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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 minutes
Cook Time 20 minutes
Total Time 30 minutes
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
 

  1. 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.
  2. 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.
  3. Stir in the minced garlic and grated ginger, cooking for about a minute until their aroma fills the air and they soften slightly.
  4. Add the turmeric, ground coriander, and chili powder. Toast the spices for 30 seconds, stirring constantly to release their fragrant oils.
  5. 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.
  6. Drain and rinse the chickpeas, then add them to the pan, stirring to coat them in the tomato-spice mixture.
  7. Gradually add the chopped spinach, stirring until it wilts and turns a bright green, about 2-3 minutes.
  8. 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.
  9. 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.
  10. Serve the hot chickpea spinach curry over steamed rice or with warm flatbread, enjoying the vibrant colors and comforting aroma.