Slow-Cooked Indian Chickpea Curry with Spinach
A hearty, slow-cooked chickpea curry infused with warm spices and fresh spinach, perfect for a comforting vegetarian meal. This indian-inspired vegan (vegan) ready in about 375 minutes pairs soaked overnight dried chickpeas, medium, finely chopped onion, minced 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 6, 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
- 1 cup, soaked overnight dried chickpeas
- 1 medium, finely chopped onion
- 4 cloves, minced garlic cloves
- 1 tbsp, grated ginger
- 14 oz canned diced tomatoes
- 4 cups, roughly chopped fresh spinach
- 3 tbsp vegetable oil
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp chili powder
- 1 1/2 tsp salt
- 4 cups water
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 finely chopped onion and sauté for 5 minutes until softened and translucent.
- Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
- Step 3: Add 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp turmeric powder, 1 tsp garam masala, and 1/2 tsp chili powder. Cook spices for 2 minutes, stirring constantly to prevent burning.
- Step 4: Transfer the spiced onion mixture to a slow cooker. Add 1 cup soaked dried chickpeas, 14 oz canned diced tomatoes, 4 cups water, and 1 1/2 tsp salt.
- Step 5: Cook on low for 6-8 hours or on high for 3-4 hours until chickpeas are tender.
- Step 6: Stir in 4 cups roughly chopped fresh spinach and cook on high for an additional 10 minutes until spinach wilts.
- Step 7: Garnish with 2 tbsp 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 Slow-Cooked Indian Chickpea Curry with Spinach take to make?
Total time is about 375 minutes (15 min prep + 360 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 Indian Chickpea Curry with Spinach?
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 medium, finely chopped onion from drying out.
Can I substitute ingredients in Slow-Cooked Indian Chickpea Curry with Spinach?
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 Indian Chickpea Curry with Spinach for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Indian Chickpea Curry with Spinach vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
