Spicy Chickpea Spinach Curry

I discovered this curry on a random Tuesday evening when my spice cabinet was overflowing and my fridge had nothing but a bag of spinach and two cans of chickpeas. What started as a salvage mission became a dish I've made at least once a month since. The kitchen filled with that unmistakable warmth of cumin seeds crackling in hot oil, and I knew something good was happening.

My friend Maya came over on a busy weeknight complaining she was tired of takeout, so I threw this together while we caught up at the counter. By the time it was ready, the whole apartment smelled incredible, and she asked for the recipe before even tasting it. That's when I knew this one was special.

Ingredients

• Vegetable oil: Use something neutral like canola or sunflower oil, which lets the spices shine without competing flavors.
• Onion: The larger, the better—it becomes the sweet, caramelized base that balances the heat.
• Garlic and ginger: Fresh is non-negotiable here; jarred versions won't give you that bright, sharp bite.
• Green chilies: Adjust based on your heat tolerance, but don't skip them entirely—they add a fresh, grassy spice.
• Canned tomatoes: San Marzano varieties break down more beautifully, but any good quality diced tomatoes work.
• Chickpeas: Drain and rinse thoroughly to remove excess starch and sodium.
• Fresh spinach: It wilts down dramatically, so don't be shy about the amount.
• Cumin seeds: Buy them whole and toast them yourself if you can—the difference is remarkable.
• Ground coriander, turmeric, and garam masala: Invest in fresh spice blends; stale spices make the curry taste flat and one-dimensional.
• Lemon juice: This is the secret brightness at the end that makes everything sing.

Instructions

Toast Your Aromatics:

Heat oil over medium heat and let the cumin seeds pop for about 30 seconds—you'll hear them before you see them sizzle. This toasting step releases their essential oils and sets the flavor foundation for everything that follows.

Build Your Base:

Add onion and let it soften slowly for 5 to 7 minutes until it turns golden and slightly caramelized. When you add garlic, ginger, and chilies, keep stirring and stay close—this is where burnt aromatics can derail everything in seconds.

Bloom the Spices:

Pour in your dry spices and cook for just a minute, stirring constantly. The oil should coat everything, and you'll smell an almost sweet warmth rising from the pan—that's when you know it's right.

Marry the Tomatoes:

Add canned tomatoes and let them simmer gently for about 5 minutes, stirring now and then, until they begin to soften and break down into the sauce. Don't rush this; the tomatoes need time to lose their sharp, tinny edge.

Add the Chickpeas:

Stir in drained chickpeas and broth or water, then bring to a gentle simmer and let it cook uncovered for 10 minutes. This gives everything time to meld while the chickpeas absorb all those spiced flavors.

Finish with Greens:

Push in the spinach and watch it wilt down in just a few minutes—it's almost magical. Once wilted, add lemon juice, taste carefully, and adjust salt or spice as needed before garnishing with cilantro.

Save to Pinterest

My partner took one bite and said, 'This is restaurant-quality,' which might have been the highest compliment I've ever received in our kitchen. That moment made me realize this curry isn't just weeknight dinner—it's proof that simple, good ingredients and a little patience can create something genuinely special.

Serving Suggestions

Serve this over fluffy basmati rice to soak up every last drop of sauce, or tear off pieces of warm naan to scoop and dip. For extra richness, stir in a splash of coconut cream just before the spinach—it mellows the heat and adds a subtle sweetness that makes the whole dish feel more luxurious.

Customizing Your Curry

The beauty of this recipe is how forgiving it is when you want to make it your own. Swap spinach for kale or mustard greens if you prefer something with more texture, or use frozen spinach in winter when fresh feels impossible to find. If coconut milk appeals to you, replace half the water with it for a creamy version that's still light enough to eat on a hot evening.

Storage and Reheating

This curry keeps beautifully in the fridge for up to four days and tastes even better the next day once the spices have had time to deepen and settle. Reheat gently on the stove over low heat, adding a splash of water if it's thickened too much.

• Freeze individual portions for up to three months in airtight containers—just thaw in the fridge overnight before reheating.
• Make a double batch on Sunday and you'll have an easy lunch ready all week.
• The flavors only get more complex over time, so don't hesitate to make it ahead.

Save to Pinterest

This curry has become my go-to when I want to feel like I've cooked something impressive without much fuss. It's the kind of dish that satisfies you deeply while making the whole house smell like you're operating a proper kitchen.

Recipe Questions

→ What spices are used in this dish?

The dish features cumin seeds, ground coriander, turmeric, garam masala, chili powder, salt, and black pepper for a warm and balanced flavor.

→ Can I substitute spinach with another green?

Yes, kale can be used as a substitute for spinach to provide a similar texture and nutrients.

→ How do I adjust the spiciness?

Adjust the amount of green chilies and chili powder based on your preferred heat level.

→ What can I serve this with?

It pairs well with steamed basmati rice or warm naan bread to complete the meal.

→ Is the dish suitable for vegan and gluten-free diets?

Yes, the ingredients are naturally vegan and gluten-free; just verify canned items for cross-contamination.