Is chickpea and spinach curry healthy?

Yes, chickpea and spinach curry is a wholesome, nutrient-rich meal. It’s packed with fiber, plant-based protein, and essential vitamins like iron, magnesium, and vitamin K. The chickpeas help keep you full, while spinach adds antioxidants and supports immune health. Plus, since it’s often made with coconut milk or other non-dairy alternatives, it’s great for anyone avoiding heavy creams or animal products. It's a great option for those seeking both flavor and wellness in one bowl.

What spices go well in chickpea and spinach curry?

Chickpea and spinach curry loves bold, aromatic spices. The essentials include cumin, coriander, turmeric, and garam masala. For heat, chili flakes or cayenne can add a fiery kick. Some cooks enjoy layering in extras like cardamom, cinnamon, or paprika for extra depth. You can also finish the dish with fresh herbs like cilantro or a squeeze of lemon for a burst of brightness.

Can I use canned chickpeas for curry?

Absolutely. Canned chickpeas are a convenient and time-saving choice for making chickpea and spinach curry. Just rinse them well before using to remove excess sodium and the thick canning liquid. If you have dried chickpeas, you can also cook them from scratch for a firmer bite and a slightly nuttier flavor.

How do you thicken chickpea and spinach curry?

If your chickpea and spinach curry feels too runny, there are several ways to thicken it. Simmering it uncovered will naturally reduce excess liquid. You can also mash a few chickpeas in the pot or stir in a spoonful of nut butter or tomato paste. Coconut cream is another great option if you want extra richness without flour or starch.

Chickpea and Spinach Curry – The Best 1-Pot Comfort Food for Every Season

Description

A deeply nourishing, simple, and soulful chickpea and spinach curry, filled with pantry staples and bursting with comforting flavors.

Ingredients

2 tablespoons neutral oil (like avocado or sunflower)
1 medium onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 teaspoons curry powder (or preferred spice blend)
1 can diced tomatoes (or 2 fresh tomatoes, chopped)
2 cans chickpeas, drained and rinsed
4 cups fresh spinach (or 2 cups frozen spinach)
1 can (400ml) coconut milk
Salt and pepper to taste
1 tablespoon lemon or lime juice
Optional: cilantro, plant-based yogurt, chili powder, garam masala, cumin, turmeric

Cook Mode Prevent your screen from going dark

Instructions

Heat oil in a large pan over medium heat.
Add chopped onions and sauté until golden.
Stir in garlic and ginger; cook for 1 minute until fragrant.
Add curry powder and toast for 30 seconds.
Add tomatoes and cook until softened.
Stir in chickpeas and spinach, then pour in coconut milk.
Simmer for 10–15 minutes until flavors meld and sauce thickens.
Season with salt, pepper, and lemon or lime juice.
For a creamier texture, mash some chickpeas directly in the pot.
Garnish with cilantro and a dollop of plant-based yogurt if desired.

Notes

Let the curry sit for 10 minutes after cooking for deeper flavor. Adjust seasoning with a pinch of sugar or maple syrup if needed. Ideal served with rice, naan, or quinoa.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Global