Weeknight Curry with Black Chickpeas

August 2026Robin Ralston
Weeknight Curry with Black Chickpeas

This Creamy Black Chickpea Curry is comfort food that surprises you. Rich and warming with a silky coconut tomato sauce, tender Ralston Family Farms Black Chickpeas, and a spice blend that’s bold but completely approachable. You don’t need a specialty store or a long list of exotic ingredients. If your pantry has curry powder, cumin, canned tomatoes, and coconut milk, you’re most of the way there.  Black chickpeas, also called kala chana, are earthier and firmer than regular chickpeas, which means they hold their shape beautifully in a long-simmered sauce and soak up flavor like nothing else. Caramelized onions, garlic, and fresh ginger build the aromatic base, then warm spices are toasted directly in the pot to bloom their flavor before the creamy sauce comes together.  Serve it over fluffy Ralston Family Farms rice with optional naan bread for scooping, and dinner is on the table in about an hour. It reheats beautifully all week and freezes like a dream. If you’re searching for easy black chickpea curry recipes, coconut milk chickpea curry, kala chana curry for beginners, one-pot weeknight curry dinners, high fiber meal prep ideas, or hearty family-friendly bean recipes, this Ralston Family Farms recipe is the one to add to your regular rotation. 

Made with Black Chickpeas - 25lb Bucket

Ingredients

Black Chickpeas 

  • 1½ cups Ralston Family Farms Black Chickpeas, soaked overnight, drained and rinsed 
  • 5 cups water 

Curry Sauce 

  • 2 tbsp vegetable oil or butter 
  • 1 large yellow onion, finely diced 
  • 1 tsp brown sugar 
  • 5 garlic cloves, minced 
  • 1 tbsp fresh ginger, grated (about a 1-inch piece) 
  • 1 jalapeño or serrano pepper, finely diced (remove seeds for mild; leave in for heat) 
  • 2 tbsp tomato paste 
  • 2½ tsp curry powder (yellow or mild) 
  • 1½ tsp ground cumin 
  • 1 tsp smoked paprika 
  • ½ tsp garam masala 
  • ¼ tsp black pepper 
  • 1 can (14.5 oz) crushed tomatoes 
  • 1 can (13.5 oz) full-fat coconut milk 
  • ½ cup low-sodium chicken or vegetable broth 
  • 1½ tsp fine sea salt, plus more to taste 
  • Juice of 1 lime 
  • 2 big handfuls baby spinach 

Optional For Serving 

  • Cooked Ralston Family Farms Basmati Rice 
  • Fresh cilantro, roughly chopped 
  • Extra lime wedges 
  • Red pepper flakes (for those who want more heat) 
  • Plain Greek yogurt or sour cream 
  • Warm naan bread 

Preparation

  1. Soak Ralston Family Farms Black Chickpeas overnight: place in a large bowl and cover with cold water by at least 3 inches. Soak 8-12 hours. Drain and rinse. Transfer to a medium saucepan, cover with 5 cups of fresh water, and bring to a boil. Reduce heat and simmer uncovered for 35-45 minutes, until completely tender all the way through. Black chickpeas are firmer than regular chickpeas. Test one by squeezing it between your fingers. It should give with no hard center. Drain and set aside. 

  1. While the chickpeas cook, start the sauce. Heat the oil in a large Dutch oven or deep skillet over medium heat. Add the diced onion and brown sugar and cook, stirring occasionally, for 10-12 minutes until the onion is deeply golden and beginning to caramelize. 

  1. Add the garlic, ginger, and jalapeño to the pot. Stir and cook for 2 minutes until very fragrant. Stir in the tomato paste, cooking another 1-2 minutes until it darkens slightly. 

  1. Add the curry powder, cumin, smoked paprika, garam masala, and black pepper. Stir constantly for 60 seconds, toasting the spices directly in the pot. 

  1. Pour in the crushed tomatoes and scrape up any browned bits from the bottom of the pot. Add the coconut milk and broth. Stir everything together, bring to a gentle boil, then reduce to a simmer. Cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly. 

  1. Add the drained black chickpeas to the sauce and stir to coat. Simmer together for 15-20 minutes so the chickpeas absorb the sauce and everything melds. If the curry gets too thick, splash in a little more broth or water. If you want it thicker, mash a handful of chickpeas against the side of the pot and stir them back in. 

  1. Season with 1½ tsp salt, taste, and adjust. Stir in spinach, cooking 1-2 minutes until just wilted then squeeze in the lime juice. 

  1. Ladle over rice, top with your favorites, and enjoy! 

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