Spiced Chickpea and Spinach Curry
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Add 1/2 cup canned diced tomatoes and 3/4 tsp salt, simmer for 5 minutes until tomatoes break down.
- 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.
Frequently asked questions
How long does Spiced Chickpea and Spinach Curry take to make?
Total time is about 30 minutes (10 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 Spiced 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 canned chickpeas from drying out.
Can I substitute ingredients in Spiced 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 Spiced Chickpea and Spinach Curry for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Spiced Chickpea and Spinach Curry 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.
