Easy Chickpea and Spinach Curry Recipe

The aroma that wafts through the kitchen as this chickpea and spinach curry simmers is simply divine. I first stumbled upon this recipe during a busy weeknight when time was of the essence, but my family craved something comforting and flavorful. To my delight, this dish delivered on all fronts. It’s become a regular in our rotation – even my picky eaters gobble it up, especially when served with warm naan bread. The beauty of this curry lies in its simplicity; with pantry staples and fresh spinach, you can whip up a vibrant and satisfying meal in under an hour. It’s proof that delicious and healthy food doesn’t have to be complicated. If you’re looking for a quick, easy, and incredibly tasty vegetarian option, look no further – this chickpea and spinach curry is a guaranteed winner.

Ingredients

This recipe thrives on fresh, flavorful ingredients and pantry staples. Here’s everything you’ll need to create this culinary delight:

• 1 tablespoon olive oil or coconut oil: The base for sautéing, oil helps to release the flavors of the spices and aromatics. Olive oil provides a neutral flavor, while coconut oil adds a subtle sweetness and richness that complements the curry spices beautifully. For a vegan option, ensure you are using plant-based oil.
• 1 medium yellow onion, finely chopped: Onion forms the aromatic foundation of many Indian curries. Yellow onions offer a balanced flavor that sweetens as they caramelize during cooking. Finely chopping them ensures they cook down evenly and melt into the sauce.
• 2 cloves garlic, minced: Garlic adds a pungent and savory depth to the curry. Freshly minced garlic is always preferred for its robust flavor. If you’re a garlic lover, feel free to add an extra clove or two!
• 1 inch ginger, grated or finely minced: Fresh ginger brings a warm, zesty, and slightly spicy kick to the curry. Grating or mincing it finely releases its aromatic oils and allows it to blend seamlessly into the sauce. Peeling the ginger before grating is recommended for a smoother texture.
• 1 teaspoon ground cumin: Cumin is a warm, earthy spice that is a cornerstone of Indian cuisine. It adds a depth of flavor and a slightly smoky note to the curry. Ground cumin is convenient and readily available, but you can also use cumin seeds for a more intense flavor – just toast them lightly before adding them to the oil.
• 1 teaspoon ground coriander: Coriander, the seed of the cilantro plant, offers a citrusy, slightly sweet, and warming flavor that complements cumin beautifully. It adds brightness and complexity to the spice blend. Ground coriander is easy to use, but you can also use coriander seeds, similarly toasted for extra flavor.
• ½ teaspoon turmeric powder: Turmeric not only lends a vibrant golden color to the curry but also boasts a warm, slightly bitter, and earthy flavor. It’s also renowned for its health benefits due to its active compound, curcumin. Be mindful when handling turmeric as it can stain.
• ¼ teaspoon red pepper flakes (optional): For a touch of heat, red pepper flakes add a subtle kick to the curry. Adjust the amount to your spice preference – or omit it entirely if you prefer a milder curry. You can also use a pinch of cayenne pepper.
• 1 (14.5 ounce) can diced tomatoes, undrained: Canned diced tomatoes form the base of the sauce, providing acidity, sweetness, and body. Using undrained tomatoes adds extra liquid and flavor. Fire-roasted diced tomatoes can add a smoky dimension to the curry.
• 1 (15 ounce) can chickpeas, rinsed and drained: Chickpeas, also known as garbanzo beans, are the star protein of this vegetarian curry. They are creamy, nutty, and satisfyingly hearty. Rinsing and draining them removes excess sodium and canning liquid.
• 5 ounces fresh spinach, roughly chopped: Fresh spinach adds a vibrant green color, a slightly earthy flavor, and a boost of nutrients to the curry. Roughly chopping it ensures it wilts down nicely and distributes evenly throughout the dish. Baby spinach is a convenient option as it’s pre-washed and tender.
• ½ cup vegetable broth or water: Vegetable broth or water is used to adjust the consistency of the curry and create a luscious sauce. Vegetable broth adds an extra layer of flavor, while water is a simple and effective alternative.
• Salt and pepper to taste: Seasoning is crucial to enhance the flavors of the curry. Salt brings out the savory notes, while pepper adds a subtle warmth and complexity. Taste and adjust seasoning as needed throughout the cooking process.
• Fresh cilantro, chopped (for garnish, optional): Fresh cilantro adds a bright, herbaceous, and citrusy finish to the curry. It’s a popular garnish for Indian dishes and complements the flavors beautifully. If you’re not a cilantro fan, you can use fresh parsley instead.
• Lemon juice or lime juice (for serving, optional): A squeeze of fresh lemon or lime juice at the end brightens the flavors of the curry and adds a touch of acidity. This is particularly refreshing and balances the richness of the dish.

