Northern Punjabi Chickpea and Spinach Stew with Garam Masala
A hearty, spiced chickpea stew featuring fresh spinach and warming garam masala, perfect as a comforting vegetarian main. This Indian-inspired vegetarian recipe, ready in about 40 minutes, pairs fresh spinach leaves, roughly chopped, onion, finely chopped, tomato, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 3 cups cooked chickpeas (or canned, drained and rinsed)
- 5 cups fresh spinach leaves, roughly chopped
- 1 medium (about 3/4 cup) onion, finely chopped
- 2 medium (about 1 cup) tomato, diced
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 3 tbsp vegetable oil
- 2 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1.25 tsp salt
- 1.5 cups water
- 1/4 cup fresh cilantro leaves, chopped
- for serving lemon wedges
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 6-7 minutes until translucent and fragrant.
- Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 2 minutes until aromatic.
- Step 3: Stir in 2 tsp garam masala, 1 tsp ground cumin, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder; cook the spices with the onion mixture for 1 minute to release their fragrance.
- Step 4: Add 2 diced medium tomatoes and 1.25 tsp salt; cook for 5 minutes until the tomatoes break down and create a thick base.
- Step 5: Stir in 3 cups cooked chickpeas and 1.5 cups water, bringing the mixture to a simmer over medium-low heat. Cover and cook for 10 minutes to blend flavors.
- Step 6: Add 5 cups roughly chopped fresh spinach leaves, stirring gently until wilted and incorporated, about 3 minutes.
- Step 7: Remove from heat and stir in 1/4 cup chopped fresh cilantro leaves. Serve hot with lemon wedges on the side for squeezing.
Frequently asked questions
How long does Northern Punjabi Chickpea and Spinach Stew with Garam Masala take to make?
Total time is about 40 minutes (15 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 Northern Punjabi Chickpea and Spinach Stew with Garam Masala?
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 onion, finely chopped from drying out.
Can I substitute ingredients in Northern Punjabi Chickpea and Spinach Stew with Garam Masala?
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 Northern Punjabi Chickpea and Spinach Stew with Garam Masala 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 Northern Punjabi Chickpea and Spinach Stew with Garam Masala 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.
