Go Back
+ servings
Chickpea and spinach curry.
Print Recipe
No ratings yet

Chickpea and Spinach Curry

This simple vegetarian chickpea and spinach curry can be made in only 10 minutes. The perfect healthy recipe for quick weeknight dinners!
Prep Time3 minutes
Cook Time7 minutes
Total Time10 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: chickpeas, easy, gluten free, healthy, quick, spinach, vegan, vegetarian
Servings: 4
Calories: 170kcal
Author: Tonje

Ingredients

  • 1 (15 oz) can chickpeas (drained and rinsed)
  • 1 (15 oz) can diced tomatoes
  • 1 onion
  • 4 garlic cloves
  • 1 red chili pepper
  • 3 tablespoons curry paste (or to taste)
  • 2 tablespoons tomato paste (UK: tomato puree)
  • 1 tablespoon diced ginger
  • 3 cups spinach
  • 1 teaspoon vegetable oil

Instructions

  • Finely dice the onion, garlic, ginger and red chili.
  • Add the onion, garlic, ginger and chili to a large pot along with the vegetable oil. Sauté for about 1 minute, or until the onion is soft and fragrant.
  • Add tomato paste and curry paste to the pot, and sauté for another minute.
  • Then, add canned diced tomatoes, and drained and rinsed canned chickpeas. Stir to combine all ingredients, and cover the pot with a lid. Leave the curry to simmer on medium to high heat for about 3-5 minutes.
  • Add washed spinach to the curry, and stir until the leaves have wilted, about 1-2 minutes.

Video

Notes

  • This recipe makes 4 servings if served with a side dish like rice, or 2 larger servings if served on its own.
  • Store leftover spinach and chickpea curry in a refrigerator for up to 4 days. Reheat in a microwave or pot, and serve it warm.

Nutrition

Calories: 170kcal | Carbohydrates: 27g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 546mg | Potassium: 651mg | Fiber: 8g | Sugar: 6g | Vitamin A: 4249IU | Vitamin C: 38mg | Calcium: 126mg | Iron: 4mg