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.
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.
Can you use dried chickpeas in this recipe?
I wouldn’t suggest it. I don’t think it will be quite the same.
Omg the easiest and most tastiest curry I think I have ever made! Simple but delicious 5 stars!!!
Yesterday I made it for dinner. It was a new taste, the spinach gave an awesome test to the curry.
Next time I will add some more spices.
I’m new to your site and am so impressed with your presentations and the step by step instructions as well as photos! Very impressive and thank you!
I made this today with some tomato paste and diced fresh tomatoes instead of the tomato sauce as I didn’t have any.
I didn’t have curry powder so I used some cumin, turmeric and chili flakes. It turned out really good!
It’s a really good use for spinach :)
This has become one of my favorite meal prep recipes! Heats up great for school or work lunches. Delicious!
Such a healthy recipe mam! As suggested by SHANNON even I was using coconut milk instead of tomato sauce cause the tomato sauce wasn’t handy at the time making the dish. The result – boom! Mouthwatering CURRIED CHICKPEAS WITH SPINACH dish which I served along with some chapatis!
Really yummy and fast to make!
I have tried it several times already, even replaced chickpeas with red beans once. Was a success every time. I am making it again today mixing red beans and chickpeas :) Quick, simple, tasty !
Happy to hear it Pascale!
Excited to try! Having trouble locating the nutritional info on this one,please help? TIA ;)
We only recently brought on a Registered Dietician to our team. She’s working hard behind the scenes to update the entire recipe database, over 1500+ recipes, with nutritional information. She’s working her way from the newest recipes back and it takes some time to update them all. Stay tuned!
Very yummy! Fast and easy, tasty and healthy! The kind of meals I want to feed my family. Unfortunately I was a bit heavy handed on the spice this time, but half of us still ate it and next time I will know better! Added both tomato sauce and coconut milk! Thank you for sharing!
Quick, easy, simple and really tasty when complete!! I had mild curry powder and ended up adding a 1/2 tbsp more near the end of the process to kick up the curry flavour (tasted more spinachy when I used my frozen greens). Wish I’d seen the coconut milk variation as I have a feeling that would work well … next time ;) I’m really looking forward to having this for lunches this week!
Sounds great Catherine!
Delicious and healthy. Felt so energized after eating this!Â
This was really tasty! I only had a small can of chickpeas handy, so I threw in some chopped frozen cauliflower and a handful of peas to make up the difference. Healthy, pretty, quick, and delicious. Thanks, I’ll make this again!
Happy to hear it Alexis!
I made this today. Like Magnolia, I also added one can of coconut milk, but in addition to about half the amount of tomato sauce and it tasted really creamy and rich.
Great tip Shannon!
Just made this for dinner. Very good. Substituted coconut milk for tomato sauce because we’re trying to avoid nightshades. Might add more curry powder and/or cayenne next time for a little more heat.
Good to know!