Half-Split Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A hearty vegetarian curry made with half-split chickpeas simmered in a spiced tomato and spinach sauce for a comforting meal. This Indian-inspired curry recipe (vegetarian), ready in about 65 minutes, pairs dry half-split chickpeas (chana dal), water, spinach leaves 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

• 1 cup dry half-split chickpeas (chana dal)
• 3 cups water
• 4 cups fresh, chopped spinach leaves
• 1 large, finely chopped onion
• 2 medium, pureed tomatoes
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 2 tbsp vegetable oil
• 1 tsp salt
• 2 tbsp chopped fresh cilantro

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Instructions

1. Step 1: Rinse 1 cup dry half-split chickpeas thoroughly and soak them in water for 4 hours or overnight. Drain.
2. Step 2: In a large pot, add soaked chickpeas and 3 cups fresh water. Bring to a boil, then reduce heat and simmer partially covered for 30-35 minutes until tender but not mushy.
3. Step 3: While chickpeas cook, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 large finely chopped onion and sauté for 6-7 minutes until soft and translucent.
4. Step 4: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until fragrant.
5. Step 5: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder. Cook spice mix for 1 minute to release aroma.
6. Step 6: Pour in 2 medium pureed tomatoes and cook for 5-6 minutes until the oil separates and sauce thickens.
7. Step 7: Add cooked chickpeas with their cooking liquid to the skillet, stir in 4 cups chopped fresh spinach and 1 tsp salt. Simmer uncovered for 10 minutes until spinach is wilted and curry thickens.
8. Step 8: Garnish with 2 tbsp chopped fresh cilantro before serving with rice or flatbread.