Packed with Indian flavors, this Chickpea and Spinach Curry is a great addition to your meal and is ready in just 15 minutes! It makes a great portable lunch or a side dish for your main meal.
I love to serve this chickpea curry year round. It is quick and easy to make and not only is full of flavor but is packed with nutrition!
This was inspired by my love for curry flavors makes a great lunch on it's own or as a side to this air fryer rotisserie chicken recipe!
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Why You'll Love Chickpea and Spinach Curry
- It's made with ingredients you may already have in your pantry.
- Chickpea and Spinach Curry is packed with flavor and nutrition.
- Ready in just 15 minutes for a quick and easy main or side dish recipe.
Ingredients
I love that this recipe is made with fresh and nutritious veggies and a punch of protein added with the canned chickpeas. A little bit of sugar is added to balance out the flavors.
- Olive oil
- Canned chickpeas
- Tomatoes
- Onion
- Ginger root
- Red curry paste
- Granulated sugar
- Salt
See recipe card for quantities.
Instructions
So easy to make in just 6 simple steps, this Chickpea Spinach Curry is ready in only 15 minutes!
- Step 1: Saute onion, and ginger in olive oil until onion begins to soften.
- Step 2: Add curry paste, sugar, and salt.
- Step 3: Saute onion mixture with curry paste for 2 minutes.
- Step 4: Stir in tomatoes and chickpeas and bring to a boil.
- Step 5: Add spinach and reduce heat to simmer.
- Step 6: Simmer 3-4 minutes, until spinach is wilted.
- Heat the oil over medium high heat in a large non-stick skillet until hot. Add the onion and ginger and saute for 2 -3 minutes, until onions start to soften..
- Stir in the curry powder, sugar, and salt.
- Cook over medium-low heat, stirring constantly for 3 minutes, or until the onion has softened.
- Stir in the chickpeas and diced tomatoes and bring to a boil.
- Reduce heat, add spinach.
- Simmer chickpea and spinach curry for 1 minute, or until spinach wilts.
Hint: allowing the spices to cook on low heat with the onions infuses great flavor in this dish so be sure to follow the cooking instructions here. Add a little bit of water if mixture seems too dry while cooking.
Substitutions
Keep this sugar-free by using stevia or monk fruit in place of the granulated sugar.
- Green swap - substitute baby kale for the spinach.
- Bean swap - substitute cannellini beans for the garbanzos.
- Protein boost - add cubed extra firm tofu for a protein boost.
Variations
Want to boost flavors or bulk the recipe up some? Follow the suggestions below:
- Spice it up - add chili pepper flakes while cooking to up the spice level of this dish.
- Bulk it up - add 2 cups of cubed cooked potatoes or chopped cauliflower.
- Make it creamy - stir in ½ cup of canned coconut milk.
See this coconut milk tofu curry on my website!
Equipment
Make sure you have a skillet large enough to hold the curry, one with tall sides and a large circumference is best. This deep frying pan (affiliate link) is perfect for the job!
Storage
Store leftover curry in an airtight container in the fridge up to 4 days.
Top tip
When cooking the onion and garlic mixture, start with the onion until it begins to sweat, then add the garlic to prevent the garlic from burning.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Chickpea and Spinach Curry:
If you give this 4-bean salad a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know if you kept the heat mild or went all in with the jalapenos. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!
📖 Recipe
Chickpea Spinach Curry
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Ingredients
- ½ medium onion , chopped
- 1 tablespoon minced ginger
- 1 teaspoon olive oil
- 2 teaspoons granulated sugar
- 2 tablespoons red curry powder
- 19 ounces chickpeas , drained
- 14 ounces diced tomatoes , undrained
- 4 cups fresh spinach , washed and trimmed
- ½ cup water
- ¼ teaspoon salt
Instructions
- Heat the oil over medium high heat in a large non-stick skillet until hot. Add the onion and ginger and saute for 2 -3 minutes, until onions start to soften..
- Stir in the curry powder, sugar, and salt.
- Cook over medium-low heat, stirring constantly for 3 minutes, or until the onion has softened.
- Stir in the chickpeas and diced tomatoes and bring to a boil.
- Reduce heat, add spinach.
- Simmer chickpea and spinach curry for 1 minute, or until spinach wilts.
honeyb says
Man this looks so good. I would love it, unfortunately no one else around here would even try it. sigh
Maybe I could made some for my lunches.
Vera Zecevic says
This look so tasty, great recipe!
yung@foodyoo.com says
Woo…vegetables curry. I love it. For curry, sometime I add some fresh milk or coconut milk, so the curry becomes creamier. And I like to add potatoes, okra and eggplant to vegetables curry. But if added potatoes, need longer cooking time. 🙂
bellini says
I'd share a bowl with you Shelby.