This Chickpea and Spinach Curry is a tasty, healthy dish with chickpeas and fresh spinach in a flavorful, spiced tomato sauce. It’s warm, filling, and easy to make any night of the week.
I like how quick this curry comes together. Sometimes I just toss everything in one pot and wait for the magic—and a delicious meal!
To make it even better, I serve it with rice or naan. It’s a simple meal that’s full of flavor and good for a busy day.
Ingredients & Substitutions
Chickpeas: Canned or cooked dried chickpeas add hearty texture. I prefer canned for quickness—just rinse them well. If you’re out, kidney beans or lentils make a good substitute with similar firmness.
Spinach: Fresh spinach gives the dish a bright, slightly bitter note. I often use it because it wilts down easily. Frozen spinach works too—just thaw and drain excess water before adding.
Onion and Garlic: These build the base flavor. I love using yellow onions and fresh garlic—think of them as flavor staples. For a different twist, try shallots or garlic powder, but use less since flavor is concentrated.
Spices (Cumin, Turmeric, Garam Masala): These add warmth and depth. I always toast cumin briefly to boost its aroma. If missing some, a pinch of curry powder can work in a pinch.
Tomatoes: Canned diced or fresh tomatoes give tang and moisture. I prefer canned for consistency, but rotisserie or sun-dried tomatoes can add extra flavor if chopped finely.
How do I avoid burning spices when sautéing?
Spices burn easily, turning bitter. I set my heat to medium-low and add spices after onions soften. Stir continuously for 30 seconds to release essential oils without scorching them.
- Wait until onions are translucent before adding spices.
- Add spices gradually, stirring constantly.
- Stop cooking spices once fragrant, about 30 seconds—this keeps flavor fresh.
How to Make Chickpea and Spinach Curry?
Ingredients You’ll Need:
Vegetables and Legumes
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups fresh spinach, chopped
Spices and Condiments
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- Salt and pepper to taste
Other Ingredients
- 1 can (14 oz) diced tomatoes
- 2 tablespoons cooking oil
- 1 cup water or vegetable broth
How Much Time Will You Need?
Prep time: 10 minutes. Cooking time: 20 minutes. Total time: 30 minutes.
Step-by-Step Instructions:
1. Sauté the aromatics
Heat oil in a large pan. Add chopped onion and cook for 5 minutes until soft. Add minced garlic and cook for 1 minute.
2. Add spices and tomatoes
Stir in curry powder, cumin, turmeric, salt, and pepper. Cook for 2 minutes. Then add diced tomatoes and cook for another 5 minutes.
3. Add chickpeas and liquids
Pour in chickpeas and water or broth. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. Stir in spinach
Add chopped spinach and cook for 2-3 minutes until wilted. Taste and adjust salt if needed.
5. Serve and enjoy
Serve hot with rice or bread. Enjoy your chickpea and spinach curry!
