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 was GREAT!! I made mine with quinoa and it cost pretty much what you said. It was $9.24 and I got 6 meals out of it ($1.54 each). Thank you SO MUCH!
Just made this for lunch. I manage to take 10x longer than I should with pretty much every task in the kitchen, but this still managed to come together within about half an hour. Really good, super easy, tons of leftovers — this one is definitely going in my regular rotation.
I made this for dinner tonight. It was so easy and really delicious. It came out just like the picture. Will definitely be making this again!
Made this tonight and it was so tasty. I didn’t have any spinach in the house so I used frozen kale and let it cook longer to soften it a bit more.
Paired this with some leftover rice I had from your “golden rice bowl” recipe. Nice combo.
Also made your naan recipe, wow! Simple and delectable!
Loved that I had all the ingredients in house, except for an onion I borrowed from my neighbor. ;-)
Thanks again!
I have tried something similar to this and added a can of pumpkin. Sneak another veggie in there! The one I had made froze so well.
Great recipe, I broke a golden rule and cooked this for the first time for some friends (1 pregnant and gluten-intolerant and 1 lactose intolerant). They were skeptical but loved it after trying it. I added several garlic cloves and needed to add more ginger and of course Siracha. I’ve been talking about this recipe to many others who are all equally pumped about making it.
P.S. have you ever tried the squeeze tubes of garlic/basil/ginger/cilantro before? how about the frozen cubes version? a little more expensive but definitely time saving and I find a good price every now and then.
My local store was out of ginger the last time I went, so I bought some in the tube. I use it in my smoothie packs (gives them a nice bite and helps settle my stomach). It’s not quite as potent and I was a little disappointed to discover that it also had salt in it. Luckily it wasn’t enough salt to throw off the flavor of the smoothie, so I don’t have to waste it. I still prefer fresh, though.
Would this be good with chicken? Also, what can I use to make it spicier? I’m a flight attendant on a budget and I’m obsessed with your recipes!!! I can’t get enough! Thank you!
Yeah, you can definitely add some chicken in there :) If you want it hotter, just add some cayenne pepper. Cayenne is like the heat dial. Add more or less to meet your heat needs. :)
This was awesome! I used arugula instead of spinach just because. Thanks!
Easy and delicious meal. I added a few extra spices-coriander, tumeric, and a tiny bit of cinnamon. I used hot curry powder and the spice level was perfect.
That. Was. DELICIOUS! I can’t believe how easy it was; I almost always have these ingredients in the house. I made your naan recipe too and together it was the PERFECT post-workout meal!
I made a few adjustments: I used a primavera sauce instead of tomato sauce. I served it with a saffron rosotto, Greek yogurt and hot naan. I eliminated the cumin and ginger and replaced it with Italian seasoning and red pepper. Delicious!!! Thank you for the lovely recipie.
Delicious! Goes great with Huy Fong Chili Garlic Sauce (I need to find a hotter curry). This will be added to my recipe rotation for sure!
Worked out beautifully!! Served with cilantro brown rice…yum!!
Beth,
I’ve been a reader of your website (and a cooker of your recipes) for about a year now. I’ve had so many great successes with your recipes, this one included! I love how most of your recipes are simple and easy to follow but turn out delicious! I added some coconut milk to this recipe and it turned out AMAZING! I will certainly be making this again! And I can’t wait for the book!
I’m sure you get this all the time, but I appreciate your blog so much! I love to try new recipes, and yours have always been such a success. I’ve been recommending your blog to everyone I know!