Chickpea Spinach Curry
User Reviews
5
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Total Time
30 mins
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Servings
6 people
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Calories
230 kcal
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Course
Main Course
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Cuisine
Indian
Chickpea Spinach Curry
Description
This Chickpea Spinach Curry starts with sautéing diced onion in olive oil, then adding garlic, ginger, and fresh jalapeño for aromatic depth. The dry spices—garam masala, turmeric, chili powder, salt, and pepper—are toasted briefly to release their flavors before adding chickpeas, diced tomatoes, and coconut milk. The mixture cooks covered, allowing flavors to integrate and the sauce to thicken slightly.
Fresh baby spinach is added in batches, wilting quickly and contributing a tender, leafy texture contrasting the creamy and chunky chickpeas. A finishing touch of lemon juice and fresh cilantro adds brightness and herbaceous notes, balancing the rich, spiced sauce.
This curry pairs well with rice or garlic naan to soak up the sauce. It's a filling and balanced vegetarian meal option featuring layers of warming spices and fresh ingredients. The spice level can be adjusted by varying chili powder or omitting jalapeño.
The notes provide tips for cooking chickpeas from dried or canned, recommend substitutions for tomatoes, onions, and spinach, and advise storing leftovers refrigerated for several days or freezing for longer storage.
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic about 1 tablespoon, minced
- 1 tablespoon jalapeño diced, fresh
- 1 tablespoon ginger minced, fresh
- 1 1/2 tablespoons garam masala
- 1 1/2 teaspoon Turmeric
- 1/4 teaspoon chili powder
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper ground
- 3 cups chickpeas cooked, or 2 15 oz cans
- 2 1/2 cups tomato diced
- 1/2 cup coconut milk
- 4 cups baby spinach 6 oz, packed
- 1/4 cup cilantro fresh
- 2 teaspoons lemon juice fresh
Instructions
- Heat olive oil on medium in a cast iron or large saute or skillet.
- Add onions and saute for 4-5 minutes, stirring to coat onions in oil.
- 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.
- Add diced garlic, ginger, and jalapeno to onions, stir, and cook for another minute.
- Add spices, and stir coating onions and garlic. Let spices cook and toast for about 60-90 seconds.
- Add chickpeas, tomatoes, and coconut milk and mix.
- 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.
- 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.
- Finish with 2 teaspoons of lemon juice and fresh cilantro and mix.
- Serve over rice or garlic naan.
Notes
- Use cooked dried chickpeas or canned chickpeas based on preference.
- Adjust spice heat by reducing chili powder and omitting jalapeño for mild spice.
- Frozen spinach can substitute fresh if thawed and drained thoroughly.
- Store leftovers refrigerated for up to 3-4 days or freeze for 2-3 months in an airtight container.
- White or yellow onion can be used interchangeably.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 230 kcal
% 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.
User Reviews
Overall Rating
5
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