One-Pot Greek Yogurt Chickpea Curry with Spinach

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A hearty, vegetarian curry combining chickpeas and spinach in a warm, spiced sauce thickened with tangy Greek yogurt. This Greek-inspired vegan recipe (vegetarian), ready in about 30 minutes, pairs olive oil, yellow onion, diced, garlic cloves, minced 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 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 2 cups canned chickpeas, drained and rinsed
• 1 cup canned diced tomatoes
• 1 cup vegetable broth
• 3 cups fresh baby spinach
• 3/4 cup Greek yogurt
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 6 minutes until soft and translucent.
2. Step 2: Add 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground turmeric, 1 tsp ground coriander, and 1/2 tsp smoked paprika. Cook for 1 minute, stirring, until spices are fragrant.
3. Step 3: Stir in 2 cups drained and rinsed canned chickpeas, 1 cup canned diced tomatoes, and 1 cup vegetable broth. Bring to a simmer and cook for 10 minutes until sauce thickens slightly.
4. Step 4: Add 3 cups fresh baby spinach and cook for 3 minutes until wilted.
5. Step 5: Remove from heat and gently stir in 3/4 cup Greek yogurt, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lemon juice until the sauce is creamy and well combined.
6. Step 6: Serve hot with rice or flatbread.