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Chickpea Spinach Curry

This Chickpea and Spinach Curry is our version of chana masala, a spiced chickpea dish packed full of flavor!

Total Time
30 mins
Servings: 6 people
Calories: 230 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 3 cloves garlic, minced about 1 tablespoon
  • 1 tablespoon fresh jalapeno diced
  • 1 tablespoon fresh ginger minced
  • 1 1/2 tablespoons garam masala
  • 1 1/2 teaspoon Turmeric
  • 1/4 teaspoon chili powder
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 cups chickpeas cooked, or 2 15 oz cans
  • 2 1/2 cups tomatoes diced
  • 1/2 cup coconut milk
  • 4 cups packed baby spinach 6 oz
  • 1/4 cup fresh cilantro
  • 2 teaspoons fresh lemon juice

Instructions

    Cup of Yum
  1. Heat olive oil on medium in a cast iron or large saute or skillet.
  2. Add onions and saute for 4-5 minutes, stirring to coat onions in oil.
  3. Meanwhile, add salt, pepper, garam masala, turmeric, and chili powder to a small bowl and set aside. Prep coonut milk, tomatoes, and chickpeas and set aside.
  4. Add diced garlic, ginger, and jalapeno to onions, stir, and cook for another minute.
  5. Add spices, and stir coating onions and garlic. Let spices cook and toast for about 60-90 seconds.
  6. Add chickpeas, tomatoes, and coconut milk and mix.
  7. Turn down to medium low, cover and let cook for 10 minutes, stirring often. Especially be sure to scrape up any bits off of the bottom of the pan.
  8. Add fresh spinach, half at a time, mixing it with chickpeas before adding the rest. Stir frequently until all spinach is wilted, another couple of minutes.
  9. Finish with 2 teaspoons of lemon juice and fresh cilantro and mix.
  10. Serve over rice or garlic naan.

Notes

  • Cooking chickpeas: 
  • Cooking chickpeas
  • This is our favorite way to cook dried chickpeas. But you of course can also use canned.
  • Customize: 
  • Customize: 
  • Adjust the heat level by first cutting the chili powder. For a completely mild chickpea curry, omit jalapeno, too.  
  • Substitute:
  • Substitute
  • Tomatoes: Use 1-2 cans of diced tomatoes for the fresh.  
  • Onion: Use white or yellow.
  • Spinach: Use frozen for fresh, but be sure to thaw and drain thoroughly. 
  • Store:
  • Store:
  • In an airtight container, store in the fridge for 3-4 days or freezer for 2-3 months.  
  •  

Nutrition Information

Calories 230kcal (12%) Carbohydrates 30g (10%) Protein 9g (18%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Sodium 612mg (26%) Potassium 614mg (18%) Fiber 9g (36%) Sugar 7g (14%) Vitamin A 2513IU (50%) Vitamin C 22mg (24%) Calcium 81mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 230

% Daily Value*

Calories 230kcal 12%
Carbohydrates 30g 10%
Protein 9g 18%
Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Sodium 612mg 26%
Potassium 614mg 13%
Fiber 9g 36%
Sugar 7g 14%
Vitamin A 2513IU 50%
Vitamin C 22mg 24%
Calcium 81mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.