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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.

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

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

Find it online: https://thefamilycooking.com/chickpea-and-spinach-curry/