One-Pan Spiced Chickpea and Spinach Stir-Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick weeknight meal with chickpeas simmered in aromatic curry broth and wilted spinach, ready in 15 minutes. This indian-inspired one pot ready in about 25 minutes pairs vegetable oil, large, thinly sliced onion, minced 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.

Prep: 10 min Cook: 15 min Serves 4 Indian cuisine 300 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does One-Pan Spiced Chickpea and Spinach Stir-Fry 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 One-Pan Spiced Chickpea and Spinach Stir-Fry?

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 vegetable oil from drying out.

Can I substitute ingredients in One-Pan Spiced Chickpea and Spinach Stir-Fry?

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 One-Pan Spiced Chickpea and Spinach Stir-Fry 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.

What goes well with One-Pan Spiced Chickpea and Spinach Stir-Fry?

Indian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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