Chickpea and Spinach Curry

Savor the rich blend of chickpeas, spinach, and aromatic spices in this Chickpea and Spinach Curry. It’s a hearty dish that brings warmth and depth to your table.

Chickpea and Spinach Curry

Chickpea and Spinach Curry


  • 2 cans of chickpeas, drained and rinsed
  • 4 cups fresh spinach, washed and chopped
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can diced tomatoes
  • 1 can coconut milk
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • Salt and pepper to taste
  • 2 tablespoons cooking oil
  • Fresh cilantro for garnish


  1. Heat the cooking oil in a large pot over medium heat.
  2. Add the chopped onion and garlic, sautéing until softened.
  3. Stir in the curry powder, ground cumin, and turmeric, allowing the spices to bloom.
  4. Add the diced tomatoes, coconut milk, and drained chickpeas. Simmer for 15 minutes.
  5. Fold in the fresh spinach and cook until wilted.
  6. Season with salt and pepper to taste.
  7. Serve the Chickpea and Spinach Curry over rice, garnished with fresh cilantro.

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes

Yield: 4 servings

Nutritional Information (per serving): Calories 380, Fat 22g, Carbohydrates 40g, Protein 10g

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