Spicy Indian-Inspired Chickpea Curry with Spinach

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A vibrant, quick chickpea curry simmered with warm spices and fresh spinach for a nutritious vegetarian dinner. This Indian recipe (vegetarian, gluten free), ready in about 30 minutes, pairs canned chickpeas, vegetable oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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

• 2 cans (15 oz each), drained and rinsed canned chickpeas
• 2 tbsp vegetable oil
• 1 medium, finely chopped yellow onion
• 4 cloves, minced garlic cloves
• 1 tbsp, minced fresh ginger
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 can (14 oz) canned diced tomatoes
• 4 cups, loosely packed fresh spinach
• 1 tsp salt
• 1 cup water
• 2 tbsp, chopped fresh cilantro
• optional, for serving, 1/2 cup plain yogurt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp minced fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp turmeric powder, and 1/2 tsp red chili powder, stirring constantly for 30 seconds to toast spices.
4. Step 4: Pour in 1 can (14 oz) canned diced tomatoes with their juices and cook for 5 minutes until the mixture thickens.
5. Step 5: Add 2 cans (15 oz each) drained and rinsed canned chickpeas, 1 tsp salt, and 1 cup water. Simmer uncovered for 10 minutes to blend flavors.
6. Step 6: Stir in 4 cups loosely packed fresh spinach and cook for 2 minutes until wilted.
7. Step 7: Remove from heat and sprinkle with 2 tbsp chopped fresh cilantro. Serve hot with 1/2 cup plain yogurt on the side if desired.