If you’re looking for a dish that’s bursting with flavor and nutrition, let me introduce you to my absolute favorite: chickpea and spinach curry! This vibrant, hearty dish combines protein-packed chickpeas with fresh, tender spinach, all wrapped in a rich, aromatic sauce that’s simply irresistible. I’ve spent years perfecting my version, experimenting with spices and techniques, and trust me, every bite is a celebration of Indian flavors. The best part? It’s not just delicious; it’s also incredibly healthy! Packed with fiber and nutrients, this curry is an excellent addition to any meal. Whether you’re a seasoned cook or just starting your culinary journey, this recipe is sure to impress and satisfy. So, let’s dive into the world of spices and enjoy a bowl of goodness together!

Ingredients for Chickpea and Spinach Curry

• 2 cups canned chickpeas, drained and rinsed
• 4 cups fresh spinach, chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 can (14 oz) coconut milk
• Salt to taste
• Fresh cilantro for garnish

How to Prepare Chickpea and Spinach Curry

Getting started on this chickpea and spinach curry is so simple, and I promise you, the end result is worth every minute! Let’s break it down step by step so you can nail this dish with confidence.

Step-by-Step Instructions

1. First, heat 2 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add 1 teaspoon of cumin seeds. Sauté them until they start to crackle, which should take about 30 seconds. This step is crucial because it releases the beautiful aroma of the spices!
2. Next, toss in the finely chopped onion (1 medium). Cook, stirring occasionally, until the onion turns translucent, about 5-7 minutes. You want to soften them up perfectly, creating a lovely base for your curry.
3. Now, stir in the minced garlic (3 cloves) and grated ginger (1 inch). Cook for an additional minute until fragrant. Be careful not to let them burn—keep stirring!
4. Add 1 teaspoon each of coriander powder, turmeric powder, and garam masala. Stir everything together to coat the onions in those vibrant spices, cooking for another minute to deepen the flavors.
5. It’s time to add your chickpeas! Mix in 2 cups of drained and rinsed canned chickpeas, allowing them to cook for 2-3 minutes. This helps them absorb those wonderful spices.
6. Pour in the 14 oz can of coconut milk and stir well. Bring the mixture to a gentle simmer, letting it bubble away for about 10 minutes. This is where the magic happens, as all the flavors meld together!
7. Finally, add in the chopped spinach (4 cups) and cook until wilted, which takes just a couple of minutes. Don’t forget to season with salt to taste, and garnish with fresh cilantro before serving.

And there you have it! A rich, flavorful chickpea and spinach curry that’s as comforting as it is nutritious. Enjoy the process and let those spices work their magic!

Why You’ll Love This Chickpea and Spinach Curry

• It’s packed with nutrients! Chickpeas are a fantastic source of protein and fiber, while spinach adds a wealth of vitamins and minerals.
• Quick and easy to prepare—perfect for busy weeknights or a cozy Sunday dinner. You can have this delicious dish on the table in just about 40 minutes!
• The flavor profile is incredible, with warm spices like cumin, coriander, and garam masala creating a rich, aromatic experience that’s hard to resist.
• It’s naturally vegan and gluten-free, making it suitable for a variety of dietary preferences. Everyone can enjoy this dish without worrying about restrictions!
• This curry is incredibly versatile; you can easily adjust the spice levels or add different vegetables to cater to your taste.
• Leftovers are just as delightful! The flavors only deepen over time, making it a great make-ahead meal for lunch or dinner throughout the week.

Tips for Success with Chickpea and Spinach Curry

To make your chickpea and spinach curry truly shine, here are some expert tips that I swear by! First, if you love a bit of heat, consider adding chopped green chilies along with the onions. This will give your curry a delightful kick! Also, if you’re not a fan of coconut milk, feel free to substitute it with vegetable broth or almond milk for a lighter version. Just remember, the texture and flavor will change a bit, but it’ll still be delicious!

For extra depth of flavor, try adding a teaspoon of smoked paprika or a splash of lemon juice right at the end of cooking. It brightens up the dish beautifully! If you have any leftover vegetables, toss them in—cauliflower or bell peppers work wonders in this recipe.

Lastly, don’t skip the fresh cilantro garnish! It adds a fresh, vibrant note that ties everything together. And if you have a bit of time, let the curry sit for a while after cooking; this allows the flavors to meld and intensify, making each bite even more satisfying. Enjoy your cooking adventure!

