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.
This looks delicious!
Would powdered ginger from the spice rack be ok to substitute for the fresh ginger? And if so, how much would you suggest using?
Well, they do taste quite different, but it will still be good. I would probably use 1/4-1/2 tsp. Start small and add more if you feel like it can handle it.
I have never really gotten into curry and wasn’t even sure if I liked it. I saw the picture on the site and decided to make it, based on never being led astray before. It was really great and super easy, awesome one pan dish.
I really didn’t want to try this recipe all that much, but my husband was really interested. I’m so glad we tried it, it was amazing! One of the best meals. I added some fresh lime juice on top my second serving, really added to the already delicious flavor profile.
Did you use red curry or curry powder?
Curry powder. :)
Pretty good! I should invest in some special curry seasoning, as regular curry powder is kind of dull to me. I also think this could benefit from some red pepper flakes. I added corn. To the person who suggested this needed cheese I’d recommend adding some sort of creamer a la the chana saag recipe.
Just made this, but used Bon Appetit’s version — you use whole peeled tomatoes instead. I think the whole tomatoes work better instead of the tomato sauce.
Delicious! I omitted the ginger but added cumin and salt and it was a hit! Served it with naan bread and white rice :) thanks for the recipe <3
I upped the garlic and ginger a bit (personal taste), and also added a big spoonful of peanut butter at the end, because I wanted a little extra creaminess to offset this cold night… That peanut butter touch worked wonders, perhaps an alternative for those of your readers who were thinking cheese !
Yum! Great idea!
Made this last night. I loved how quick and easy it was. I actually had all the ingredients on hand. I used a can of diced tomatoes with spicy green chilies instead of the tomato sauce and they added a nice kick. I served it over roasted garlic and olive oil couscous and it was super yummy. I think I’ll be making a giant batch of this over Christmas when my family is in town. Thanks for another great vegetarian recipe!
Made this tonight with two subs: boneless pork loin for the chickpeas and green beans for the spinach. Just added some salt at the table and was a hit with all home tonight! Will make as vegetarian over the holidays when our son is home from college. Thanks for all the great recipes!
mom of one in college, 2nd to start in a year
I made this for dinner tonight, and both my husband and I loved it. I used coconut oil instead of olive oil and added 2 tsp of cumin. Will definitely make again.
Another successful meal from this website! Thank you for providing cheap meals, my husband and I loved this and I diced up some pork chops and mixed them in so that the hubby could have a little meat in his meal!
forgot to mention that I used jamaican curry and added some red curry paste to the mix!
This was great!! Very easy, quick and inexpensive — a wonderful weeknight meal. I upped some of the measurements — 3 cloves of garlic, a full 2 tablespoons of curry, extra ginger. Also added salt, pepper, red pepper flakes and a some fish sauce for a little umami flavor. Yum!
For a second I thought you had a Spanish recipe up. I had something very similar in Spain. If you switch out the ginger and curry for some smoked Spanish paprika, a little cumin and saffron but leave everything else the same It could be a way to change it up if you wanted. :)
I will have to give your recipe a try. I love trying different flavors.
Yummm, that sounds good!