One-Pot Spinach and Chickpea Curry

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light and effortless vegetarian curry combining creamy chickpeas with tender spinach in a mildly spiced tomato sauce. This Indian-inspired vegetarian recipe, ready in about 30 minutes, pairs olive oil, yellow onion, garlic cloves 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.

Prep: 10 min Cook: 20 min Serves 4 Indian cuisine 280 cal/serving

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Ingredients

2 tbsp olive oil
1 medium, diced yellow onion
3, minced garlic cloves
1 tbsp, grated ginger root
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric powder
1/4 tsp cayenne pepper
14 oz canned diced tomatoes
15 oz, drained and rinsed canned chickpeas
5 cups fresh spinach leaves
to taste salt
1/2 cup water

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent and fragrant.
Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until aromatic.
Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/4 tsp cayenne pepper. Cook the spices with the aromatics for 30 seconds to release their fragrance.
Step 4: Pour in 14 oz canned diced tomatoes and 1/2 cup water, then bring the mixture to a simmer and cook for 5 minutes until slightly thickened.
Step 5: Add 15 oz drained and rinsed canned chickpeas and 5 cups fresh spinach leaves. Stir gently and cook for 3-4 minutes until the spinach wilts and the curry is heated through.
Step 6: Season with salt to taste, stir well, and serve warm.