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Chickpea Spinach Curry

This hearty chickpea spinach curry is made by sautéing onions and garlic, then simmering canned chickpeas, fresh spinach, and tomatoes with aromatic spices until tender. The dish has a thick, vibrant sauce with wilted greens and creamy chickpeas, creating a comforting and colorful meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil or vegetable oil for sautéing
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon chili powder adjust to taste
  • 1 can (14 oz) diced tomatoes preferably crushed
  • 2 cups cooked chickpeas drained and rinsed if canned
  • 2 cups fresh spinach roughly chopped
  • to taste salt
  • 2 cups water or vegetable broth for simmering

Equipment

  • Large skillet or saucepan
  • Wooden spoon or spatula

Method
 

  1. Heat oil in a large skillet over medium heat until shimmering. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes, with a gentle sizzle and softening appearance.
  2. Add the minced garlic and cook for another 30 seconds, stirring constantly until fragrant and slightly golden.
  3. Sprinkle in the cumin, coriander, turmeric, and chili powder, stirring well to coat the onions and garlic with the spices. Cook for 1-2 minutes until the mixture is fragrant and the spices darken slightly.
  5. Add the drained chickpeas to the pan, stirring gently to coat them in the spice-tomato sauce. Pour in water or broth, then bring to a gentle simmer.
  6. Reduce the heat to low, cover the skillet, and let everything simmer for about 10 minutes, allowing the flavors to meld and the chickpeas to soak up the sauce.
  7. Uncover the skillet and add the chopped spinach, stirring until it wilts and turns a vibrant green, about 2-3 minutes. The mixture should look lush and slightly saucy.
  8. Season with salt to taste, stirring well to distribute the seasoning evenly. Cook for another 2 minutes to let the flavors deepen.
  9. Remove the skillet from heat and let the curry sit for a minute. Serve hot, spooned over rice or with warm naan, garnished with fresh herbs if desired.

Notes

Feel free to add a splash of coconut milk for creaminess or sprinkle chopped cilantro on top for extra freshness. Adjust chili levels to your heat preference.