Stovetop Instant Chickpea Curry with Spinach

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A hearty and vibrant chickpea curry ready in under 30 minutes, enriched with warm spices and fresh spinach for a nutritious vegetarian meal. This Indian-inspired Instant Pot recipe (vegetarian), ready in about 30 minutes, pairs canned chickpeas, olive oil, yellow 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.

Ingredients

• 2 cups, drained and rinsed canned chickpeas
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 cup diced tomatoes
• 1 cup coconut milk
• 3 cups fresh spinach
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium yellow onion and cook for 5 minutes until soft and translucent.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 2 tbsp curry powder and 1 tsp ground cumin, stirring continuously for 30 seconds to toast the spices.
4. Step 4: Pour in 1 cup diced tomatoes and 1 cup coconut milk, stirring to combine. Bring the mixture to a simmer.
5. Step 5: Add 2 cups drained and rinsed canned chickpeas, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 10 minutes, allowing the flavors to meld.
6. Step 6: Fold in 3 cups fresh spinach and cook for 2-3 minutes until wilted and tender. Serve warm with rice or flatbread.