Chickpea spinach curry is an easy, extremely delicious recipe that's full of flavor and one that you should definitely make!
Have you ever noticed that your most basic meal becomes the most requested? This chickpea spinach curry recipe is exactly that and I couldn't be happier to be sharing it with you!
Chickpea Spinach Curry
To everyone who messaged me and asked for the recipe after I posted it to my Instagram thank you! I really hope that you will make it, love it and come back to leave a rating and comment below.
It's no secret that I absolutely love curry and if I posted every curry recipe on the blog it would be a curry food blog! Another all time favorite is chickpeas for the mere weight they carry in those small beans both in nutrition and the ability to sustain you for hours in a day.
There's no tomato in this recipe, no coconut cream and yes the ingredient list is long but the flavor is so worth it! There is a three mix of creams that go into this chickpea spinach curry and that is where the twist is! Just because there's no coconut cream or milk doesn't mean that there's no actual cream because there is and my secret ingredient.
I have this loved Chicken Chickpeas Lentil Curry that I posted over a year ago it was another easy recipe with simple ingredients that became a family favorite!
This spinach and chickpea recipe is extremely versatile so you can increase the curry powder portions if you want it with more heat.
Curry is often mistaken to be delicious only if it's so hot you can barely taste it, this is not the case. The spices and curry powders used need to complement each other in taste and yes, heat is good after all it's a curry but the taste is more than just hot on the tongue.
Incase you'd prefer something even milder I have an Easy Chicken Curry
Ingredients For This Chickpea and Spinach Curry
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.
Chickpea Spinach Curry Serving Ideas
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If you try this Chickpea spinach curry recipe please feel free to leave me a comment and a star rating! And if you take a photo of your dish and share it on Instagram, please tag me @anosmickitchen and use the hashtag #anosmickitchen because I love seeing your remakes! Happy cooking????
Chickpea and Spinach Curry
- 3 tablespoon oil
- 40 grams butter
- 400 grams canned chickpeas drained (1 regular can size)
- 1 onion diced
- 3 cloves of garlic crushed
- ¼ teaspoon grated ginger
- 1 tbsp. curry paste green or red
- 1 teaspoon turmeric spice
- 2 tsps mild curry powder
- 1 ¼ tsps. smoked paprika
- 1 teaspoon cumin spice
- ½ teaspoon chili flakes
- 1 teaspoon mustard powder
- 1 yellow fresh chili
- 2 tbsps. tomato paste concentrate
- dash of water imagine a small sip of water that's a dash
- 1 ½ cups stock
- salt and pepper to taste
- 2 cups baby spinach packed
- 2 or a mix with fresh garden spinach but make sure to remove the stems
- ½ cup deseeded and diced yellow or orange bell pepper
- ¼ cup water
- 4 tbsps sour cream
- ½ cup thick whipping cream
- ¼ cup fresh cream
- Heat a large non stick pan or pot and add the oil. As the oil begins to warm add the butter and let it melt.
- When the fats have heated through, are melted and shimmering add the onions and cook for 2 to 3 minutes and add the chickpeas. Don't stir them in straight away, let them sit on the onions for a minute.
- With the stove on medium heat add the garlic, ginger, curry paste, spices, fresh chili, tomato paste and mix everything together. Add the dash of water to prevent burning, mix and pour in half of the stock.
- Season with salt and pepper and increase the heat to medium high. Once the liquid has cooked out (about 3 to 4 minutes) add the spinach, bell pepper and the remaining stock. Increase the heat to high as you push the spinach down into the liquid. Leave it on a high but controlled bubble/simmer for about 8 to 10 minutes.
- Reduce the heat to a medium simmer and keep stirring to help the heat of the food drop. Pour in the cream and combine it into the food. Keep stirring until the cream is all well combined into the curry.
- Serve and enjoy.