Spiced Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A comforting and flavorful half portion of chickpea curry simmered with fresh spinach and warming spices, perfect for a quick weeknight meal. This Indian-inspired curry recipe (vegetarian, gluten free), ready in about 30 minutes, pairs canned chickpeas, fresh spinach leaves, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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

• 1 cup drained and rinsed canned chickpeas
• 2 cups fresh spinach leaves
• 1/2 medium, finely chopped onion
• 2 minced garlic cloves
• 1 tsp grated ginger
• 1/2 cup canned diced tomatoes
• 1/2 cup coconut milk
• 1 tbsp vegetable oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/4 tsp red chili powder
• 3/4 tsp salt

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Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until aromatic.
2. Step 2: Add 1/2 finely chopped onion, 2 minced garlic cloves, and 1 tsp grated ginger; sauté for 5 minutes until onion is translucent and golden around the edges.
3. Step 3: Stir in 1/2 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp garam masala, and 1/4 tsp red chili powder; cook for 1 minute to bloom the spices.
4. Step 4: Add 1/2 cup canned diced tomatoes and 3/4 tsp salt, simmer for 5 minutes until tomatoes break down.
5. Step 5: Add 1 cup drained chickpeas, 1/2 cup coconut milk, and 2 cups fresh spinach leaves; cook for 7 minutes, stirring occasionally until spinach wilts and curry thickens. Serve hot with rice or flatbread.