This chickpea spinach curry is a testament to how humble ingredients can come together into something soulful and satisfying. I first learned to make it sitting on my grandma’s worn wooden floor, a pot bubbling away on her tiny stove, the smell of cumin and garlic filling the air. It’s not fancy, but it’s honest—like a warm reminder of resilience and home, even on the busiest, most chaotic days.

What makes this dish special isn’t just its simplicity, but how adaptable it is. It’s a go-to when I need something quick but nourishing, with flavors that punch through the tired fog of a long day. The earthy chickpeas balance out the bright, leafy spinach, all simmered together in a tomato-spiced broth that tastes like comfort, no matter the season.

This recipe is inspired by my late grandmother’s modest kitchen, where simple ingredients like chickpeas and spinach became a symphony of comfort and resilience. It’s a dish that reminds me of home, made with whatever was on hand, yet somehow always tasted like a warm hug after a long day.

A Pantry Staple with Heart

Making this dish feels like a quiet victory after a long day, filling the kitchen with the scent of cumin and garlic.
I love how this curry can be thrown together with whatever I have—no fuss, just flavor and comfort.

There’s a nostalgic rush when I taste the soft chickpeas and wilted spinach, reminding me of my childhood kitchen.
Cooking this always reminds me to slow down and savor simple, honest food—no bells or whistles needed.

Sharing this with friends feels like passing along a piece of my family’s humble, resilient spirit.

The story behind this recipe

This chickpea spinach curry harks back to my early days of experimenting in the kitchen, trying to make something nourishing out of whatever was in the pantry. I remember the first time I cooked it, the smell of cumin and garlic filled the apartment, instantly grounding me in a moment of simple joy. It’s one of those dishes that feels like a warm, quiet victory, especially after a long day.

I’ve always loved how it’s a blank canvas—full of flavor but forgiving enough to adapt to whatever I’ve got on hand. The spinach wilts just right, soaking up all the spices, while the chickpeas add a hearty bite that keeps me coming back for more. It’s not fancy, but it’s honest, and that’s what makes it special to me.
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Historical and Cultural Roots

This dish has roots in the Indian subcontinent, where chickpeas and spinach are staples due to their resilience and nutritional value.

Historically, it was a humble meal for farmers and workers, made with ingredients easily stored and quickly cooked over simple fires.
The combination of chickpeas and spinach reflects a seasonal rhythm—chickpeas harvested in late summer, spinach thriving in cooler months—adapting to local climates.
In many cultures, this curry is a symbol of resourcefulness, turning everyday pantry items into a nourishing, flavorful meal.

Over time, variations emerged across regions, each adding their own spices and techniques, but the core comfort remains universal.

Key Ingredients and Tips

Chickpeas: I use canned for convenience, but dried ones soaked overnight develop a richer, earthier flavor—give them a quick simmer if using dried, until tender and creamy.

Fresh Spinach: Nothing beats fresh here; it wilts quickly, releasing a vibrant green color and a slight earthy aroma. Frozen spinach can work, just squeeze out excess moisture first.
Cumin Seeds: Toasting them in a dry pan until fragrant adds a smoky depth that transforms the curry. Skip this step if you’re in a rush, but it’s worth the extra minute.
Tomato Puree: I prefer a good-quality canned or homemade puree—brightens the dish with a tangy, sweet note. If using fresh tomatoes, simmer them down until thick and jammy.

Garlic & Ginger: Fresh, crushed garlic and grated ginger bring a punch of warmth and complexity. Dried powders are okay, but fresh really brightens the flavor—smell that sharpness.
Spices (turmeric, coriander, chili): I keep these simple but fresh; toasted spices release essential oils that make the whole pot smell like comfort. Adjust chili to your heat preference.
Cooking Oil: Use a neutral oil like vegetable or canola—just enough to sizzle the spices without overwhelming the delicate flavors. A splash of ghee adds richness if you have it.

