Pan-Roasted Chickpea and Spinach Curry
A hearty vegetarian curry with pan-roasted chickpeas and fresh spinach simmered in a spiced tomato sauce. This indian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs cooked chickpeas, olive oil, medium onion, finely chopped 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 cups cooked chickpeas
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/4 tsp red chili powder
- 14 oz canned diced tomatoes
- 4 cups fresh spinach leaves
- 1 tsp salt
- 1/2 cup water
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pan over medium heat. Add 1 finely chopped onion and sauté for 5 minutes until translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/4 tsp red chili powder. Cook spices for 30 seconds to release aroma.
- Step 4: Pour in 14 oz canned diced tomatoes and 1/2 cup water, simmer for 5 minutes until sauce thickens slightly.
- Step 5: Add 2 cups cooked chickpeas and 4 cups fresh spinach leaves. Stir and cook for 4-5 minutes until spinach wilts and chickpeas are heated through.
- Step 6: Season with 1 tsp salt and garnish with 1/4 cup chopped fresh cilantro before serving with rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Roasted Chickpea and Spinach Curry take to make?
Total time is about 30 minutes (10 min prep + 20 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 Pan-Roasted Chickpea and Spinach Curry?
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 cooked chickpeas from drying out.
Can I substitute ingredients in Pan-Roasted Chickpea and Spinach Curry?
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 Pan-Roasted Chickpea and Spinach Curry 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 Pan-Roasted Chickpea and Spinach Curry 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.