Ingredient Variations and Substitutions:

• For Gluten-Free: This recipe is naturally gluten-free! Just ensure your vegetable broth is certified gluten-free if you are strictly following a gluten-free diet.
• For Vegan: This recipe is naturally vegan as long as you use plant-based oil like olive oil or coconut oil.
• Spice Level Adjustment: Easily adjust the spice level by increasing or decreasing the amount of red pepper flakes. You can also add a pinch of cayenne pepper for more intense heat. For a milder curry, omit the red pepper flakes entirely.
• Vegetable Variations: Feel free to add other vegetables to the curry, such as diced potatoes, cauliflower florets, peas, or bell peppers. Add heartier vegetables like potatoes and cauliflower earlier in the cooking process so they have time to soften. Peas can be added towards the end, and bell peppers can be added along with the spinach.
• Protein Boost: While chickpeas provide protein, you can also add other protein sources if desired. Tofu cubes, paneer (Indian cheese), or lentils can be incorporated into the curry.
• Creamy Curry: For a richer, creamier curry, stir in a splash of coconut milk or heavy cream at the end of cooking. This adds a luxurious texture and a subtle sweetness.
• Tomato Paste: For a more concentrated tomato flavor, you can add a tablespoon of tomato paste along with the diced tomatoes. This will deepen the color and richness of the sauce.
• Spice Variations: Experiment with other Indian spices like garam masala, curry powder, or fenugreek seeds to customize the flavor profile of your curry. Add garam masala towards the end of cooking to preserve its aromatic qualities.

Instructions

This chickpea and spinach curry is incredibly simple to make. Follow these step-by-step instructions for a guaranteed flavorful and satisfying meal:

1. Sauté Aromatics: Heat the olive oil or coconut oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the finely chopped onion and cook for about 5-7 minutes, or until softened and translucent. Stir occasionally to prevent sticking and ensure even cooking. Allowing the onions to soften properly is crucial for building flavor in the curry base. Don’t rush this step!
2. Add Garlic and Ginger: Add the minced garlic and grated ginger to the pot with the softened onions. Cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic and ginger, as this can impart a bitter taste. The aroma released at this stage will be incredibly enticing, signaling the foundation of your flavorful curry is taking shape.
3. Bloom the Spices: Stir in the ground cumin, ground coriander, turmeric powder, and red pepper flakes (if using) into the pot. Cook for about 30 seconds to 1 minute, stirring continuously, until the spices become fragrant. This process, known as “blooming” the spices, releases their essential oils and intensifies their flavor. Don’t skip this step – it makes a significant difference in the depth of flavor in your curry.
4. Add Tomatoes and Chickpeas: Pour in the canned diced tomatoes (undrained) and add the rinsed and drained chickpeas to the pot. Stir well to combine all the ingredients. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes. Simmering allows the flavors to meld together beautifully and the sauce to thicken slightly. The tomatoes will break down further, creating a richer and more cohesive sauce.
5. Stir in Spinach: Remove the lid from the pot and add the roughly chopped fresh spinach. Stir the spinach into the curry until it wilts down completely. This usually takes just a few minutes as spinach cooks very quickly. The vibrant green spinach will transform the color of the curry and add a fresh, slightly earthy element.
6. Adjust Consistency and Season: Pour in the vegetable broth or water to reach your desired consistency. If you prefer a thicker curry, use less liquid. For a thinner curry, add more broth or water. Season the curry generously with salt and pepper to taste. Remember to taste and adjust seasoning gradually, as it’s easier to add more seasoning than to remove it.
7. Simmer and Finish: Cover the pot again and simmer for another 5-10 minutes to allow the flavors to fully integrate and the curry to thicken slightly further. This final simmer ensures all the ingredients are harmonized and the curry reaches its optimal flavor profile.
8. Garnish and Serve: Remove from heat and stir in a squeeze of fresh lemon or lime juice (optional) for a touch of brightness. Garnish with fresh cilantro, if desired. Serve hot over rice, naan bread, or with your favorite accompaniments.