Variations of Chickpea and Spinach Curry

There are so many ways to make this chickpea and spinach curry your own, and I love experimenting with different ingredients! For a heartier version, try adding diced sweet potatoes or butternut squash; they’ll bring a lovely sweetness that balances the spices beautifully. If you’re a fan of heat, toss in some diced jalapeños or a pinch of chili powder along with the spices for an extra kick!

Want to switch up the greens? Kale or Swiss chard can be fantastic substitutes for spinach, adding their unique flavors and textures. You could also throw in some frozen peas or bell peppers for a pop of color and additional nutrients. And if you’re feeling adventurous, consider adding a tablespoon of peanut butter or almond butter for a rich, nutty twist that complements the coconut milk perfectly. The possibilities are endless—just have fun and get creative with what you have on hand!

Nutritional Information for Chickpea and Spinach Curry

When it comes to nourishing your body, this chickpea and spinach curry is a fantastic choice! Just keep in mind that the nutritional values can vary based on the specific ingredients and brands you use. Here’s a typical breakdown for one serving (about 1 cup) of this delicious curry:

• Calories: 350
• Protein: 12g
• Fat: 18g
• Saturated Fat: 8g
• Carbohydrates: 40g
• Fiber: 10g
• Sugar: 3g
• Sodium: 400mg
• Cholesterol: 0mg

This hearty dish not only satisfies your taste buds but also fuels your body with wholesome ingredients. Enjoy every nutritious bite!

Serving Suggestions for Chickpea and Spinach Curry

To elevate your chickpea and spinach curry experience, I highly recommend serving it alongside some fluffy basmati rice. The rice soaks up all that delicious sauce, and it’s a match made in culinary heaven! If you’re in the mood for something a little different, try pairing it with warm naan or roti. The soft bread is perfect for scooping up the curry and makes every bite even more satisfying.

For a refreshing contrast, consider adding a side of cucumber raita—a yogurt-based condiment that cools the palate and complements the spices beautifully. You could also serve a simple salad with a tangy lemon dressing to brighten the meal. And don’t forget to sprinkle some extra fresh cilantro on top for that final touch of flavor and color. All these sides come together to create a complete and delightful dining experience that you and your guests will love!

FAQ About Chickpea and Spinach Curry

Can I use dried chickpeas instead of canned? Absolutely! If you prefer dried chickpeas, just soak them overnight and cook them until tender before adding them to the curry. This will take longer, but the flavor is worth it!

What can I substitute for coconut milk? If you’re not a fan of coconut milk, you can use vegetable broth or unsweetened almond milk. However, keep in mind that this will alter the flavor and creaminess of the dish a bit.

Is this dish spicy? The spice level is adjustable! If you like it milder, simply reduce the amount of spices or skip the green chilies. For those who enjoy heat, feel free to add in some cayenne pepper or more garam masala to amp it up.

Can I make this curry ahead of time? Yes, this curry is perfect for meal prep! It stores well in the refrigerator for up to three days and the flavors actually deepen over time, making it even more delicious when reheated.

How do I store leftovers? Store any leftover chickpea and spinach curry in an airtight container in the refrigerator. You can also freeze it for later enjoyment—just thaw it overnight in the fridge before reheating!

Chickpea and Spinach Curry: 7 Steps to Deliciousness!

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• Author: Julia marin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A rich and flavorful chickpea and spinach curry that combines spices with protein-packed chickpeas and fresh spinach.

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Ingredients

Scale 1x2x3x

• 2 cups canned chickpeas, drained and rinsed
• 4 cups fresh spinach, chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 can (14 oz) coconut milk
• Salt to taste
• Fresh cilantro for garnish

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Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add cumin seeds and sauté until they begin to crackle.
3. Add chopped onion and sauté until translucent.
4. Stir in garlic and ginger, cooking for an additional minute.
5. Add coriander, turmeric, and garam masala, stirring to combine.
6. Mix in chickpeas and cook for 2-3 minutes.
7. Pour in coconut milk and simmer for 10 minutes.
8. Add chopped spinach and cook until wilted.
9. Season with salt to taste and garnish with fresh cilantro.

Notes

• For a spicier version, add chopped green chilies.
• Serve with rice or naan for a complete meal.
• This dish can be made ahead and stored in the refrigerator for up to three days.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 3g
• Sodium: 400mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 0mg

Keywords: chickpea, spinach, curry, vegan, Indian cuisine