Chickpea And Spinach Curry

A Warm and Comforting Dish for Any Season

There’s something special about a warm, comforting meal that fills your home with delicious aromas. Chickpea and Spinach Curry is one of those meals that feels like a cozy hug in a bowl. It’s packed with bold flavors, nourishing ingredients, and just the right amount of spice to make every bite exciting. Whether you’re looking for a quick weeknight dinner or something special to meal prep for the week, this dish is a perfect choice.

What makes this curry even better is that it’s easy to make and requires simple pantry staples. Chickpeas add a hearty texture, spinach brings freshness and color, and the blend of spices ties everything together beautifully. Plus, it’s completely vegetarian (and vegan-friendly!), making it a great option for anyone trying to eat healthier without sacrificing flavor.

I love making this dish on chilly nights when I need something warm and filling, but it’s just as delicious in the summer when served with fluffy rice and fresh naan. No matter the season, this recipe is always a winner. Let’s dive into why you’ll love it!

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Why You’ll Love This Chickpea and Spinach Curry

• Super Nutritious: This curry is packed with protein from the chickpeas, iron from the spinach, and antioxidants from the spices. It’s a meal that’s as good for your body as it is for your taste buds.
• Budget-Friendly & Simple: You don’t need fancy ingredients to make this dish. Most of the items are pantry staples, making it an affordable and easy meal to put together.
• One-Pot Wonder: No one likes doing a ton of dishes! This curry comes together in just one pot, making cleanup a breeze.
• Vegan & Gluten-Free: Whether you have dietary restrictions or just want to enjoy a plant-based meal, this recipe checks all the boxes.
• Great for Meal Prep: It tastes even better the next day, making it a perfect meal to cook in advance and store in the fridge.

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Ingredients You’ll Need

For the Curry:

• 2 tablespoons oil (olive or coconut)
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon red chili flakes (optional, for spice)
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup coconut milk (or vegetable broth for a lighter version)
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• 1/2 teaspoon lemon juice (for a fresh touch)

For Serving:

• Cooked rice (white, brown, or basmati)
• Naan or flatbread
• Fresh cilantro for garnish

Kitchen Tools Needed

Before we start cooking, let’s make sure we have everything we need. This recipe is simple and doesn’t require fancy gadgets, just basic kitchen tools:

• Large pan or pot – A deep skillet or a medium-sized pot works well for cooking the curry.
• Cutting board and knife – To chop the onion, garlic, ginger, and spinach.
• Wooden spoon or spatula – For stirring the curry as it cooks.
• Measuring spoons and cups – To measure spices, liquids, and other ingredients.
• Can opener – To open the canned chickpeas and tomatoes.
• Grater (optional) – If you prefer to grate fresh ginger instead of mincing it.

Now that we have our tools ready, let’s get cooking!

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Cooking Instructions

1. Sauté the aromatics: Heat the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant. Then, add the chopped onion and cook for about 3–4 minutes until soft and slightly golden.
2. Add the garlic and ginger: Stir in the minced garlic and grated ginger. Cook for another minute, stirring constantly, so they don’t burn.
3. Spice it up: Add the ground coriander, turmeric, garam masala, and red chili flakes (if using). Stir well to coat the onions in the spices. Let them toast for about 30 seconds to bring out their full flavor.
4. Add the tomatoes: Pour in the diced tomatoes (with their juices) and stir everything together. Let the mixture simmer for 3–5 minutes until the tomatoes break down and thicken slightly.
5. Add the chickpeas and liquid: Stir in the drained chickpeas and pour in the coconut milk (or vegetable broth). Mix well and let the curry simmer for about 10 minutes, stirring occasionally.
6. Add the spinach: Toss in the chopped spinach and stir it into the curry. It will wilt quickly within 1–2 minutes. Season with salt and pepper to taste.
7. Finish with lemon juice: Squeeze in a little lemon juice to brighten up the flavors. Give everything a final stir, then remove the pan from the heat.
8. Serve and enjoy! Spoon the curry over a bed of rice or scoop it up with warm naan. Garnish with fresh cilantro if you like.

