Boredom Buster Spiced Chickpea and Spinach Curry
A quick and flavorful chickpea curry simmered in a fragrant tomato and spinach sauce, perfect for a comforting yet easy meal. This indian-inspired curry (vegetarian) ready in about 30 minutes pairs olive oil, medium, finely chopped onion, minced garlic cloves 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 cans (15 oz each), drained and rinsed canned chickpeas
- 2 tbsp olive oil
- 1 medium, finely chopped onion
- 4, minced garlic cloves
- 1 tbsp, freshly grated ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1 can (14 oz) canned diced tomatoes
- 4 cups, roughly chopped fresh spinach
- 1 tsp salt
- 1/2 cup water
- 1/4 cup, chopped for garnish fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped medium onion and sauté for 5-6 minutes until softened and translucent.
- Step 2: Stir in 4 minced garlic cloves and 1 tbsp freshly grated ginger, cooking for 1 minute until fragrant.
- Step 3: Add 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 1/4 tsp cayenne pepper to the skillet, stirring constantly for 30 seconds to bloom the spices.
- Step 4: Pour in 1 can (14 oz) diced tomatoes with their juices and 1/2 cup water. Simmer for 5 minutes until sauce thickens slightly.
- Step 5: Add 2 cans (15 oz each) drained and rinsed chickpeas and 4 cups roughly chopped fresh spinach to the sauce. Stir to combine and cook for 5 more minutes until spinach wilts and chickpeas are heated through.
- Step 6: Season with 1 tsp salt, stir well, then garnish with 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does Boredom Buster Spiced Chickpea and Spinach Curry take to make?
Total time is about 30 minutes (10 min prep + 20 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 Boredom Buster Spiced 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 olive oil from drying out.
Can I substitute ingredients in Boredom Buster Spiced 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 Boredom Buster Spiced 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 Boredom Buster Spiced 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.
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