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Chickpea and Spinach Curry Recipe

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3.9 from 88 reviews

A vibrant and hearty Chickpea and Spinach Curry, perfect as a comforting vegetarian meal. This recipe combines aromatic spices, creamy coconut milk, and nutritious chickpeas with fresh spinach for a flavorful dish that’s easy to prepare on the stovetop.

Ingredients

Main Ingredients

  • 1 tablespoon coconut oil
  • 1 large onion or 2 regular onions, finely diced (optional for thicker sauce)
  • 3 garlic cloves, minced
  • 400 grams cherry tomatoes, halved (approx. 2 punnets)
  • 1 teaspoon garam masala
  • 1 to 1½ teaspoons curry powder (adjust for heat preference)
  • ½ teaspoon turmeric
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ½ teaspoon ground cumin
  • ½ teaspoon sea salt plus more to taste
  • ½ teaspoon grated ginger
  • 1 tablespoon tomato paste
  • 480 grams cooked chickpeas (cooked from dry or 2 cans, drained)
  • 200 ml coconut milk (half of a 400 ml/14 oz can)
  • ¾ cup vegetable stock or water
  • 3 cups baby spinach
  • 1 teaspoon chili flakes or diced green chilies to serve (optional)

Instructions

  1. Heat the oil: Warm the coconut oil in a large skillet or saucepan over medium heat until shimmering.
  2. Sauté onions and garlic: Add the finely diced onion to the pan. Cook, stirring occasionally, until the onion is soft and translucent, about 5-7 minutes. Add the minced garlic and grated ginger and sauté for another 1-2 minutes until fragrant.
  3. Add tomatoes and spices: Stir in the halved cherry tomatoes, garam masala, curry powder, turmeric, ground cinnamon, ground cardamom, ground cumin, and sea salt. Cook for about 5 minutes until the tomatoes break down and the spices become aromatic.
  4. Incorporate tomato paste: Mix in the tomato paste thoroughly to deepen the flavor and thicken the sauce slightly.
  5. Add chickpeas and liquids: Pour in the cooked chickpeas, coconut milk, and vegetable stock or water. Stir well to combine all ingredients evenly.
  6. Simmer the curry: Bring the mixture to a simmer, then reduce the heat to low. Let it gently bubble for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  7. Add spinach: Stir in the baby spinach a handful at a time. Cook until it wilts completely into the curry, about 3-5 minutes.
  8. Adjust seasoning: Taste and add additional salt or chili flakes/green chilies if desired for more heat.
  9. Serve: Spoon the chickpea and spinach curry into bowls and serve hot with rice, naan, or your preferred accompaniment.

Notes

  • This curry can be made milder or spicier by adjusting the amount of curry powder and chili flakes.
  • For a richer flavor, use homemade vegetable stock instead of water.
  • Leftovers keep well in the refrigerator for 3-4 days and taste even better the next day.
  • Can be frozen in airtight containers for up to 2 months.

Find it online: https://recipethrive.com/chickpea-and-spinach-curry-recipe/