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Tips and Tricks for Success

• Adjust the spice level: If you like a mild curry, skip the red chili flakes. If you love heat, add a little extra!
• Make it creamy or light: Coconut milk makes the curry rich and creamy, but if you prefer a lighter version, use vegetable broth instead.
• Use fresh or frozen spinach: Both work well! If using frozen spinach, thaw and squeeze out excess water before adding it.
• Let it sit for better flavor: This curry tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the fridge for up to 4 days.
• Double the batch: This recipe is great for meal prep! Make a larger portion and freeze some for later. It keeps well in the freezer for up to 2 months.

Ingredient Substitutions and Variations

One of the best things about this Chickpea and Spinach Curry is how flexible it is. You can easily swap ingredients to suit your taste or what you have on hand. Here are some ideas:

Ingredient Substitutions

• Chickpeas: If you don’t have chickpeas, try using lentils, black beans, or white beans.
• Spinach: Kale, Swiss chard, or even frozen spinach can be used instead.
• Coconut milk: For a lighter curry, use vegetable broth or almond milk. If you want extra creaminess, try cashew cream.
• Diced tomatoes: If you’re out of canned tomatoes, use fresh chopped tomatoes or tomato puree.
• Lemon juice: Swap with lime juice or a splash of apple cider vinegar for a similar tangy finish.

Flavor Variations

• Make it extra creamy: Stir in a spoonful of peanut butter or almond butter for a richer, nuttier flavor.
• Add more veggies: Try adding bell peppers, carrots, sweet potatoes, or zucchini for extra texture and nutrition.
• Boost the protein: Mix in tofu, paneer, or cooked chicken if you want additional protein.
• Make it heartier: Serve it with quinoa instead of rice or add diced potatoes to the curry for a more filling dish.

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Serving Suggestions

This curry is incredibly versatile and pairs well with different sides. Here are some delicious ways to serve it:

• With rice: Serve it over basmati, jasmine, or brown rice for a classic pairing.
• With naan or roti: Scoop up the curry with soft, warm naan or roti for an authentic experience.
• With quinoa or couscous: A great gluten-free alternative to rice that soaks up all the delicious sauce.
• As a soup: Add extra vegetable broth to make a comforting chickpea and spinach soup.
• Over roasted veggies: Pour the curry over roasted sweet potatoes or cauliflower for a unique twist.

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Storage and Reheating Instructions

This curry is perfect for meal prep because it stores and reheats beautifully.

Storing Leftovers

• Refrigerator: Store in an airtight container in the fridge for up to 4 days.
• Freezer: Let the curry cool completely, then transfer it to a freezer-safe container. It will keep for up to 2 months.

Reheating

• On the stovetop: Warm the curry over medium heat, adding a splash of water or coconut milk if it has thickened too much. Stir occasionally until heated through.
• In the microwave: Heat in a microwave-safe bowl for 1–2 minutes, stirring halfway through. Add a little water if needed.
• From frozen: Thaw overnight in the fridge before reheating, or reheat directly from frozen on low heat, adding a little liquid as needed.

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FAQ (Frequently Asked Questions)

1. Can I make this curry ahead of time?

Yes! This curry tastes even better the next day as the flavors develop. It’s perfect for meal prep and can be made in advance.

2. Can I use dried chickpeas instead of canned?

Absolutely! Soak 1 cup of dried chickpeas overnight, then cook them until tender before adding them to the curry. This gives a fresher taste and firmer texture.

3. Is this curry spicy?

It has a mild warmth from the spices, but it’s not overly spicy. If you prefer more heat, add extra chili flakes or a chopped green chili.

4. Can I make this in a slow cooker?

Yes! Sauté the onions, garlic, and spices in a pan first, then transfer everything to a slow cooker. Cook on low for 6 hours or high for 3 hours. Add the spinach just before serving.

5. What can I do if my curry is too thick?

Simply add a little water, vegetable broth, or coconut milk to loosen it up until you reach your desired consistency.

6. What if I don’t have garam masala?

You can make a quick substitute by mixing ½ teaspoon ground cumin, ¼ teaspoon cinnamon, ¼ teaspoon cloves, and ¼ teaspoon nutmeg.

7. Can I make this oil-free?

Yes! Instead of oil, sauté the onions and spices in a little vegetable broth or water.

8. How can I add more protein to this dish?

Adding tofu, paneer, or even cooked quinoa can boost the protein content while keeping it vegetarian.

Now that you have all the tips and variations, you’re ready to make this delicious Chickpea and Spinach Curry! Let me know how it turns out for you. Enjoy!

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!