Spotlight on Key Ingredients

Chickpeas:

I prefer canned for convenience, but dried soaked overnight develop a deeply nutty flavor—consider a quick simmer for extra creaminess.
They hold a firm bite yet become tender and creamy inside, soaking up spices beautifully during simmering.

Spinach:

Fresh Spinach: It wilts rapidly, turning a vibrant, slightly glossy green, releasing a subtle earthy aroma that adds brightness to every bite.
Frozen spinach works well, just squeeze out excess moisture so it doesn’t dilute the sauce’s richness.

Notes for ingredient swaps

Dairy-Free: Swap coconut milk for cream or yogurt—less rich, but still creamy and bright.
Fresh Spinach: Use kale or chard if spinach isn’t available—slightly tougher but still flavorful.

Canned Chickpeas: Dried chickpeas soaked overnight and cooked—more work, but a deeper, nuttier taste.
Tomato Paste: Substitute with fresh pureed tomatoes—more vibrant, less concentrated, slightly thinner sauce.
Ginger: Ground ginger in a pinch—use half the amount, as it’s more concentrated in flavor.

Chili Powder: Use cayenne or hot paprika for more heat—adjust quantity to taste.
Oil: Ghee or butter can add richness—note the flavor will be slightly different, more nutty or buttery.

Equipment & Tools

Large skillet or saucepan: For cooking the curry evenly.
Wooden spoon: To stir ingredients and prevent sticking.
Measuring spoons: To measure spices and liquids accurately.
Knife: For chopping onion, garlic, and ginger.

Step-by-step guide to chickpea spinach curry

Gather your equipment: a large skillet or saucepan, a wooden spoon, measuring spoons, and a knife. Preheat the pan over medium heat (about 160°C / 320°F).
Toast 1 tsp cumin seeds in the dry pan until fragrant (about 1 minute). Be careful not to burn—adjust heat if needed.

Add 2 tbsp oil to the pan. Once hot, toss in 1 chopped onion. Cook for 5-7 minutes until translucent and slightly golden, stirring occasionally.
Stir in 3 minced garlic cloves and 1 tbsp grated ginger. Cook for another minute until fragrant—smell that spicy warmth.
Add 1 tsp turmeric, 1 tsp ground coriander, and ½ tsp chili powder. Toast the spices in the oil for 30 seconds until they release their aroma. If they burn, reduce heat.

Pour in 1 cup tomato puree. Simmer for 5 minutes, stirring frequently, until the mixture darkens slightly and smells rich.
Drain and rinse 1 can chickpeas (or cook 1 cup dried chickpeas until tender). Add them to the pan, mixing well.
Add 2 cups fresh spinach, handful by handful, stirring until it wilts and brightens the dish with a vivid green color. If using frozen, squeeze out excess moisture first.

Pour in 1 cup coconut milk or water for a thinner sauce, depending on your preference. Simmer uncovered for 10 minutes, stirring occasionally. Check for seasoning—add salt and pepper as needed.
Taste and adjust spice levels. If the curry seems too thick, add a splash more water or coconut milk. Let it simmer until flavors meld, about 5 more minutes.
Finish with a squeeze of lemon juice or a pinch of garam masala if desired. Serve hot over rice or with flatbread.

Let the curry sit off heat for 2 minutes to settle flavors. Serve hot, garnished with fresh herbs if desired, alongside rice or bread.

How to Know It’s Done

Spices release a fragrant aroma without burning.
Tomato mixture darkens slightly and smells rich.
Spinach wilts quickly, turning bright green, without overcooking.

