One-Pan Spiced Chickpea and Spinach Stir-Fry

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A quick weeknight meal with chickpeas simmered in aromatic curry broth and wilted spinach, ready in 25 minutes. This Indian-inspired one-pot recipe, ready in about 25 minutes, pairs vegetable oil, onion, garlic 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

• 2 tbsp vegetable oil
• 1 large, thinly sliced onion
• 3 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 1 tbsp curry powder
• 1 can (15 oz), rinsed and drained chickpeas
• 1 cup, low-sodium vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups fresh spinach
• 1 tbsp lemon juice

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 large onion, thinly sliced, and cook for 5 minutes until golden and soft.
2. Step 2: Add 3 garlic cloves, minced, 1 tbsp grated fresh ginger, and 1 tbsp curry powder to the skillet. Stir for 1 minute until fragrant and golden.
3. Step 3: Stir in 1 can (15 oz) rinsed and drained chickpeas, 1 cup low-sodium vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 5 minutes.
4. Step 4: Add 4 cups fresh spinach to the skillet and stir until wilted and fully incorporated, about 2 minutes.
5. Step 5: Stir in 1 tbsp lemon juice and cook for 1 more minute. Serve hot with extra lemon wedges if desired.