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Curried Chickpea Bowls with Garlicky Spinach
4.7 from 120 votes

Curried Chickpea Bowls with Garlicky Spinach

This dish features a warm, spiced chickpea curry paired with tender garlicky spinach, served over cooked rice. The chickpeas are cooked with aromatic spices like curry powder, cumin, and cinnamon, creating a richly flavored, slightly thickened mixture with tomato paste. The spinach is sautéed simply with garlic, oil, salt, and a touch of lemon juice, adding a fresh, slightly tangy complement. Topped with fresh cilantro and green onion, these bowls offer bold flavors and varied textures suitable for a wholesome meal.

Prep Time
10 mins
Cook Time
15 mins
Servings: 3 bowls
Calories: 455 kcal
Course: Lunch
Cuisine: American

Ingredients

Garlicky Spinach
  • 1 teaspoon avocado oil
  • 3 cloves garlic minced
  • 5 oz baby spinach
  • 1/4 teaspoon salt sea salt
  • 1/2 lemon juiced
Curried Chickpeas
  • 2 teaspoons avocado oil
  • 2 cloves garlic minced
  • 1 onion chopped, large
  • 1 15 oz chickpeas rinsed and drained, canned
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 2 Tablespoons tomato paste
  • 3 Tablespoons water
  • 1/2 teaspoon salt sea salt
  • 1/2 teaspoon black pepper
  • cilantro chopped (for topping, fresh
  • green onion chopped (for topping)
  • 3 cups rice cooked, brown or white

Instructions

    Cup of Yum
  1. Cook rice, if it’s not cooked already.
  2. Heat 1 teaspoon oil in a large skillet over medium heat. Add garlic and cook until fragrant (about 1-2 minutes). Add baby spinach to the skillet and sauté for 2-3 minutes or until spinach has started to wilt. Toss in sea salt and lemon juice. Toss to coat, remove from heat and place spinach on a small plate.
  3. In the small skillet you used to cook the spinach, add another 2 teaspoons oil over medium heat. Add garlic and onion and cook (stirring frequently) until onions are soft, about 5 minutes. Add spices (curry powder, cumin, cinnamon), chickpeas and tomato paste into the skillet. Toss to combine and quickly add water as the pan will start to dry out. Add sea salt and pepper, toss everything together and cook for another 2-3 minutes. Remove from heat and prepare bowls — each one with brown rice, chickpeas and spinach. Top with cilantro and green onion.
  4. For meal prep, allow all ingredients to cool and then grab 3 glass storage containers. Fill each with 1 cup rice, 1/3 of curried chickpeas and 1/3 of baby spinach. Top with cilantro and green onion. Place in fridge until ready to eat.

Nutrition Information

Serving 1bowl Calories 455kcal (23%) Carbohydrates 79g (26%) Protein 15g (30%) Fat 9g (14%) Fiber 16g (64%) Sugar 6g (12%)

Nutrition Facts

Serving: 3 bowls

Amount Per Serving

Calories 455

% Daily Value*

Serving 1bowl
Calories 455kcal 23%
Carbohydrates 79g 26%
Protein 15g 30%
Fat 9g 14%
Fiber 16g 64%
Sugar 6g 12%

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