Basic Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A straightforward, hearty vegetarian curry featuring chickpeas and fresh spinach simmered in a mildly spiced tomato sauce. This Indian-inspired vegetarian recipe, ready in about 35 minutes, pairs canned chickpeas, fresh spinach, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Indian cuisine 280 cal/serving

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Ingredients

2 cups, drained and rinsed canned chickpeas
4 cups, roughly chopped fresh spinach
1 medium, finely chopped onion
4 cloves, minced garlic cloves
1 tbsp, grated ginger
1 cup tomato puree
2 tbsp vegetable oil
1 tsp cumin seeds
1/2 tsp ground turmeric
1 tsp ground coriander
1 tsp garam masala
1 tsp salt
1/2 cup water

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant.
Step 2: Add 1 medium finely chopped onion, sauté for 5 minutes until translucent and soft.
Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until aromatic.
Step 4: Add 1/2 tsp ground turmeric, 1 tsp ground coriander, and 1 tsp garam masala. Cook spices for 1 minute, stirring constantly to prevent burning.
Step 5: Pour in 1 cup tomato puree and 1/2 cup water, stir well and simmer for 5 minutes until sauce thickens slightly.
Step 6: Add 2 cups drained chickpeas and 4 cups chopped fresh spinach. Stir to combine, cover and cook for 7 minutes until spinach wilts and chickpeas are heated through.
Step 7: Season with 1 tsp salt, stir well, and serve hot.