One-Pot Spiced Tomato and Chickpea Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant and warming curry with tender chickpeas and a rich tomato base, made effortlessly in one pot for a comforting vegetarian meal. This indian-inspired low carb (vegan) ready in about 35 minutes pairs olive oil, large, diced yellow onion, minced garlic cloves 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.

★ 4.5 (10 ratings) Prep: 10 min Cook: 25 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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 5 minutes until translucent and fragrant.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
  3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1 tsp garam masala, and 1/4 tsp cayenne pepper, stirring continuously for 30 seconds to toast the spices.
  4. Step 4: Pour in 28 oz canned diced tomatoes with their juices and 1 cup vegetable broth. Bring the mixture to a simmer and cook for 10 minutes to develop flavors.
  5. Step 5: Add 2 cups drained and rinsed canned chickpeas and 1 tsp salt. Simmer uncovered for another 10 minutes until the curry thickens and chickpeas are tender.
  6. Step 6: Serve hot, garnished with 1/4 cup chopped fresh cilantro and a dollop of 1/2 cup plain yogurt if desired.

Frequently asked questions

How long does One-Pot Spiced Tomato and Chickpea Curry 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 Spiced Tomato and Chickpea Curry?

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 Spiced Tomato and Chickpea Curry?

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 Spiced Tomato and Chickpea Curry 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 Spiced Tomato and Chickpea Curry vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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