Basic Chickpea and Spinach Curry
A straightforward, hearty vegetarian curry featuring chickpeas and fresh spinach simmered in a mildly spiced tomato sauce. This indian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs drained and rinsed canned chickpeas, roughly chopped fresh spinach, medium, finely chopped 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Basic Chickpea and Spinach Curry take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Basic Chickpea and Spinach Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep roughly chopped fresh spinach from drying out.
Can I substitute ingredients in Basic Chickpea and Spinach Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Basic Chickpea and Spinach Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Basic Chickpea and Spinach Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
