Curried Chickpeas with Spinach
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Curried chickpeas with spinach is a tasty and budget-friendly meal you can whip up in just 25 minutes. This dish packs a flavorful punch with curry powder, garlic, and ginger, while also being nutritious and filling. You’ll love how the chickpeas and spinach come together in a rich tomato sauce.
This recipe serves four and is perfect for a quick weeknight dinner. It’s also vegan and gluten-free, making it a great option for various dietary needs. Serve it over rice or with bread for a complete meal that’s sure to satisfy your taste buds and keep you full.
Exact Ingredients List
Here’s what you’ll need to make these tasty curried chickpeas with spinach:
- 2 tablespoons olive oil
- 1 yellow onion
- 2 cloves garlic
- 1 inch fresh ginger
- 1 1/2 tablespoons curry powder
- 8 ounces spinach (fresh or frozen)
- 1 can (15 oz) tomato sauce
- 2 cans (15 oz each) chickpeas
This recipe makes 4 servings of about 1 cup each. You can easily double it if you’re feeding a crowd or want leftovers.
The prep is quick – it only takes about 5 minutes to get everything ready. Then you’ll spend about 20 minutes cooking. In less than 30 minutes total, you’ll have a yummy meal on the table!
Don’t forget to rinse and drain your chickpeas before adding them to the pan. You can use fresh or frozen spinach, whichever you prefer or have on hand.
Instructions
You’ll start by prepping your veggies. Dice the onion, mince the garlic, and grate the ginger. Heat olive oil in a big skillet over medium heat. Toss in the onion, garlic, and ginger. Cook until the onions are soft, about 3-5 minutes.
Next, add the curry powder to the skillet. Cook for another minute, stirring it into the onion mix.
If you’re using fresh spinach, pour in 1/4 cup of water and add the spinach. Cook until it wilts. Skip the water if you’re using frozen spinach.
Now it’s time for the chickpeas. Drain and rinse them, then add them to the skillet.
Pour in the tomato sauce too. Give everything a good stir to mix the spices into the sauce. Let it heat through for about 5 minutes.
Your curry is ready! Serve it over rice or with some bread on the side. This recipe makes enough for 4 servings, about 1 cup each. It takes just 5 minutes to prep and 20 minutes to cook. Enjoy your tasty, budget-friendly meal!
Possible Substitutes List & Recipe Variations
You can easily change up this tasty curry dish to suit your tastes or use what’s in your pantry. Here are some ideas:
Veggie swaps:
- Kale or Swiss chard instead of spinach
- Sweet potato cubes for extra heartiness
- Bell peppers for color and crunch
Protein options:
- Swap chickpeas for lentils or white beans
- Add cubed tofu for more protein
Spice it up:
- Use garam masala instead of curry powder
- Add a pinch of cayenne for heat
- Toss in some turmeric for color and health benefits
Try coconut milk instead of tomato sauce for a creamier curry. You can also add a squeeze of lemon juice at the end for brightness.
For a complete meal, serve your curry over quinoa or cauliflower rice instead of regular rice. Or scoop it up with naan bread for a fun twist.
Remember, cooking is all about having fun and making the recipe your own. Don’t be afraid to try new things!
Tips, Tricks & Storing
Make this dish your own by trying these easy tweaks:
- Swap spinach for kale or Swiss chard for a different texture
- Add a diced potato or sweet potato for extra heartiness
- Stir in a splash of coconut milk at the end for creaminess
To save time, prep ingredients ahead:
- Chop onions and mince garlic
- Measure out spices
- Open cans of chickpeas and tomato sauce
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. The flavors often get even better the next day!
You can also freeze portions for up to 3 months. Let thaw overnight in the fridge before reheating.
To make this meal even quicker, use pre-minced garlic and ginger from a jar. Frozen chopped onions work great too.
For extra protein, add cubed tofu or paneer cheese. A squeeze of lemon juice at the end brightens up all the flavors.