Indian Spiced Chickpea and Spinach Curry with Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A creamy Indian curry with chickpeas, spinach, and aromatic spices served over basmati rice. This indian-inspired vegetarian (vegetarian) ready in about 45 minutes pairs (15 oz) chickpeas, spinach, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 can (15 oz) chickpeas
• 2 cups spinach
• 1 medium onion
• 2 cloves garlic
• 1 tbsp grated ginger
• 2 medium tomato
• 1 tsp curry powder
• 1 cup basmati rice
• 2 tbsp oil

Instructions

1. Step 1: Heat 2 tbsp oil in a large skillet over medium-high heat until shimmering but not smoking. Add 1 medium onion, cut into 1/2-inch dice, and sauté for 3-4 minutes until translucent and golden around the edges. Add 2 cloves garlic, minced, and 1 tbsp grated ginger, cooking for 1 minute until fragrant. Tip: Avoid overcrowding the pan to ensure even browning.
2. Step 2: Add 2 medium tomatoes, diced into 1/2-inch pieces, and cook for 5-6 minutes, stirring occasionally, until softened and slightly caramelized. Tip: If the mixture sticks, add 1-2 tbsp water to loosen.
3. Step 3: Stir in 1 tsp curry powder, ensuring it coats the onions and tomatoes evenly. Cook for 1-2 minutes until the aroma becomes intense and the spices darken slightly. Tip: This step "blooms" the spices, enhancing their flavor.
4. Step 4: Drain and rinse 1 can (15 oz) chickpeas, then add to the skillet. Stir to combine with the tomato-onion mixture, then add 2 cups spinach, washed and roughly chopped. Cook for 3-4 minutes until the spinach wilts and the chickpeas are heated through. Tip: Add spinach after the chickpeas to prevent overcooking.
5. Step 5: Reduce heat to low, cover the skillet, and simmer for 15 minutes, stirring occasionally, until the curry thickens enough to coat the back of a spoon and the chickpeas are tender. Tip: If the sauce is too thin, simmer uncovered for 5-10 minutes.
6. Step 6: Meanwhile, cook 1 cup basmati rice in a pot of boiling salted water (use 2 cups water per 1 cup rice) for 12-15 minutes, or steam in a rice cooker according to package instructions, until fluffy and tender.
7. Step 7: Serve the curry over the rice, garnished with additional curry powder or chopped cilantro if desired. Tip: Let the curry rest for 5 minutes before serving to allow flavors to meld.