Chickpea and Spinach Curry recipe is a wholesome, nutritious, and flavorful dish that’s perfect for those looking to enjoy a healthy meal without compromising on taste.
Chickpea and Spinach Curry Recipe
Equipment
- 1 Large skillet or saucepan
- 1 Wooden spoon or spatula
- 1 Chef's knife
- 1 Cutting board
- 1 Can opener
- 1 Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 green chili, finely chopped (optional for heat)
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- 1 can diced tomatoes
- 1 can coconut milk
- 1 can chickpeas, drained and rinsed
- 4 cups fresh spinach, washed and chopped
- Salt to taste
- Freshly ground black pepper to taste
- Fresh cilantro leaves for garnish
- Lemon wedges for serving
Instructions
- Heat the Oil:In a large skillet or saucepan, heat the olive oil over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
- Sauté Aromatics:Add the finely chopped onion to the skillet and sauté for 5-7 minutes until golden brown. Stir in the minced garlic, grated ginger, and green chili (if using). Cook for an additional 2 minutes until fragrant.
- Add Spices:Sprinkle in the ground turmeric, ground coriander, garam masala, ground cumin, and smoked paprika (if using). Stir well to coat the onions and cook for 1 minute to toast the spices.
- Cook the Tomatoes:Pour in the diced tomatoes along with their juices. Cook for 5 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens slightly.
- Simmer the Curry:Add the coconut milk to the skillet and stir to combine. Bring the mixture to a gentle simmer. Add the drained and rinsed chickpeas and cook for 10 minutes, allowing the flavors to meld.
- Add Spinach:Stir in the chopped spinach and cook for another 3-4 minutes until the spinach is wilted and tender. Season with salt and freshly ground black pepper to taste.
- Rest and Serve:Remove the skillet from heat and let the curry rest for 5 minutes to allow the flavors to develop. Garnish with fresh cilantro leaves and serve with lemon wedges on the side.
Notes
This curry is not only rich in plant-based protein from the chickpeas but also packed with the goodness of spinach, making it a great option for vegans, vegetarians, and anyone who loves hearty, comforting meals. The combination of tender chickpeas and vibrant spinach, simmered in a fragrant tomato and coconut milk sauce, creates a delightful blend of flavors and textures that will satisfy your taste buds and nourish your body.
More Vegetarian Recipes:
Recipe Details for Chickpea and Spinach Curry Recipe:
Ingredients:
- 1 cup dried chickpeas (or 2 cans of cooked chickpeas)
- 4 cups fresh spinach, chopped
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped (or 1 cup canned crushed tomatoes)
- 1 can (14 oz) coconut milk
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp red chili powder (adjust to taste)
- Salt to taste
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
- Lemon wedges for serving
Instructions:
- Preparing the Chickpeas:
- If using dried chickpeas, soak them overnight in water. Drain and rinse them the next day. Cook the chickpeas in a pressure cooker or large pot with enough water until tender. This usually takes about 25-30 minutes in a pressure cooker or about 1 hour in a regular pot. If using canned chickpeas, simply drain and rinse them.
- Cooking the Curry:
- Heat the vegetable oil in a large pan over medium heat. Add cumin seeds and mustard seeds, allowing them to sizzle and pop.
- Add the chopped onions to the pan and sauté until they become golden brown.
- Stir in the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
- Add the chopped tomatoes to the pan and cook until they soften and break down, forming a thick sauce.
- Sprinkle in the ground turmeric, coriander, cumin, garam masala, and red chili powder. Stir well to coat the onions and tomatoes with the spices.
- Combining Ingredients:
- Add the cooked chickpeas to the pan, stirring them into the spicy tomato mixture.
- Pour in the coconut milk, stirring to combine everything. Let the curry simmer for 10 minutes, allowing the flavors to meld together.
- Adding Spinach:
- Add the chopped spinach to the curry, stirring it into the sauce. Cook until the spinach wilts and is fully incorporated into the curry, about 5 minutes.
- Final Touches:
- Taste the curry and adjust the salt and spice levels as needed.
- Garnish with fresh cilantro leaves and a squeeze of lemon juice for a burst of freshness.
Serving Suggestions:
This Chickpea and Spinach Curry pairs beautifully with steamed basmati rice, quinoa, or your favorite flatbread like naan or roti. It’s also delicious on its own as a hearty stew. For an extra boost of flavor, serve it with a side of cucumber raita or a fresh salad.
Conclusion:
This Chickpea and Spinach Curry is a simple yet satisfying dish that brings together the richness of coconut milk, the earthiness of chickpeas, and the vibrant green of spinach in a harmonious blend. Whether you’re cooking for a weeknight dinner or a special occasion, this curry is sure to impress with its deep, comforting flavors and health benefits. Plus, it’s easy to make and can be stored in the fridge for meal prep throughout the week. Enjoy!