Busy nights call for something warm, hearty, and ridiculously easy—enter this Chickpea and Spinach Curry. It’s packed with rich, aromatic spices and loads of plant-based protein, all coming together in under 30 minutes. The best part? It’s made with pantry ingredients you probably already have! So grab a pot, and let’s make magic happen.
Why You’ll Love This Recipe
This curry is a perfect blend of comfort and nutrition, and it makes a fantastic meal prep option too!
- Quick & Easy: Ready in under 30 minutes.
- Packed with Flavor: Warm spices give this dish a deep, rich taste.
- One-Pot Wonder: Less cleanup, more enjoyment.
- Healthy & Protein-Rich: Chickpeas and spinach deliver plant-based power.
- Adaptable: Swap in whatever greens or beans you have on hand.
Ingredients Breakdown
Essentials
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- ½ teaspoon red pepper flakes (optional)
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can coconut milk
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3 cups fresh spinach
- Salt and pepper to taste
- Juice of ½ lemon
- Fresh cilantro for garnish
Pro Tips
- Use full-fat coconut milk for a richer, creamier texture.
- Want extra depth? Sauté the spice blend for 30 seconds before adding the tomatoes.
- No fresh spinach? Frozen works too—just add it straight to the pot!
Step-by-Step Instructions
- Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Stir in garlic and ginger, cooking for another minute until fragrant.
- Add cumin, coriander, turmeric, garam masala, and red pepper flakes. Toast the spices for 30 seconds.
- Pour in the diced tomatoes (with their juices) and simmer for 5 minutes until slightly thickened.
- Stir in the coconut milk and chickpeas. Simmer for another 10 minutes, stirring occasionally.
- Fold in the spinach and let it wilt for 2-3 minutes.
- Season with salt and pepper, squeeze in fresh lemon juice, and garnish with cilantro.
- Serve warm with rice or naan.
Chef’s Tips and Tricks
- Make it ahead: This curry tastes even better the next day as the flavors meld.
- Spice level: Adjust the red pepper flakes based on your heat preference.
- Texture: Want it smoother? Mash some of the chickpeas as it simmers.
Recipe Variations and Serving Suggestions
- Add more veggies: Try bell peppers, carrots, or zucchini for extra nutrients.
- Use a different protein: Swap chickpeas for lentils or tofu.
- Make it heartier: Serve over warm quinoa, couscous, or brown rice.
- Turn it into soup: Add extra coconut milk or veggie broth for a lighter consistency.
FAQs
Can I make this curry ahead of time?
Absolutely! It actually tastes even better the next day as the flavors develop.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or microwave.
Can I freeze this curry?
Yes! Let it cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
What if I don’t have garam masala?
No worries! You can substitute it with an extra pinch of cumin, coriander, and cinnamon.
Recipe Card
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- ½ teaspoon red pepper flakes (optional)
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can coconut milk
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3 cups fresh spinach
- Salt and pepper to taste
- Juice of ½ lemon
- Fresh cilantro for garnish
Instructions:
- Heat olive oil in a large pan over medium heat. Add onion and sauté until softened, about 5 minutes.
- Add garlic and ginger, cooking for 1 minute.
- Stir in cumin, coriander, turmeric, garam masala, and red pepper flakes. Cook for 30 seconds.
- Add diced tomatoes and simmer for 5 minutes.
- Pour in coconut milk and chickpeas. Simmer for 10 minutes.
- Stir in spinach and let it wilt.
- Season with salt, pepper, and lemon juice. Garnish with cilantro.
- Serve warm with rice or naan.
Love this recipe? Share it with your friends and tag me when you make it! Let’s keep the cozy, delicious meals coming. 🍽️💛
