Chickpea Spinach Curry

A shallow pot of curried chickpeas and spinach.

5 from 2 votes

Chickpea Spinach Curry is a flavorful vegetarian dish that includes protein-packed chickpeas, healthy vegetables, a flavorful blend of spices, and a tomato-based sauce. This Indian-inspired meal is nutritious and filling and best served over your favorite type of rice!

Course Main Dish

Cuisine American, Indian

Keyword chickpea spinach curry

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 507kcal

Author Sue Ringsdorf

Ingredients

Veggies and seasonings:

1 Tablespoon olive oil
1 medium yellow onion - diced
1 medium red bell pepper - diced
1 large russet potato - peeled and diced
3 cloves garlic - minced
1 Tablespoon fresh ginger - minced
2 Tablespoons curry powder
1 teaspoon cayenne pepper
1 teaspoon ground cumin
kosher salt and freshly ground black pepper - to taste

Other:

30 oz. chickpeas - rinsed and strained
15 oz. tomato sauce
15 oz. full-fat coconut milk
15 oz. fire-roasted diced tomatoes
1 large lime - zested and juiced
4-6 cups spinach leaves - stems removed
white rice or quinoa - to serve

Instructions

Create the seasoning blend. Combine the seasonings - the curry powder, ground cumin, cayenne pepper, kosher salt, and freshly ground black pepper. Set aside.
2 Tablespoons curry powder, 1 teaspoon ground cumin, 1 teaspoon cayenne pepper, kosher salt and freshly ground black pepper
Sauté veggies. Heat a stock pot over medium-high heat. Add olive oil and then the onion, bell pepper, and potatoes. Cook until slightly softened, about 5-6 minutes, stirring frequently.
1 Tablespoon olive oil, 1 medium yellow onion, 1 medium red bell pepper, 1 large russet potato
Add seasonings and aromatics. Then add the seasoning blend and the ginger and garlic. Stir and cook for another couple of minutes.
3 cloves garlic, 1 Tablespoon fresh ginger
Add canned goods. Add the diced tomatoes, tomato sauce, coconut milk, and chickpeas (plus a pinch of sugar), and lime juice. Stir until well combined.
15 oz. fire-roasted diced tomatoes, 15 oz. tomato sauce, 15 oz. full-fat coconut milk, 30 oz. chickpeas, 1 large lime
Simmer. Turn heat to medium and simmer until veggies are cooked through and everything is piping hot, approximately 10-15 minutes.
Add spinach. Add the spinach and stir together. Remove pan from the heat.
4-6 cups spinach leaves
Serve curry. Serve curry over rice, extra black pepper, and sides of your choice.
white rice or quinoa

Notes

Storing - Store leftovers in an airtight container in the refrigerator. This curry gets more flavorful as it sits so leftovers are delicious.

Freezing - Freeze leftover curry in a storage container and wrapped tightly in a freezer bag for up to three months.

Nutrition