Chickpea spinach curry is a simple, one-pot dish that's naturally vegan, gluten-free, and ready in just 30 minutes. It's easy to customize to your family's taste, making it a perfect weeknight meal!
This is a real winter warmer recipe.
First published September 2022 and I now have managed to get back to it in 2024! Still easy, creamy and delicious and so customizable.
Much like my Chicken Chickpeas Lentil Curry - Protein Packed this recipe is high in protein and serves 2-3 people easily. For a larger serving, use 2 cans of chickpeas.
Since making my Instant Pot Lamb Curry With Potatoes and Baked Beans and Chickpeas Curry and enough canned bean curries, it was time to revisit chickpea curry.
I love all things curry especially this Indian chickpea curry which is much like Chana masala. Chana means Chickpea and Masala is Indian spices.
But, chana is different to garbanzo beans (also chickpeas). OKAY before I confuse myself and you let's continue 🙂
You can make chickpea spinach curry in a hurry for quick weeknight dinner in anything from 15 minutes to 30 minutes. The difference lies in the chickpeas, some are soft while you can find others quite hard taking longer to cook.
If you find yourself with hard chickpeas, simply add a teaspoon of bicarbonate of soda to the curry while it cooks.
It's easy to pack for lunches and family gatherings.
Chickpea Curry Ingredients
What you see below is not the entire ingredient list. You can find the full recipe card below.
Chickpeas: We are using canned chickpeas but please feel free to use dried chickpeas.
Garlic & Ginger: Minced garlic and grated ginger or a paste if you make your own.
Spices: See the ingredient list below in the recipe card.
Spinach: I used baby spinach and colorful garden spinach but you can use just baby spinach. The cooking time will depend on the type of spinach used. The garden spinach takes a longer time so just remember to remove the stems and use just the leaves.
How to Make Chickpea Spinach Curry
Heat the oil in a large skillet or large pot on medium heat. Add onion and cook for 5 minutes until soft and cooked through
Add the garlic, ginger and all the spices and cook for a1-2 minutes while stirring.
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Add the chickpeas, tomatoes, coconut milk and stock/water. Bring it to the boil and then lower the heat to a simmer for approxiamately 15 minutes, uncovererd to allow the curry to thicken. Season and taste as you go.
Add the spinach, stir, turn the heat off and remove the pan from the stove as the spinach will wilt in the heat.
Add a hint of chili flakes or fresh lime juice is desired for a little "oomph".
Recipe Notes
Chickpeas: Cooked canned chickpeas are not all in the same level of “cooked”. So taste the curry while it cooks, if you find them tender you need a 15 minute simmer. If your chickpeas are hard then you need anything from 30 to 45 minute cook time.
The regular canned chickpeas from our local supermarkets (South Africa) tend to be cooked through.
If you buy them from an a Italian deli, Middle Eastern deli or most international stores they tend to be much harder therefore need more cooking time
Curry Paste: This is not a standard essential ingredient but I love it in this recipe. Before adding the curry this dish tastes like a regular curry dish but with the curry paste, it adds a little pizazz to the overall taste!
Try it out for yourself. You can find curry paste in most Indian or Asian stores and at your local supermarket.
What to Serve With Chickpea Spinach Curry
Mild and creamy chicken curry serves best with fabulous Naan Bread, Basmati Rice Recipe or homemade crusty bread for scooping it all up!
Chickpea spinach curry is wonderful on its own, but as a main dish it's great with the above ideas and any other side like Raw Carrot Salad, Potato Salad or Cucumber and Onion Salad.
Variations
Chickpea & Chicken Curry - This is good! We made it earlier in the week. You can use rotisserie chicken or uncooked chicken breast cubed, seasoned and sauteed. You can even cook the chicken in the air fryer.
Chickpea Potato Curry - Add cubes potatoes together with the other main ingredients - chickpeas, tomatoes and cream.
Chickpea Spinach Storage
This curry tastes even better the next day and the next. Like all leftover food that keeps well, like this What To Do With Leftover Bean Curry they always taste best the next day!
Simply refrigerate in an airtight container, it will be good for approxiamately 4 days.
Freeze for 2 to 3 weeks in a sealed container.
More Recipes To Make!
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Thank you!
Chickpea and Spinach Curry
- Total Time: 30 minutes
- Yield: 4 people 1x
Description
Chickpea spinach curry is an easy, extremely delicious recipe that's full of flavor and one that you should definitely make!
Ingredients
- 1 onion, diced (diced)
- 3 cloves garlic, minced (crushed)
- 3 tbsp oil, any oil
- 400 grams canned chickpeas, drained (drained (1 regular can size))
- 400 grams crushed tomatoes
- 1 cup vegetables stock or plain water
- ¼ tsp grated ginger (1 inch )
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 2 tsps ground coriander
- 2 tsps mild curry powder
- ¼ cup coconut milk or cooking, pouring cream
- 2 cups fresh baby spinach
- 1 tsp kosher salt
- 1-2 tbsps coriander leaves
- sour cream
- fresh lime or lemon
Instructions
- Heat a large non stick pan or pot on medium heat.
- Add onion and cook for 5 minutes until soft and cooked through.
- Add the garlic, ginger and all the spices and cook for a1-2 minutes while stirring.
- Add the chickpeas, tomatoes, coconut milk and stock/water. Bring it to the boil and then lower the heat to a simmer for approxiamately 15 minutes, uncovererd to allow the curry to thicken. Season and taste as you go.
- Add the spinach, stir, turn the heat off and remove the pan from the stove as the spinach will wilt in the heat.
- Serve and enjoy with basmati rice or naan bread and a squeeze of fresh lime.
Notes
Chickpeas: Cooked canned chickpeas are not all in the same level of “cooked”. So taste the curry while it cooks, if you find them tender you need a 15 minute simmer. If your chickpeas are hard then you need anything from 30 to 45 minute cook time.
The regular canned chickpeas from our local supermarkets (South Africa) tend to be cooked through. If you buy them from an a Italian deli, Middle Eastern deli or most international stores they tend to be much harder therefore need more cooking time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner Main Course
- Cuisine: Indian, Middle Eastern
Nutrition
- Calories: 271
- Sugar: 6
- Sodium: 1243
- Fat: 16
- Saturated Fat: 4
- Carbohydrates: 27
- Fiber: 8
- Protein: 8
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