Twelve-Spice Infused Chickpea and Spinach Curry

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A warming vegetarian curry simmered with a complex blend of 12 spices, tender chickpeas, and fresh spinach for a satisfying and aromatic dish. This Indian-inspired vegetarian recipe, ready in about 45 minutes, pairs cooked chickpeas, fresh spinach, 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 cooked chickpeas
• 4 cups fresh spinach
• 1 large, finely chopped onion
• 1 cup tomato puree
• 4 cloves, minced garlic cloves
• 1-inch piece, minced ginger
• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp turmeric powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground cardamom
• 1/2 tsp ground black pepper
• 1/2 tsp red chili powder
• 1 tsp garam masala
• to taste salt
• 1 cup water

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

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pan over medium heat. Add 1 tsp cumin seeds and 1 tsp mustard seeds, cooking for 1 minute until they start to pop.
2. Step 2: Add 1 large finely chopped onion and sauté for 5-6 minutes until golden brown.
3. Step 3: Stir in 4 minced garlic cloves and 1-inch minced ginger, cooking for 1 minute until fragrant.
4. Step 4: Add 1 tbsp ground coriander, 1 tbsp ground cumin, 1 tsp turmeric powder, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground cardamom, 1/2 tsp ground black pepper, and 1/2 tsp red chili powder. Cook the spices for 2 minutes, stirring constantly.
5. Step 5: Pour in 1 cup tomato puree and 1 cup water, stirring to combine. Simmer for 5 minutes until the sauce thickens slightly.
6. Step 6: Add 2 cups cooked chickpeas and 4 cups fresh spinach, stirring until the spinach wilts and chickpeas are heated through, about 5 minutes.
7. Step 7: Stir in 1 tsp garam masala and salt to taste. Cook for another 2 minutes.
8. Step 8: Garnish with 1/4 cup chopped fresh cilantro before serving with basmati rice or flatbread.