This chickpea curry checklist is easy to work through since it's already built entirely on plant-based staples — chickpeas, coconut milk, and a warm blend of cinnamon, cumin, coriander, and turmeric bloomed in coconut oil until fragrant. Diced tomatoes and vegetable broth build a rich, thick sauce, while a handful of baby spinach wilts right in for color and a fresh finish. A squeeze of lime juice at the end brightens the whole pot, cutting through the coziness of the spices. Ladle it over basmati rice or scoop it up with naan for a comforting, spoonable meal that's simple to make on a weeknight. It's a naturally solid choice for a vegetarian table, no extra thought required.
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Heat the coconut oil in a large deep skillet or Dutch oven over medium heat until shimmering.
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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