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.
Well made this tonight..a goid few years after your posting.
Am in Majorca n a two month break and wanted to go native tonight.
Thanks so much. Simpke recipe which gave tasty result. I made it with couscous instead of rice. It worked and it is just as economical!
Once you’ve made the chickpea curry could you freeze the leftovers or not? Great recipe by the way!
Yep, freezes great! :)
This is delicious! I used a can of diced tomatoes rather than the sauce and only a regular sized can of chick peas as there are only 2 of us. Easy to have all ingredients on hand for a quick meal anytime.
I’ve been devouring your blog recently. I really want to try this recipe but my husband isn’t too fond of curry. Is there another seasoning that you think would be good to use instead? Thanks!
Garam masala would also be great.
I would suggest maybe finding another brand of chick peas to use. Goya, they actually add the lovely preservatives that I try to stay away from. I found some other brands at my local Fresh Thyme market. Otherwise, this is a delicious meal! And my kids loved it too!
I like to use canned organic chickpeas. Normally just the store brand organic.
If you don’t want to spend on organic, I checked and found 2 brands that contain no gmo: Hanover and Bush’s.
Super quick, easy, and delicious. Like one of the other commenters, I didn’t have any fresh ginger on hand, so I just substituted for 1/4 teaspoon ground ginger and it tasted fine. I’m sure it would be even better with fresh though.
My only complaint is more of a personal preference – I would have liked a bit more sauce because once I put this over rice, it pretty much soaked everything up. Next time I’ll just add more tomato sauce and maybe some diced tomatoes as well.
So easy, delicious and awesome.
I just made this, and loved it! Thanks so much for a great, fast and easy meal! I served it with your seasoned rice from your SNAP challenge-also delicious :)
I have a question about the tomato sauce. I have acid reflux and I can’t eat anything that has tomato in it so what can I add as a substitute?
You could do a creamy coconut style curry using coconut milk instead of tomato sauce. I’d say you’ll probably need 1/2 to one whole can of coconut milk. I’d suggest using whole fat coconut milk (the kind in a can, not the dairy milk substitute), instead of “lite” because that will be too thin. Just add the coconut milk at the end and let it heat through without boiling because that can make it clump up.
Hi Beth,
What steps would you recommend if I want to add bone-in chicken (whole chicken cut into 12 pieces)?
Thanks!
You could try browning the meat first, remove it, continue the recipe as stated here, then add the chicken back and the end and let it simmer in the sauce until it’s cooked though. I’d suggest using a lid while the chicken simmers, too, to keep the moisture in.
Made this and added ground beef. Pretty good!
Eating this now as I type this. So good! Needs a bit of salt, but perfect over white or brown rice.
nice and delicious dish
I’ve done this recipe twice now and I really appreciate how cheap, easy, and delicious it is! Plus I’m a big fan of one-dish meals. The first time I used regular tomato paste and found that the end result tasted really tomato-y, if that makes any sense. :P There wasn’t a whole lot of flavour, just strong curry and strong tomato. So the second time I tried using tomato pasta sauce and I’m eating it right now. Soooo good!!! I think that the third time I make it I’ll try adding some peas. ;)
Tried this tonight, so so so delicious and easy to make! I can’t wait to try more of your recipes!