Chickpeas and Spinach Curry

Indulge in a wholesome and satisfying dish with this flavorful chickpeas and spinach curry recipe!

Bursting with aromatic spices, tender chickpeas, and vibrant spinach, this curry is a nourishing and delicious option for a weeknight dinner or a meatless Monday meal.

Packed with protein, fiber, and essential nutrients, this curry is as nutritious as it is delicious.

Let’s dive into the recipe and learn how to make this hearty and healthy chickpeas and spinach curry that’s sure to become a family favorite.

Chickpea and Spinach Curry
Photo by nata_vkusidey from Getty Images via canva


  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 can (14 ounces) diced tomatoes
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 1 cup vegetable broth or water
  • 1 teaspoon garam masala
  • Salt and pepper to taste
  • 4 cups fresh spinach leaves, washed and chopped
  • Fresh cilantro for garnish (optional)
  • Cooked rice or naan bread for serving


  1. Heat vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
  2. Add the minced garlic and grated ginger to the skillet, and cook for an additional 1-2 minutes, stirring constantly, until fragrant.
  3. Add the cumin seeds, ground coriander, ground cumin, turmeric powder, paprika, and cayenne pepper to the skillet. Stir well to coat the onions and spices, and cook for another minute to toast the spices.
  4. Pour the diced tomatoes (with their juices) into the skillet, and stir to combine with the onion and spice mixture. Cook for 3-4 minutes, allowing the tomatoes to break down and the flavors to meld.
  5. Add the drained and rinsed chickpeas to the skillet, along with the vegetable broth or water. Stir well to combine, then bring the mixture to a simmer.
  6. Reduce the heat to low, cover the skillet, and let the curry simmer for 15-20 minutes, stirring occasionally, to allow the flavors to develop and the chickpeas to soften.
  7. Once the chickpeas are tender and the curry has thickened to your desired consistency, stir in the garam masala and season with salt and pepper to taste.
  8. Add the chopped spinach leaves to the skillet, and stir until wilted and combined with the chickpea mixture. Cook for an additional 2-3 minutes, or until the spinach is heated through.
  9. Remove the skillet from heat. Taste and adjust the seasoning, if needed.
  10. Serve the chickpeas and spinach curry hot, garnished with fresh cilantro leaves if desired, alongside cooked rice or naan bread.
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Why You’ll Love This Recipe:

  1. Flavorful and Fragrant: The combination of aromatic spices, tangy tomatoes, and earthy chickpeas creates a curry that’s bursting with flavor and fragrance.
  2. Nutritious and Filling: Packed with protein, fiber, and vitamins, this chickpeas and spinach curry is a satisfying and healthy meal option.
  3. Easy to Make: With simple ingredients and straightforward instructions, this curry comes together quickly and easily, making it perfect for busy weeknights.
  4. Versatile: Customize the spice level and add additional vegetables or protein to suit your taste preferences.

Chickpeas and spinach curry is a hearty and healthy dish that’s perfect for vegetarians and meat-lovers alike.

With its rich flavors and nutritious ingredients, it’s a satisfying meal option that’s sure to please everyone at the table.

So why not give this delicious curry recipe a try and enjoy a taste of India in the comfort of your own home?