10 Minute Chickpea and Spinach Curry
User Reviews
4.7
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Prep Time
2 mins
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Cook Time
10 mins
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Total Time
12 mins
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Servings
4 servings
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Calories
123 kcal
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Course
Main Course
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Cuisine
Indian
10 Minute Chickpea and Spinach Curry
Description
The dish begins by sautéing onion and garlic in olive oil, then stirring in an array of ground spices that provide depth and warmth without overwhelming heat. Canned chopped tomatoes and drained chickpeas are added, and the mixture simmers briefly to meld flavors. Fresh spinach and chopped cilantro are stirred in near the end to preserve their bright color and texture.
The curry has a thick, stew-like consistency with creamy chickpeas and tender spinach, making it a hearty and wholesome plant-based option. The spices give complexity, and the gentle simmering helps integrate the tomato acidity with the chickpeas' earthiness.
This curry can be served alongside rice or flatbreads. A garnish of extra cilantro adds freshness and aroma. Its relatively simple preparation makes it accessible for a fast lunch or weeknight dinner.
The notes suggest alternative beans if chickpeas aren't available and different leafy greens with modified cooking times. Adding cream, coconut milk, or crème fraîche can add richness if desired. Using whole canned tomatoes chopped in the pan may offer a better texture than pre-chopped canned tomatoes.
Ingredients
- 0.5 tablespoon olive oil
- 1 onion diced
- 2 garlic crushed, clove
- 400 g tomato canned, chopped
- 400 g chickpeas canned; drained
- 100 g spinach
- 10 g cilantro fresh
- 0.5 teaspoon ground coriander
- 0.5 teaspoon paprika
- 0.5 teaspoon cumin
- 0.5 teaspoon Turmeric ground
- 0.5 teaspoon cayenne pepper
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Heat 0.5 tablespoon Olive oil in a large pan and add 1 Onion and 2 Garlic clove and cook for 2 minutes.
- Add 0.5 teaspoon Ground coriander, 0.5 teaspoon Paprika, 0.5 teaspoon Cumin, 0.5 teaspoon Ground turmeric and 0.5 teaspoon Cayenne pepper and stir well.
- Add 400 g Chopped tomatoes, 400 g Canned chickpeas and 1 pinch Sea salt and ground black pepper. Reduce the heat and simmer for 8 minutes.
- 2 minutes before it has finished cooking, add 100 g Spinach and 10 g Fresh coriander (cilantro) and stir well.
- Cook for 2 minutes or until the spinach has wilted. Serve with more chopped coriander (cilantro) on top.
Notes
- Any canned plain beans can substitute chickpeas, though chickpeas offer a creamier texture.
- Other leafy greens like kale, cabbage, or Swiss chard can be used but may require longer cooking before adding.
- Add a spoonful of cream, coconut milk, or crème fraîche before serving for a creamier curry.
- Enhance plain rice served alongside by mixing in fresh lime juice and chopped cilantro.
- Using whole canned tomatoes chopped in the pan can reduce wateriness compared to pre-chopped varieties.
- Choose high-quality canned tomatoes for better flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 123kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Sodium | 232mg | 10% |
| Potassium | 195mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 2500IU | 50% |
| Vitamin C | 14mg | 16% |
| Calcium | 50mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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