Chickpea and Spinach Curry
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.
Equipment
- Large pan or pot
- Cutting Board and Knife
- Wooden spoon or spatula
- Measuring Spoons and Cups
- Can Opener
- Grater (optional)
Ingredients
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
Instructions
- 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.
- Add the garlic and ginger: Stir in the minced garlic and grated ginger. Cook for another minute, stirring constantly, so they don’t burn.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
Nutritional Value (Per Serving)
- Calories: ~250–300 kcal
- Protein: ~10g
- Carbohydrates: ~35g
- Fiber: ~10g
- Fat: ~10g (varies based on coconut milk or broth)
- Iron: ~4mg (thanks to spinach and chickpeas)
- Vitamin C: ~15% of daily value
- Calcium: ~8% of daily value
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.