This Chickpea and Spinach Curry is a healthy, tasty meal with chickpeas, spinach, and simple spices. It’s perfect for a quick dinner or lunch, offering a warm and comforting flavor.
I like making this dish when I want something hearty but easy. It’s so good, I often sneak in a little extra spinach just because I love how green and fresh it tastes.
Serving it with rice or bread makes a filling meal. For a boost, I add a splash of lemon juice at the end—brightens it right up!
Ingredients & Substitutions
Chickpeas: Canned or cooked dried chickpeas add protein and texture. I use canned chickpeas for quickness; just rinse well to remove excess sodium. If you prefer, replace with cooked kidney beans or lentils for a different but tasty bite.
Spinach: Fresh spinach gives brightness and color. I recommend adding it at the end so it stays tender. You can swap with frozen spinach—just thaw and squeeze out excess water to prevent a watery curry.
Onions & Garlic: These form the flavor base. I sauté onions until golden for sweetness and garlic until fragrant. Feel free to use shallots or garlic powder if fresh isn’t available. They all give a warm, fragrant aroma.
Spices (cumin, turmeric, garam masala): These spice blends add depth. Toast cumin before adding for a nuttier flavor. If you don’t have garam masala, curry powder is a good substitution, but adjust the quantities to taste.
How do I stir in spices without burning them?
First, sauté onions in oil over medium heat until soft. Add spices and stir constantly for about 30 seconds until fragrant, but don’t let them burn. Burning spices taste bitter, so don’t rush this step. Keep the heat moderate and stir often.
- Use a non-stick or heavy-bottomed pan to prevent sticking.
- Add spices after onions are soft and the oil is hot.
- Stir continuously for a quick release of flavor and to prevent burning.
How to Make Chickpea and Spinach Curry?
Ingredients You’ll Need:
Spices
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder (optional)
Vegetables & Legumes
- 1 can chickpeas, drained and rinsed
- 2 cups fresh spinach, chopped
- 1 onion, diced
- 2 cloves garlic, minced
Other
- 2 tablespoons oil
- 1 cup diced tomatoes (canned or fresh)
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper
How Much Time Will You Need?
10 minutes for prep, 20 minutes to cook, and about 5 minutes to finish. Total: approximately 35 minutes.
Step-by-Step Instructions:
1. Sauté the aromatics
Heat oil in a large pan over medium heat. Add cumin seeds and cook until fragrant, about 1 minute. Add diced onion and cook until soft, about 5 minutes.
2. Add garlic and spices
Stir in minced garlic, turmeric, chili powder, and garam masala. Cook for 1 minute to release flavors.
3. Add tomatoes and chickpeas
Mix in the diced tomatoes and cook until they soften, about 5 minutes. Add chickpeas and stir well.
4. Simmer the curry
Add salt and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally.
5. Add spinach
Stir in chopped spinach. Cook until wilted, about 3-5 minutes. Taste and adjust seasonings if needed.
6. Serve the curry
Keep warm for a few minutes. Serve hot with rice or bread. Enjoy your chickpea and spinach curry!