Tips for Perfect Instructions:

• Prep Ingredients in Advance: Chop the onion, mince the garlic and ginger, and chop the spinach before you start cooking. This streamlines the cooking process and makes it even quicker.
• Use Fresh Spices When Possible: While ground spices are convenient, using freshly ground spices or whole spices that you toast and grind yourself will elevate the flavor of your curry even further.
• Don’t Overcrowd the Pot: If you are doubling the recipe, consider using a larger pot to avoid overcrowding. Overcrowding can lead to uneven cooking and prevent the vegetables from caramelizing properly.
• Taste and Adjust Seasoning: Constantly taste the curry throughout the cooking process and adjust seasoning as needed. This is crucial for achieving the perfect flavor balance.
• Simmer Gently: Simmer the curry over low heat to prevent scorching and allow the flavors to develop slowly and deeply. A gentle simmer is key for a rich and flavorful curry.

Nutrition Facts

(Estimated, per serving, assuming 4 servings per recipe)

Please note that these are approximate values and can vary based on specific ingredients and portion sizes.

• Servings: 4
• Calories per serving: Approximately 250-350 calories

Approximate Breakdown per Serving:

• Protein: 10-15 grams
• Fat: 10-15 grams
• Saturated Fat: 2-5 grams (depending on oil used)
• Cholesterol: 0 mg
• Sodium: 400-600 mg (can vary based on canned tomato and broth brands, adjust by using low-sodium options)
• Carbohydrates: 30-40 grams
• Fiber: 8-10 grams
• Sugar: 8-12 grams (naturally occurring from tomatoes and onions)

Key Nutritional Highlights:

• High in Fiber: Chickpeas and spinach are excellent sources of dietary fiber, promoting digestive health and satiety.
• Good Source of Protein: Chickpeas provide a significant amount of plant-based protein, making this curry a satisfying and nutritious meal.
• Rich in Vitamins and Minerals: Spinach is packed with vitamins A, C, and K, as well as iron and folate. Tomatoes are a good source of vitamin C and antioxidants.
• Relatively Low in Fat and Calories: This curry is naturally lower in fat and calories compared to many meat-based curries, especially when using olive oil and controlling portion sizes.
• Vegan and Vegetarian Friendly: This recipe fits perfectly into vegan and vegetarian diets, providing a flavorful and nutritious plant-based meal option.

Disclaimer: For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

This recipe lives up to its “quick and easy” name!

• Prep Time: 15 minutes (chopping vegetables, measuring spices, rinsing chickpeas)
• Cook Time: 30 minutes (sautéing, simmering)
• Total Time: Approximately 45 minutes

This timeframe makes it an ideal weeknight meal option when you’re short on time but craving a wholesome and delicious dinner. The active cooking time is minimal, mostly involving sautéing and simmering, allowing you to multitask or relax while the curry cooks itself.

How to Serve

This versatile chickpea and spinach curry pairs beautifully with a variety of accompaniments. Here are some serving suggestions to elevate your meal:

