No-Fuss Chickpea and Spinach Curry
A simple, comforting curry featuring tender chickpeas simmered with fresh spinach in a mildly spiced tomato sauce. This indian-inspired vegetarian (vegetarian) ready in about 25 minutes pairs roughly chopped fresh spinach, olive oil, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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), drained and rinsed canned chickpeas
- 4 cups, roughly chopped fresh spinach
- 2 tbsp olive oil
- 1 medium, finely chopped onion
- 3, minced garlic cloves
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 1 can (14.5 oz) canned diced tomatoes
- 1 tsp salt
- 1/2 cup water
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp ground turmeric, and 1 tsp ground coriander. Cook for 1 minute until fragrant.
- Step 3: Add 1 can (14.5 oz) diced tomatoes, 1 tsp salt, and 1/2 cup water. Bring to a simmer and cook for 5 minutes until the sauce thickens slightly.
- Step 4: Stir in 1 can (15 oz) drained and rinsed chickpeas and 4 cups roughly chopped fresh spinach. Cook for 3-4 minutes until the spinach wilts and everything is heated through.
Frequently asked questions
How long does No-Fuss Chickpea and Spinach Curry take to make?
Total time is about 25 minutes (10 min prep + 15 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 No-Fuss 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 No-Fuss 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 No-Fuss 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 No-Fuss 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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