This Chickpea Curry with Spinach is a warm, healthy dish with soft chickpeas and bright spinach in a flavorful curry sauce. It’s simple to make and full of good ingredients everyone enjoys.
I like to think of this dish as a cozy hug in a bowl. It’s perfect for a quick dinner or when I want something tasty and satisfying.
For extra flavor, I add a squeeze of lemon before serving. It brightens everything up and gives a fresh touch to the hearty curry.
Ingredients & Substitutions
Chickpeas: These beans are the heart of the dish, adding texture and protein. I use canned chickpeas for convenience, but cooked dried ones work too. Rinse canned chickpeas well to remove excess salt and improve taste.
Spinach: Fresh spinach brightens the curry and softens beautifully when cooked. If fresh isn’t available, frozen spinach works well—just thaw and squeeze out extra moisture for the best texture.
Tomatoes: Use ripe tomatoes or canned diced ones for the base of the sauce. Fresh tomatoes bring brightness, but canned are a reliable, mess-free option that adds rich flavor.
Onion & Garlic: These aromatics create a flavorful foundation. I love using yellow onions and fresh garlic, but shallots or garlic powder can be good substitutes for quicker prep.
Spices (curry powder, cumin, turmeric): They build the characteristic flavor and color. Feel free to adjust to your taste; ground ginger or chili flakes can add extra warmth or heat if desired.
How do I prevent overcooking the spinach?
Cook spinach just until wilted to keep its color and nutrients. Add spinach in small handfuls towards the end of cooking, stir, and wait 1-2 minutes until it darkens and softens. Overcooking can make it slimy and lose flavor.
- Start with hot curry base.
- Add spinach in batches, stirring after each addition.
- Cook just until leaves are wilted—about 1-2 min each batch.
- Remove from heat to stop further wilting.
How to Make Chickpea Curry with Spinach?
Ingredients You’ll Need:
For the Curry
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 can (15 oz) chickpeas, drained
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- Salt and pepper to taste
For the Spinach
- 4 cups fresh spinach, chopped
How Much Time Will You Need?
Prep time: 10 minutes. Cook time: 20 minutes. Total time: 30 minutes.
Step-by-Step Instructions:
1. Sauté onions and garlic
Heat the olive oil in a large pot over medium heat. Add chopped onions and cook until soft, about 5 minutes. Stir in minced garlic and cook for another minute.
2. Add spices and cook
Stir in cumin, turmeric, and garam masala. Cook for 1 minute to toast the spices and release their aroma.
3. Add chickpeas, tomatoes, and broth
Pour in chickpeas, diced tomatoes, and vegetable broth. Stir well. Season with salt and pepper. Bring to a boil.
4. Simmer the curry
Reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally. This helps flavors blend and thickens the sauce.
5. Add spinach and cook
Stir in chopped spinach. Cook for 2-3 minutes until wilted. Taste and adjust salt and seasonings as needed.
