Hummus Curry with Chickpeas and Spinach

Curry with hummus and chickpeas and spinach in a bowl with rice.

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Hummus Curry with Chickpeas and Spinach

This amazing 15 minute hummus curry with chickpeas and spinach incorporates a simple but flavorful sauce. The hummus gives the curry an amazingly creamy texture that just can’t be beat.

Prep Time5

Cook Time10

Course: Dinner, Main Course

Cuisine: Indian

Keyword: chickpeas, curry, dairy free, egg free, gluten free, hummus, nut free, spinach, vegan

Servings:

Calories: 291kcal

Author: Tonje

Cost: Cheap

Ingredients

7 oz hummus (200 g)
14 oz canned diced tomatoes (400 g)
14 oz canned chickpeas (400 g)
100 g cherry tomatoes
handful spinach
1 red onion
1 teaspoon vegetable oil
1 garlic clove
2 teaspoon garam masala
1 teaspoon paprika
1 teaspoon coriander
1 teaspoon cumin
salt, pepper

Instructions

This recipe uses premade hummus. If you make your own, you should prepare it before you start cooking the curry.
Finely chop the garlic and red onions. Quarter the cherry tomatoes. Drain and rinse the chickpeas.
Heat the vegetable oil in a pot or skillet on medium heat. Add the onion and garlic, and saute for a few minutes. Then, add all the spices, and saute for another minute to allow the flavors to develop.
Next, add the hummus, tomatoes and chickpeas, and stir to combine the ingredients. Add the diced tomatoes, and leave the curry to simmer gently covered with a lid for 5-8 minutes.
Finally, stir through the spinach. It will wilt in a few seconds. Serve the curry while it’s still hot with your favorite side dishes.

Notes

Can I use other types of beans or lentils instead of chickpeas? – Absolutely! Add any type of canned beans or lentils.

Is this recipe suitable for my diet? – This recipe is vegan, low calorie, low fat and suitable for most diets including slimming world and weight watchers.

Leftovers

This recipe is perfect for make ahead meals and meal prep! The leftovers store really well in a fridge for up to 4 days in airtight containers. They also make a great freezer meal, and can be frozen for up to 6 months.

The leftover curry should cool down completely before you place it in the fridge. Reheat it in a microwave or pot and serve it warm.

Top tips

Here’s my best advice to make the PERFECT hummus and chickpea curry:

Use your favorite hummus. I like to use plain chickpea hummus, by hummus with garlic, curry or roasted red pepper should taste great as well.
Try to use high quality diced tomatoes. They have a milder and much better flavor compared to the cheaper brands.
Don’t skip the step of sauteeing the spices! This process really brings out all the flavors of the seasoning, and rushing through it will result in a bland curry.
Prefer more spice? Add a little chili powder or red pepper flakes.

Nutrition