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Quick Chickpea Spinach Curry

This chickpea spinach curry is a hearty, comforting dish that comes together quickly using pantry staples like canned chickpeas, frozen or fresh spinach, and basic spices. The dish features a rich, saucy texture with tender chickpeas and wilted spinach, topped with fragrant cumin and garlic, all cooked in a creamy coconut milk base for a satisfying weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 tablespoon oil vegetable or coconut oil preferred
  • 1 teaspoon cumin seeds
  • 3 cloves garlic minced
  • 1 teaspoon grated ginger
  • 400 g canned chickpeas drained and rinsed
  • 2 tablespoons tomato paste
  • 200 ml full-fat coconut milk
  • 150 g fresh spinach or frozen, squeezed of excess water
  • 1 teaspoon turmeric
  • 1/2 teaspoon chili powder adjust to taste
  • 1 lemon lemon for squeezing over before serving

Equipment

  • Large skillet or wide saucepan
  • Wooden spoon or spatula
  • measuring spoons

Method
 

  1. Heat a large skillet over medium heat and add the oil. Once shimmering, add the cumin seeds and toast for about 30 seconds until fragrant, listening for a gentle crackle.
  2. Add the minced garlic and grated ginger to the pan. Sauté for 1-2 minutes until fragrant and slightly golden, filling the kitchen with a warm, savory aroma.
  3. Stir in the drained chickpeas, coating them in the spice-infused oil. Cook for 2 minutes until they start to shimmer and absorb the flavors.
  4. Add the tomato paste and stir well, cooking for another minute until it darkens slightly and releases a rich, savory aroma.
  5. Pour in the coconut milk and sprinkle in the turmeric and chili powder. Stir everything together, bringing the mixture to a gentle simmer, then lower the heat to maintain a steady simmer.
  6. Gently add the spinach, stirring until it wilts and turns vibrant green, about 2-3 minutes. If using frozen, ensure excess water is squeezed out before adding.
  7. Let the curry simmer uncovered for 10 minutes, stirring occasionally until it thickens slightly and the flavors meld. The sauce should coat the chickpeas and spinach evenly.
  8. Taste the curry and adjust seasoning if needed. Squeeze fresh lemon juice over the top for brightness and serve hot with rice or bread.