Chickpea and Spinach Curry

If you’re looking for an easy recipe that uses mostly pantry staple ingredients, this chickpea and spinach curry is for you!

It has loads of chickpeas, greens, fire-roasted tomatoes and coconut milk.

And it’s flavored with garam masala, lime juice and ginger.

You’re going to absolutely love it!

About this recipe

• What holds true about this dish, either way, is it is packed with so much goodness you’re going to dive in and feel all the feels – cozy, warm, satisifed.
• It starts with onion, large handfuls of leafy greens, ginger, garlic and garam masala (a mixture of coriander, cumin, cardamom, cinnamon, black pepper), which makes the house smell incredible.
• Then, you add the chickpeas, fire-roasted tomatoes and stock and simmer until the flavors come together.
• And finally, it’s finished off with rich and creamy coconut milk, fresh lime juice, a touch of honey and fresh cilantro.
• It literally does not get more tasty and dynamite than this.

A quick video on how to make chickpea and spinach curry

Featured Ingredients

• Onion, garlic and ginger: Aromatics are the best way to start flavoring most dishes!
• Spinach: And lots of it! Fresh or frozen.
• Garam masala: A delightful spice mixture of cumin, cardamom, black pepper, cinnamon and cloves.
• Cayenne: As much or as little heat as you’d like.
• Chickpeas: The star of this dish that packs protein and fiber.
• Diced tomatoes: Fire-roasted, if you have them!
• Vegetable stock: Always use stock or broth, if you can.
  • It adds so much more flavor than water.
• Coconut milk: The full-fat canned kind.
• Peanut butter: Creamy, rich peanut butter makes this dish.
• Lime: Freshly squeezed.
• Honey: To balance out the flavors of the dish.
• Cilantro: Fresh, only if you like it.
• Rice or quinoa: To soak up the wonderful curry sauce.
• Peanuts or cashews: For a crunchy and nutty topping.

Step-by-Step Instructions

1. In a large Dutch oven to stock pot, heat olive oil to medium heat.
2. Add onion and sauté 4-5 minutes, until soft.
3. Stir in greens, garlic and ginger and sauté 2-3 minutes or until greens are wilted.
4. Stir in the garam masala, salt, black pepper and cayenne.
5. Stir in chickpeas, tomatoes and vegetable broth and increase heat to medium high.
6. Simmer for about 10-15 minutes.
7. Remove from the heat and stir in coconut milk, peanut butter, lime zest and juice, honey and half of the cilantro.
8. Taste and adjust seasoning, if necessary.
9. Serve over quinoa or brown rice and top with peanuts or cashews.

Recipe Substitutions and Alterations

• For the spinach: Use any dark leafy green, fresh or frozen.
• For the garam masala: If you don’t have a bottle, make your own!
• For the chickpeas: Use chicken thighs if you want a meaty version (let them simmer in the sauce, then shred them with a fork) or use some chickpeas + some chicken.
  • You could also try it with tofu.
• For the tomatoes: Any canned or fresh tomatoes will do.
  • I think fire-roasted diced canned tomatoes provide the most flavor.
• For the vegetable stock: You could also use chicken.
• For the cilantro: Leave it off if you don’t like it.
  • Or you could use fresh parsley.
• For the rice and quinoa: If you’re short on time, grab a bag of the 90-second brown rice or quinoa that you can microwave.

Nutrition Considerations

• To make this gluten free: This recipe does not contain gluten.
  • Be sure all packaged ingredients are gluten free.
• To make this dairy free: This recipe does not contain dairy.
• To make this vegan: Skip the honey or use a little bit of granulated sugar instead.
• To make it nut free: Use seed butter (like tahini or sunflower) instead of peanut butter and skip the nut topping.
  • Be sure all packaged ingredients are nut free.
• To make it egg free: This recipe does not contain eggs.

Favorite curry-inspired recipes:

• Thai Sweet Potato Soup
• Peanut Butter Chicken Curry
• Curry Cauliflower Soup
• Instant Pot Chicken Lentil Curry
• Curry Chicken Meatball Bowls

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