Name: Curried Chickpeas with Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 2 cloves garlic, minced; 1-inch piece fresh ginger, grated; 1 tablespoon curry powder; 1 teaspoon ground cumin; 1/2 teaspoon turmeric; 1/4 teaspoon chili powder (optional for extra heat); 2 cans (15 oz each) chickpeas, drained and rinsed; 1 can (14 oz) diced tomatoes; 1/2 cup coconut milk; 4 cups fresh spinach (or more, depending on preference); Salt and pepper, to taste; Fresh cilantro, chopped (for garnish); Lemon wedges (for serving)

Why You’ll Love This Recipe

This dish is the ultimate comfort food that doesn’t compromise on nutrition. The combination of chickpeas and spinach provides a wonderful balance of textures and flavors, while the curry sauce infuses the dish with layers of warmth and spice. It’s a one-pot meal that comes together in under 30 minutes, making it perfect for busy nights when you want something healthy and flavorful. Plus, it’s vegan, gluten-free, and packed with plant-based protein.

Ingredients

2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1-inch piece fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon chili powder (optional for extra heat)
2 cans (15 oz each) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
1/2 cup coconut milk
4 cups fresh spinach (or more, depending on preference)
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Lemon wedges (for serving)

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

Directions

Heat the olive oil in a large skillet or saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.
Add the garlic and ginger to the skillet and cook for an additional 1 minute, until fragrant.
Stir in the curry powder, cumin, turmeric, and chili powder (if using). Cook for another 1-2 minutes to toast the spices and release their flavors.
Add the chickpeas, diced tomatoes (with their juices), and coconut milk. Stir everything together and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken.
Stir in the fresh spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste.
Serve the curried chickpeas with rice, naan, or enjoy them on their own. Garnish with fresh cilantro and a squeeze of lemon juice.

Servings and Timing

This recipe serves 4 people. Prep time is about 10 minutes, and cook time is around 20 minutes, for a total time of 30 minutes.

Variations

Add Vegetables: You can add other vegetables like bell peppers, carrots, or peas to make the dish even more colorful and nutritious.
Spicy Version: Increase the amount of chili powder or add a chopped fresh chili for more heat.
Protein Boost: Add cooked chicken, tofu, or paneer for extra protein.
Creamier Version: Use full-fat coconut milk for a richer, creamier texture, or stir in a dollop of vegan yogurt before serving.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or on the stovetop over medium heat, adding a splash of water or coconut milk to loosen the sauce if needed.

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas, but you’ll need to cook them first. This will add extra time to the recipe, so canned chickpeas are a quicker option.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, making it a great option for those following a gluten-free diet.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes, but you’ll need to chop them and cook them down to release their juices, which may take a little longer.

How can I make the dish spicier?

You can increase the chili powder, add fresh chopped chilies, or even include a dash of hot sauce to the curry mixture to suit your spice tolerance.

Can I freeze this dish?

Yes, Curried Chickpeas with Spinach can be frozen for up to 2-3 months. Allow it to cool completely before transferring it to an airtight container or freezer bag. Reheat thoroughly before serving.

Can I use frozen spinach?

Yes, you can use frozen spinach, but make sure to thaw and drain it before adding it to the dish.

Can I add coconut yogurt to this recipe?

Yes, adding a dollop of coconut yogurt can make the dish creamier and add a tangy flavor that complements the spices.

What should I serve with this dish?

Serve this dish with steamed rice, quinoa, or flatbread such as naan for a complete meal.

Can I make this dish ahead of time?

Yes, this dish stores well and can be made ahead of time. In fact, the flavors tend to develop even more after sitting for a few hours or overnight in the fridge.

Is this recipe suitable for meal prep?

Absolutely! This recipe is great for meal prepping and can be portioned out into containers for lunches or dinners throughout the week.

Conclusion

Curried Chickpeas with Spinach is a delicious, healthy, and satisfying meal that’s perfect for those seeking a plant-based option packed with flavor and nutrients. Quick to make and easy to customize, this recipe is a fantastic weeknight dinner that doesn’t require a lot of effort. With its rich curry spices and vibrant spinach, it’s a dish that will keep you coming back for more. Whether you’re vegan, vegetarian, or just looking for a light and flavorful meal, this dish is sure to become a favorite.