No-Oil Spiced Chickpea and Spinach Curry
A hearty, oil-free chickpea curry simmered with fresh spinach and a blend of warming spices for a wholesome vegetarian meal. This Indian-inspired vegan recipe, ready in about 35 minutes, pairs cooked chickpeas, fresh spinach, onion, finely chopped 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 cooked chickpeas
- 4 cups fresh spinach
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 cup diced tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/4 tsp red chili powder
- 1 cup water
- to taste salt
- 2 tbsp fresh cilantro, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat a large non-stick saucepan over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes, stirring occasionally, until soft and translucent without oil.
- Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger to the onions, cooking for 2 minutes until fragrant.
- Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1 tsp garam masala, and 1/4 tsp red chili powder; cook for 1 minute to toast the spices.
- Step 4: Add 1 cup diced tomatoes and 1 cup water, bringing the mixture to a gentle simmer. Cook for 5 minutes until the tomatoes soften and the sauce thickens slightly.
- Step 5: Stir in 2 cups cooked chickpeas and 4 cups fresh spinach. Cook for 5-7 minutes, stirring occasionally, until the spinach is wilted and the chickpeas are heated through.
- Step 6: Season with salt to taste and sprinkle 2 tbsp chopped fresh cilantro over the curry before serving.
Frequently asked questions
How long does No-Oil Spiced 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 No-Oil 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 cooked chickpeas from drying out.
Can I substitute ingredients in No-Oil 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 No-Oil 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 No-Oil Spiced Chickpea and Spinach Curry vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