• Rice:
  • Basmati Rice: The classic choice, basmati rice’s long grains and fragrant aroma complement the curry perfectly.
  • Brown Rice: For a healthier option, brown rice provides more fiber and a nutty flavor.
  • Jeera Rice: Infuse your rice with cumin seeds (jeera) for an extra layer of aromatic flavor that pairs wonderfully with the curry.
  • Coconut Rice: Cook rice with coconut milk for a richer and slightly sweet side dish that balances the spices in the curry.
• Bread:
  • Naan Bread: Warm naan bread is perfect for scooping up the flavorful curry and soaking up the delicious sauce. Garlic naan adds an extra layer of flavor.
  • Roti or Chapati: Whole wheat roti or chapati are healthy and traditional Indian flatbread options that pair well with curry.
  • Pita Bread: Warm pita bread can also be used to enjoy the curry in a more casual setting.
• Sides & Garnishes:
  • Raita: Cooling raita (yogurt dip) made with cucumber, mint, or cilantro provides a refreshing contrast to the warm spices of the curry.
  • Mango Chutney: Sweet and tangy mango chutney adds a delightful flavor dimension and complements the savory curry.
  • Pickles (Achar): Indian pickles (achar) offer a spicy and sour kick that can enhance the overall meal experience.
  • Fresh Cilantro: A sprinkle of fresh cilantro adds a bright and herbaceous garnish.
  • Lemon or Lime Wedges: Serve with lemon or lime wedges for those who prefer an extra squeeze of citrus to brighten the flavors.
  • Plain Yogurt or Greek Yogurt: A dollop of plain yogurt or Greek yogurt can add creaminess and coolness to the curry, especially if you’ve added a bit of extra spice.
• Serving Style:
  • Family Style: Serve the curry in a large bowl in the center of the table with rice, bread, and sides arranged around it for a communal and enjoyable dining experience.
  • Individual Bowls: Ladle the curry into individual bowls over rice or with bread on the side for a more formal or portion-controlled serving style.

Additional Tips

Here are 5 additional tips to enhance your chickpea and spinach curry and make it even more delicious:

1. Toast Your Spices: For an even deeper and more complex flavor, lightly toast whole cumin and coriander seeds in a dry pan before grinding them. This releases their essential oils and intensifies their aroma. You can also toast ground spices briefly in the hot oil before adding the onions to further enhance their flavor. Be careful not to burn them!
2. Deglaze the Pot with Broth or Wine: After sautéing the onions, garlic, and ginger, and before adding the spices, you can deglaze the pot by adding a splash of vegetable broth or even white wine. Scrape up any browned bits from the bottom of the pot – these flavorful bits will add depth to your curry.
3. Slow Simmer for Deeper Flavor: While this recipe is designed to be quick, if you have a little extra time, allow the curry to simmer for longer – even up to 30-40 minutes. A longer simmer allows the flavors to meld together even more beautifully and creates a richer, more complex curry.
4. Make it Ahead of Time: Chickpea and spinach curry is a fantastic make-ahead dish. In fact, the flavors often improve after a day or two in the refrigerator as they have more time to meld together. This makes it perfect for meal prepping or for cooking ahead for a dinner party.
5. Freeze for Future Meals: This curry freezes exceptionally well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator or gently reheat from frozen on the stovetop or in the microwave. Freezing makes it a convenient option for quick and healthy meals on busy days.

FAQ Section

Here are 5 frequently asked questions about chickpea and spinach curry:

Q1: Can I use frozen spinach instead of fresh spinach?

A: Yes, you can definitely use frozen spinach. Use about 5 ounces of frozen spinach, thawed and squeezed dry to remove excess water. Add it to the curry in the same way you would fresh spinach, towards the end of cooking, and cook until heated through. Keep in mind that frozen spinach may have a slightly different texture than fresh spinach, but it works well in this recipe.

Q2: I don’t have chickpeas, can I substitute another bean?

A: Absolutely! White beans like cannellini beans or Great Northern beans would be a good substitute for chickpeas. You can also use kidney beans or even lentils for a different texture and flavor profile. Adjust cooking time slightly depending on the type of bean you use – lentils, for example, may cook faster than chickpeas.

Q3: How can I make this curry spicier?

A: To increase the spice level, you can add more red pepper flakes, a pinch of cayenne pepper, or finely chopped fresh chili peppers (like serrano or jalapeño) along with the garlic and ginger. You can also add a hotter spice blend like garam masala that has a spicier profile. Start with a small amount and taste as you go to reach your desired level of spiciness.

Q4: Can I add meat to this curry?

A: While this recipe is designed to be vegetarian, you can certainly add meat if you prefer. Chicken or lamb would pair well with the flavors of this curry. If adding meat, you would typically brown diced chicken or lamb in the pot before adding the onions and proceeding with the recipe. Ensure the meat is cooked through before adding the spinach.

Q5: How long does chickpea and spinach curry last in the refrigerator?

A: Chickpea and spinach curry will last for 3-4 days in the refrigerator when stored properly in an airtight container. Make sure to cool the curry completely before refrigerating it. Reheat thoroughly on the stovetop or in the microwave until heated through before serving. As mentioned earlier, the flavors often improve the next day!

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