Smoky Chickpea and Spinach Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and aromatic curry featuring tender chickpeas, fresh spinach, and a blend of warming spices, served with fluffy basmati rice. This indian-inspired vegetarian ready in about 35 minutes pairs (15 oz), drained chickpeas, fresh spinach, large, diced 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.

Prep: 15 min Cook: 20 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
  2. Step 2: Add minced garlic and grated ginger, cooking for 1 minute until fragrant. Stir in tomato paste and cook for 2 minutes.
  3. Step 3: Add drained chickpeas, 1.5 cups coconut milk, and 1 tbsp curry powder. Simmer for 10 minutes until chickpeas are heated through.
  4. Step 4: Stir in fresh spinach and remaining 0.5 cups coconut milk. Cook for 5 minutes until spinach wilts. Season with salt and pepper.
  5. Step 5: Serve over cooked basmati rice, garnished with chopped cilantro.

Frequently asked questions

How long does Smoky Chickpea and Spinach Curry take to make?

Total time is about 35 minutes (15 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 Smoky 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 (15 oz), drained chickpeas from drying out.

Can I substitute ingredients in Smoky 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 Smoky 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 Smoky 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.

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