Go Back
To make your Easy Chickpea Spinach Curry, gather these fresh and simple ingredients: - 1 can (15 oz) chickpeas, drained and rinsed - 2 cups fresh spinach, chopped - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 inch fresh ginger, grated - 1 can (14 oz) coconut milk - 1 tablespoon curry powder - 1 teaspoon ground cumin - 1 teaspoon turmeric - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro for garnish (optional) These ingredients form a vibrant and tasty dish. The chickpeas provide protein, while the spinach adds vitamins. Coconut milk brings creaminess, and spices give the curry its rich flavor. You can find the full recipe at the end of this section. This dish is quick and easy, perfect for any meal. 1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. 2. Add 1 medium onion, finely chopped. Sauté for about 5 minutes until soft and clear. 3. Next, add 3 cloves of minced garlic and 1 inch of grated ginger. Cook for 2 minutes, stirring often. 4. Stir in 1 tablespoon of curry powder, 1 teaspoon of ground cumin, and 1 teaspoon of turmeric. Cook for 1 minute until you smell the spices. 1. Pour in 1 can of coconut milk and mix well. Scrape the bottom of the pan for extra flavor. 2. Add 1 can of drained chickpeas and 2 cups of chopped spinach. Stir so the spinach wilts down. 3. Let the curry simmer for about 10 minutes. Stir it now and then. If it’s too thick, add a bit of water. 4. Season with salt and pepper to taste. Let it simmer for 1 more minute to blend flavors. 5. Serve hot. Garnish with fresh cilantro if you like. For the full recipe, check out the details above! The ideal consistency for chickpea spinach curry should be creamy but not too thick. I like to simmer mine until it coats the back of a spoon. If it gets too thick, just add a splash of water or more coconut milk. This keeps it rich and smooth. To adjust spice levels, taste as you go. If you want more heat, add a pinch of cayenne or sliced chili peppers. For a milder curry, use less curry powder or cumin. You can also balance heat with a little extra coconut milk. For a hearty meal, pair your curry with fluffy basmati rice or warm naan bread. Rice soaks up the sauce well, making each bite tasty. Naan is perfect for scooping up the curry. Garnishing ideas can elevate your dish. Sprinkle fresh cilantro on top for a pop of color. A squeeze of lime juice adds zest and brightens the flavors. You can even add some sliced green onions for extra crunch. {{image_2}} You can change the recipe to fit your taste or what you have at home. For beans, try black beans or kidney beans instead of chickpeas. Both add great flavor and texture. If you want more greens, use kale or Swiss chard. They will also work well in this dish. For a dairy option, you can swap coconut milk for heavy cream or Greek yogurt. These choices can make the curry richer and creamier. To give your curry a kick, add chili peppers or red pepper flakes. This will bring heat to the dish. If you prefer a sweeter taste, include diced carrots or bell peppers. These veggies add natural sweetness and extra color. You can also add a squeeze of lime juice at the end for brightness. Experiment with these tweaks to make the dish your own. For more ideas, check out the Full Recipe. To keep your chickpea spinach curry fresh, store it in an airtight container. Place the container in your fridge if you plan to eat it within three days. For longer storage, freeze the curry. Use freezer-safe containers or bags. Make sure to leave some space for expansion. This way, your curry stays safe and tasty. When it's time to enjoy your curry again, use the stovetop for the best results. Pour the curry into a pan over medium heat. Stir it often to heat evenly. If it seems thick, add a splash of water or broth. You can also use a microwave. Place your curry in a bowl and cover it. Heat in bursts of 30 seconds, stirring in between. This keeps it moist and warm. Enjoy your meal! Yes, chickpea spinach curry is vegan. It uses plant-based ingredients like chickpeas, spinach, and coconut milk. This dish has no animal products, making it perfect for a vegan diet. Yes, you can use frozen spinach. Just make sure to thaw and drain it before adding it to the dish. This makes it easy and quick to prepare. The total cooking time is about 25 minutes. This includes prep and cooking time. You can have a tasty meal ready in no time. You can serve it with rice or warm naan. Both pair well with the curry. You can also add a side salad for freshness. Yes, this curry is naturally gluten-free. Just ensure that any bread or sides you serve with it are gluten-free. Enjoy a delicious meal without worry. For the full recipe, check out the details above! This blog post covers a tasty chickpea and spinach curry. We discussed the ingredients you’ll need and how to prepare them. You learned simple steps for cooking, plus tips to make it shine. I shared storage advice and answered common questions. In summary, this dish is easy to make and full of flavor. You can adjust it to fit your taste. Enjoy your curry with rice or naan for a satisfying meal.

Easy Chickpea Spinach Curry

Discover how to make an Easy Chickpea Spinach Curry that's quick, delicious, and packed with flavor! This simple recipe combines chickpeas, fresh spinach, and aromatic spices in creamy coconut milk for a satisfying meal. Perfect for weeknight dinners, it's ready in just 25 minutes! Click through to explore the full recipe and enjoy a wholesome, plant-based dish that's sure to impress!
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 cups fresh spinach, chopped

1 medium onion, finely chopped

3 cloves garlic, minced

1 inch fresh ginger, grated

1 can (14 oz) coconut milk

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon turmeric

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes soft and translucent.

    Add the minced garlic and grated ginger to the skillet and cook for an additional 2 minutes, stirring frequently to prevent burning.

      Stir in the curry powder, ground cumin, and turmeric, cooking for another minute until the spices become fragrant.

        Pour in the coconut milk and mix well, scraping the bottom of the pan to incorporate all the flavor. Bring to a gentle simmer.

          Add the drained chickpeas and chopped spinach to the skillet. Stir to combine, ensuring the spinach wilts down.

            Allow the curry to simmer for about 10 minutes, stirring occasionally. If the curry seems too thick, add a splash of water to reach the desired consistency.

              Season with salt and pepper to taste and let it simmer for another minute to blend the flavors together.

                Serve hot, garnished with fresh cilantro if desired.

                  Prep Time, Total Time, Servings: 10 minutes | 25 minutes | Serves 4

                    - Presentation Tips: Serve the chickpea spinach curry over a bed of fluffy basmati rice or with warm naan bread. Garnish with a sprinkle of cilantro and a squeeze of lime juice for an extra flavor kick.