Chickpea Spinach Curry

This hearty chickpea spinach curry is made by simmering canned chickpeas and fresh spinach in a tomato-spiced broth infused with cumin, garlic, and ginger. The dish achieves a comforting, slightly thickened texture with vibrant green leaves and tender beans, perfect served over rice or with flatbread. Its simple ingredients and gentle simmering create a soulful, nourishing meal that feels like a warm hug.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: Main Course

Cuisine: Indian

Calories: 320

Ingredients Equipment Method

Ingredients

1 tsp cumin seeds for toasting
2 tbsp oil vegetable or canola
1 whole onion chopped
3 cloves garlic minced
1 inch ginger grated
1 tsp turmeric
1 tsp ground coriander
0.5 tsp chili powder adjust to taste
1 cup tomato puree or canned crushed tomatoes, simmered down
1 can chickpeas drained and rinsed
2 cups fresh spinach roughly chopped
1 cup coconut milk or water for a lighter broth

Equipment

Large skillet or saucepan
Wooden spoon
Measuring spoons
Knife

Method

Start by heating a large skillet over medium heat and add the cumin seeds. Toast them for about a minute until fragrant, listening for a gentle crackle.

Add the oil to the pan and swirl to coat. Toss in the chopped onion and cook for about 5-7 minutes, stirring occasionally, until it turns translucent and starts to golden at the edges.
Stir in the minced garlic and grated ginger, cooking for about a minute until their aroma fills the air and they soften slightly.
Add the turmeric, ground coriander, and chili powder. Toast the spices for 30 seconds, stirring constantly to release their fragrant oils.

Pour in the tomato puree, stirring well to combine. Let it simmer gently for about 5 minutes until the mixture darkens slightly and smells rich.
Drain and rinse the chickpeas, then add them to the pan, stirring to coat them in the tomato-spice mixture.
Gradually add the chopped spinach, stirring until it wilts and turns a bright green, about 2-3 minutes.

Pour in the coconut milk or water, stirring to combine. Bring the mixture to a gentle simmer and cook uncovered for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Season with salt and pepper to taste, then give it a final stir. If desired, finish with a squeeze of lemon or sprinkle of fresh herbs.
Serve the hot chickpea spinach curry over steamed rice or with warm flatbread, enjoying the vibrant colors and comforting aroma.

Pro tips for perfect chickpea spinach curry

Toast spices: Toast cumin seeds until fragrant, releasing essential oils that deepen flavor.
Layer flavors: Cook onions slowly until golden, building sweetness and complexity.

Control heat: Keep temp moderate when simmering to prevent burning or boiling over.
Add spinach last: Wilt greens at the end to retain color and texture.
Adjust acidity: Finish with lemon juice for brightness, balancing earthy spices.

Simmer gently: Maintain a gentle simmer to meld flavors without overcooking ingredients.
Use fresh garlic and ginger: For a punch of brightness, crush or grate just before adding.

Common mistakes and how to fix them

FORGOT to adjust heat when spices burn → Lower heat immediately and add a splash of water.
DUMPED in all ingredients at once → Sauté spices first, then add other ingredients gradually.
OVER-TORCHED spices → Toast spices until fragrant, not browned or burnt, to prevent bitterness.

MISSED simmering time → Let curry simmer until flavors meld and sauce thickens slightly.

Quick fixes and pantry swaps

If simmering too vigorously, reduce heat for gentle bubbling—keeps spices from burning and sauce smooths out.

When sauce thickens too much, splash in water or coconut milk—stir and simmer 2 more minutes for creaminess.
Splash a bit of lemon juice if curry tastes flat—brightens flavors instantly.
Patch overburned spices by adding fresh toasted ones—cover with a lid and re-toast for aroma.

Shield delicate spinach from overcooking—add it last and stir until just wilted, bright green and tender.

Prep, store, and reheat tips

Prep the spices and chop onions and garlic the day before; the flavors deepen overnight and make cooking quicker.

Store cooked chickpeas in an airtight container in the fridge for up to 3 days; they firm up slightly but stay tender and creamy.
The curry tastes better after resting for a few hours; flavors meld and the sauce thickens slightly, so make it a day ahead if possible.
Reheat gently on the stove over low heat, stirring often. The curry will thicken in the fridge—add a splash of water or coconut milk to loosen it up.

For best sensory notes, reheat until fragrant, the smell of spices should be warm and inviting, and the sauce should be steaming and smooth.