When I finished cooking these Curried Chickpeas with Spinach I took a look at my notepad to make sure I had written down all the ingredients. I looked it over a good three or four times thinking that I had surely forgotten something. The list was just too short. How did I just make so much yum with so few ingredients?!
That’s how food should be. Uncomplicated, fast, and super tasty. I couldn’t stop sneaking spoonfuls of this dish as I photographed it—it was just that flavorful. The simple tomato sauce is kicked up a few notches with curry powder (hot or mild, your choice) and would probably be good poured over just about any vegetables. I like this combo of spinach and chickpeas because it’s filling, very nutritious, and just down right pretty.
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Use Fresh or Frozen Spinach
I used fresh spinach because I bought a HUGE 2.5 lb. bag of fresh spinach the other day and now I’m committed to using it all before it goes bad, but you can sub frozen spinach to fit your budget. Just add 8 oz. of frozen spinach to the skillet in place of the fresh and sauté until thawed and warmed through, then proceed with the recipe as usual. I also used a very large can of chickpeas, but if that’s not available in your area, just use two regular 15-oz. sized cans. Not a fan of chickpeas? Lentils would also be great here!
How to Serve Curried Chickpeas with Spinach
I served my curried chickpeas with spinach over rice, but it would also be awesome with some naan to soak up the sauce instead. NOM.
What Kind of Curry Powder Do You Use?
You can use either hot or mild curry powder, depending on how spicy you’d like your curried chickpeas to be. I’ve enjoyed both 365 brand curry powder and Sharwood’s curry powder. You can also try making your own curry powder using this recipe for Easy Homemade Curry Powder from Spiceitupp.com.
Curried Chickpeas with Spinach
Servings 4 1 cup eachIngredients
- 2 Tbsp olive oil ($0.26)
- 1 yellow onion ($0.47)
- 2 cloves garlic ($0.16)
- 1 inch fresh ginger ($0.16)
- 1 1/2 Tbsp curry powder ($0.45)
- 8 oz. spinach (fresh or frozen) ($1.49)
- 1 15oz. can tomato sauce ($0.59)
- 2 15oz. cans chickpeas ($1.10)
Instructions
- Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. Sauté the onion, garlic, and ginger in a large skillet with the olive oil over medium heat until the onions have softened (3-5 minutes).
- Add the curry powder and continue to sauté with the onion mixture for one minute more. Add about 1/4 cup of water to the skillet along with the fresh spinach and continue to sauté until the spinach has wilted. The water will help steam and wilt the spinach (no water needed if using frozen spinach).
- Drain and rinse the chickpeas. Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat through (5 minutes). Serve over rice or with bread.
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Nutrition
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Scroll down for the step by step photos!
How to Make Curried Chickpeas with Spinach – Step by Step Photos
Start by dicing one onion and mincing two cloves of garlic. I used a small cheese grater to grate one inch of fresh ginger (or you can mince it). I usually use a vegetable peeler to remove the skin from the ginger before grating it. Sauté the onion, garlic, and ginger in a large skillet with olive oil until they are soft (about 5 minutes).
Add 1.5 Tbsp of curry powder and continue to sauté the mixture. You can use either hot or mild curry powder. Continuing to sauté after adding the spices will toast them just slightly and increase their flavor.
Next, add a little water to the skillet (about 1/4 cup) and 8 oz. of fresh spinach. It will likely fill up the skillet, so stir carefully until it wilts down. Most fresh spinach is sold in either an 8 or 16 oz. bag, so use the label to help you estimate 8 oz. The water will help steam and wilt the spinach. If you’re using frozen spinach, you don’t need to add any water, just warm it through in the skillet.
Drain and rinse a large 29 oz. can (or 2 15oz. cans) of chickpeas then add them to the skillet along with a 15 oz. can of tomato sauce. If you don’t have tomato sauce in your area, strained tomatoes or tomato purée is a good substitute (although you may need to add a little salt at the end).
Then just stir it all together well and let it warm through. How easy is that? I say “Pshhhhftfttfft.” to all boxed skillet meals.
Yum! I have a feeling as great as this one was tonight it’ll be even better leftover. Thanks for the great recipe. I made it in the instant pot. Saute followed by a quick two minute pressure cook.
I just finished making this very inexpensive dish. I also took a little culinary creative license and added oregano, parsley, basil and a little cayenne pepper to give it a little kick. If I had them, I would have added red or green bell peppers. Very simple, very delicious and healthy! SO HAPPY!!!!!
Tried this tonight. It was delicious. The recipe was super easy to follow and very little cleanup. I did add salt and a little cream to take the acidity out of the tomato sauce. Thanks!!
Made this last night and really enjoyed it. I more than doubled the curry powder and ginger, and added a little garam masala and turmeric as well–but then, we like it hot. When I try this again, I will shred the spinach before tossing it in the pot; I dislike big long cooked spinach leaves generally, and they also seemed out of place, somehow, in this Indian-inspired dish. Boyfriend loved it too.
I made this almost exactly like the recipe (used Kitchen King curry) and it was perfect, like everyone says! Easy, cheap, and I love that it’s vegan.
I have tried this recipe as written which is DELICIOUS, but I am also a fan of very strong flavors so I tend to have a lot of extra spices in my pantry. Last time I made it I also toasted a good bit of whole cumin, whole coriander, and whole mustard and doubled the curry powder, garlic and ginger. If you like STRONG indian flavors and have some extra spices in the cupboard, I highly reccommend adding a bit more seasoning. But like stated, the recipe is perfectly flavorful as written.
This is amazing! Any time you have onion, garlic, and ginger sauteeing together, you’re already in smell heaven, and then it keeps getting better. This recipe has it all – fast, easy, inexpensive, fits a few different diets well (dairy free, vegetarian, vegan), and really really tasty! Will absolutely make again! :)
tried it, loved it, saved it for later…
easy and delicious, i have toped this over a roasted sweet potato, delicious!
i thought there would be leftovers, but no…
so good! I added some red chili powder and used home-made tomato sauce (also from budget bytes). I’m freezing half for later. I used frozen spinach as well. so easy.
Definitely 5 star!
My kids loved this dish and it was super easy to make!
Love this recipe. My daughter refuses to eat onions or green peppers, so I added a good bit more garlic. Made yellow rice since we were out of brown rice. Delicious and everyone loved it.
Absolutely delicious. Freezes incredibly well for a quick work lunch later in the month. I just ate my last batch that was lost in the freezer for 3 months. Time to make more :)
Forever grateful for this super quick, delicious and nutritious recipe! Even in my tiny kitchen with barely enough counter space to fit a cutting board, and even using non-baby spinach that needed cutting and washing, and using whole fresh tomatoes chopped and puréed myself (I’m living in South Korea at the moment so all the convenience foods from home aren’t available), this was still ready in less than an hour. Love always!
I made this used whole cherry tomatoes