Chickpea and Spinach Curry

Why You’ll Love This Recipe

This curry is easy, wholesome, and full of bold flavors. It’s naturally vegan and gluten-free, rich in plant-based protein and fiber, and made with pantry staples. You’ll love how quickly it comes together in one pot, making it ideal for weeknights, meal prep, or meatless Mondays. It’s creamy, comforting, and incredibly nourishing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

canned or cooked chickpeas
spinach (fresh or frozen)
onion
garlic
fresh ginger
crushed tomatoes
coconut milk or plant-based cream (optional for richness)
olive oil
cumin seeds or ground cumin
curry powder
ground coriander
turmeric
garam masala
chili flakes or cayenne pepper (optional)
salt
black pepper
fresh cilantro (optional, for garnish)
cooked rice or naan (for serving)

Directions

1. Sauté the Aromatics: Heat oil in a large pan over medium heat. Add chopped onion and cook for 4–5 minutes until soft. Add minced garlic and grated ginger, and cook for another minute.
2. Add the Spices: Stir in cumin, curry powder, coriander, turmeric, salt, pepper, and chili flakes if using. Cook for 1 minute to toast the spices.
3. Add Tomatoes and Simmer: Pour in crushed tomatoes. Stir and let simmer for 5 minutes to thicken and allow flavors to develop.
4. Add Chickpeas: Stir in drained chickpeas and a splash of water or broth if needed. Simmer for 10 minutes, allowing chickpeas to soak up the flavors.
5. Add Spinach: Stir in fresh or frozen spinach. Cook until wilted and well incorporated. If using coconut milk, stir it in now and let the curry simmer for another 2–3 minutes.
6. Finish and Serve: Taste and adjust seasoning. Garnish with chopped cilantro if desired. Serve hot with rice or warm naan.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Creamy Version: Stir in coconut milk or cashew cream for a richer curry.
• Spicy Curry: Add extra chili flakes, cayenne, or fresh green chilies for more heat.
• Lemon Twist: Finish with a squeeze of lemon juice for brightness.
• Tomato-Free: Skip the tomatoes and use more coconut milk for a creamy, mild version.
• Add Potatoes: Include diced potatoes or sweet potatoes for extra heartiness.
• Protein Boost: Add tofu cubes or green peas along with the chickpeas.
• Indian-Inspired: Use garam masala and mustard seeds for a more traditional Indian flavor.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of water or broth if the curry has thickened too much.

Freezing: Freeze in individual portions for up to 2 months. Thaw in the fridge overnight and reheat before serving.

FAQs

Can I use canned chickpeas?

Yes, canned chickpeas are perfect and convenient. Be sure to drain and rinse them before using.

Can I use frozen spinach?

Absolutely. Frozen spinach works well and can be added directly to the curry.

Is this curry spicy?

It’s mild as written, but you can adjust the spice level with chili flakes or cayenne pepper.

Can I make this without coconut milk?

Yes, coconut milk is optional. The curry is still flavorful and rich without it, or you can use a plant-based cream alternative.

What should I serve with chickpea and spinach curry?

Serve with basmati rice, jasmine rice, quinoa, or warm naan bread.

Can I make this in advance?

Yes, this curry stores and reheats well, making it perfect for meal prep.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check any packaged products like broth.

Can I add other vegetables?

Yes, feel free to add bell peppers, zucchini, cauliflower, or peas to the curry.

How do I thicken the curry?

Simmer uncovered to reduce the liquid, or mash a few chickpeas into the curry for a thicker consistency.

Can I double the recipe?

Yes, this recipe scales up easily if you’re cooking for a crowd or want to freeze portions for later.

Conclusion

Chickpea and spinach curry is a flavorful, easy-to-make dish that’s as nutritious as it is delicious. With its blend of warming spices, creamy texture, and wholesome ingredients, this one-pot wonder is a go-to for anyone looking for a satisfying plant-based meal. Serve it hot with your favorite sides, and enjoy a dish that’s perfect for any day of the week.

Chickpea and Spinach Curry

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Chickpea and spinach curry is a comforting, plant-based dish featuring protein-rich chickpeas and tender spinach simmered in a fragrant tomato-based sauce with warm spices. It’s quick, satisfying, and perfect for a healthy weeknight meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Simmering
• Cuisine: Indian-Inspired
• Diet: Vegan

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp cumin seeds or 1/2 tsp ground cumin
• 1 tbsp curry powder
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/4 tsp chili flakes or cayenne pepper (optional)
• Salt and black pepper, to taste
• 1 can (15 oz) crushed tomatoes
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1/2 cup water or vegetable broth
• 4 cups fresh spinach or 1 cup frozen spinach
• 1/2 cup coconut milk or plant-based cream (optional)
• Fresh cilantro, chopped (optional, for garnish)
• Cooked rice or naan, for serving

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Instructions

1. Heat olive oil in a large pan over medium heat. Add chopped onion and sauté for 4–5 minutes until soft.
2. Add garlic and ginger. Cook for 1 more minute until fragrant.
3. Stir in cumin, curry powder, coriander, turmeric, garam masala, chili flakes (if using), salt, and pepper. Toast spices for 1 minute.
4. Pour in crushed tomatoes and simmer for 5 minutes to thicken.
5. Add chickpeas and water or broth. Stir well and simmer for 10 minutes.
6. Stir in spinach and cook until wilted. Add coconut milk if using and simmer another 2–3 minutes.
7. Adjust seasoning to taste. Serve hot over rice or with naan, and garnish with cilantro if desired.

Notes

• Use frozen spinach directly—no need to thaw.
• Coconut milk adds creaminess but is optional.
• Add vegetables like bell peppers or cauliflower for variety.
• Mash some chickpeas to naturally thicken the curry.
• Serve with lemon or lime juice for added brightness.

Nutrition

• Serving Size: 1.5 cups
• Calories: 340
• Sugar: 7g
• Sodium: 540mg
• Fat: 13g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 11g
• Protein: 13g
• Cholesterol: 0mg