Slow-Cooked Chickpea and Spinach Masala with Rice
Tender chickpeas simmered in aromatic spices with fresh spinach, served atop fragrant basmati rice for a comforting meal. This indian (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 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
- 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
Instructions
- 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.
- Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger, sauté for 1 minute until fragrant.
- 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.
- 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.
- Step 5: Stir in 2 cups fresh spinach and cook until wilted, about 2 minutes. Season with salt to taste.
- Step 6: Serve over 1 cup cooked basmati rice, garnished with 2 tbsp chopped cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Chickpea and Spinach Masala with Rice take to make?
Total time is about 50 minutes (25 min prep + 25 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 Slow-Cooked Chickpea and Spinach Masala with Rice?
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 chickpeas from drying out.
Can I substitute ingredients in Slow-Cooked Chickpea and Spinach Masala with Rice?
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 Slow-Cooked Chickpea and Spinach Masala with Rice 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 Slow-Cooked Chickpea and Spinach Masala with Rice vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
