Easy Chickpea and Spinach Curry

A Healthy, Flavorful, and Easy Recipe

If you're looking for a nutrient-packed, satisfying, and effortless meal, chickpea and spinach curry is a fantastic choice. This dish is loaded with fiber, plant-based protein, and warming spices, making it a great option for a balanced diet. Plus, it’s versatile—you can easily add extra protein to customize it to your preference.

Why This Curry Is a Healthy Choice

Chickpeas are an excellent source of plant-based protein and fiber, helping to keep you full and energized. Spinach is packed with iron, antioxidants, and vitamins, supporting overall health. The combination of tomatoes, garlic, and warming spices creates a dish that is both nourishing and deeply flavorful.

How Easy Is It to Make?

This recipe is simple and quick, requiring minimal prep and just a few ingredients. Here’s how to make it:

  1. Sauté the aromatics – Cook onions, garlic, and ginger in a pan until fragrant.

  2. Add the spices – Stir in cumin, turmeric, coriander, and garam masala to build depth of flavor.

  3. Simmer the curry – Add chickpeas, tomatoes, and vegetable broth, letting everything meld together.

  4. Finish with spinach – Stir in fresh spinach and let it wilt into the curry.

Adding Extra Protein

While chickpeas provide plant-based protein, you can boost the protein content by adding:

  • Grilled chicken for a lean protein option

  • Paneer or tofu for a vegetarian-friendly protein boost

  • Lentils for extra fiber and texture

  • Shrimp for a seafood twist

Final Touches

To enhance the flavors, consider topping the curry with a squeeze of lemon juice, fresh cilantro, or a drizzle of coconut milk. These additions bring out the richness of the dish while keeping it light and wholesome.

Chickpea and spinach curry is a perfect blend of health, ease, and versatility—ideal for meal prepping or a quick weeknight dinner.

Chickpea and Spinach Curry

Recipe

 

Ingredients:

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 4 cups fresh spinach, washed and chopped
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 can (14 oz) coconut milk
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
  3. Add curry powder, cumin, and turmeric to the pot, stirring to combine and allowing the spices to toast slightly, about 2 minutes.
  4. Pour in the coconut milk, then add the chickpeas and bring the mixture to a simmer.
  5. Add the chopped spinach and stir until wilted, about 3-4 minutes. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh cilantro alongside rice or naan.

Nutrition Facts (per serving)

Calories: 350

Protein: 15g

Carbohydrates: 45g

Fat: 15g

Fiber: 10g

Sodium: 300mg