Spicy Chickpea Spinach Curry (Printable version)

Aromatic tomato sauce with tender chickpeas and fresh spinach in a vibrant, spicy blend.

# What You'll Need:

→ Legumes & Vegetables

01 - 2 tablespoons vegetable oil
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 to 2 green chilies, finely chopped (adjust to taste)
06 - 1 can (14 oz) diced tomatoes
07 - 2 cans (14 oz each) chickpeas, drained and rinsed
08 - 7 oz fresh spinach, roughly chopped

→ Spices

09 - 1 teaspoon cumin seeds
10 - 1 teaspoon ground coriander
11 - 1 teaspoon ground turmeric
12 - 1 teaspoon garam masala
13 - 1/2 teaspoon chili powder
14 - 1 teaspoon salt, or to taste
15 - 1/2 teaspoon black pepper

→ Liquids & Others

16 - 3/4 cup plus 2 tablespoons water or vegetable broth
17 - Juice of 1/2 lemon
18 - Fresh cilantro, chopped (for garnish)

# Directions:

01 - Warm the vegetable oil in a large skillet or saucepan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
02 - Add the finely chopped onion and sauté for 5 to 7 minutes until softened and lightly golden.
03 - Stir in minced garlic, grated ginger, and chopped green chilies. Cook for 1 to 2 minutes to release aromas.
04 - Mix in ground coriander, turmeric, garam masala, chili powder, salt, and black pepper. Stir continuously and cook for 1 minute.
05 - Pour in diced tomatoes and simmer for 5 minutes, stirring occasionally, until the tomatoes begin to break down.
06 - Incorporate drained chickpeas and water or vegetable broth. Stir well, bring to a simmer, and cook uncovered for 10 minutes.
07 - Add the roughly chopped spinach and cook for 3 to 5 minutes until wilted and the sauce thickens slightly.
08 - Stir in the juice of half a lemon. Adjust seasoning as needed. Garnish with freshly chopped cilantro before serving.

# Expert advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all afternoon.
  • One pot means less cleanup, and the leftovers taste even better the next day.
  • Naturally vegetarian, vegan, and gluten-free without any sacrifices in flavor or satisfaction.
02 -
  • If your spinach is too wet when you add it, your curry will become watery and lose its richness—pat it dry first.
  • Lemon juice at the very end is non-negotiable; it brightens everything and prevents the curry from tasting muddy or one-note.
  • Cumin seeds that are older than a year will taste musty and flat, so check the date on your spice tin if the flavor feels dull.
03 -
  • If you can't find fresh spinach, frozen works perfectly—just thaw and squeeze out excess moisture before adding.
  • Toast your whole spices in a dry pan for a minute before grinding if you want an even deeper flavor, though pre-ground spices are perfectly fine for this recipe.

Go back