Slow-Cooked Chickpea and Spinach Masala with Rice

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Tender chickpeas simmered in aromatic spices with fresh spinach, served atop fragrant basmati rice for a comforting meal. This Indian recipe (vegetarian, gluten-free), ready in about 50 minutes, pairs chickpeas, spinach, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 15 oz chickpeas
• 2 cups spinach
• 1/2 cup onion
• 3 cloves garlic
• 1 tbsp ginger
• 1/2 cup tomato
• 1/2 cup coconut milk
• 1 tsp cumin
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1 cup basmati rice
• 1 tbsp olive oil
• to taste salt
• 2 tbsp cilantro

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup finely chopped onion and sauté for 5 minutes until golden.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger, sauté for 1 minute until fragrant.
3. Step 3: Stir in 1/2 cup diced tomato, 1 tsp cumin, 1/2 tsp turmeric, and 1 tsp garam masala, cook for 2 minutes until spices are aromatic.
4. Step 4: Add 15 oz drained and rinsed chickpeas and 1/2 cup coconut milk, then bring to a simmer. Cover and cook for 15 minutes.
5. Step 5: Stir in 2 cups fresh spinach and cook until wilted, about 2 minutes. Season with salt to taste.
6. Step 6: Serve over 1 cup cooked basmati rice, garnished with 2 tbsp chopped cilantro.