemon juice until creamy and smooth.
- Step 6: Garnish with 1/4 cup chopped fresh parsley and serve warm with rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Greek Chickpea Curry with Yogurt take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Greek Chickpea Curry with Yogurt?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pot Greek Chickpea Curry with Yogurt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Greek Chickpea Curry with Yogurt for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Greek Chickpea Curry with Yogurt gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
