Spicy Chickpea Spinach Curry (Printable)

Tender chickpeas and fresh spinach in a vibrant tomato-based sauce with fragrant spices.

# 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
06 - 1 (14 oz) can diced tomatoes
07 - 2 (14 oz each) cans 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

# How-To Steps:

01 - Warm vegetable oil in a large skillet over medium heat. Add cumin seeds and toast for 30 seconds until aromatic.
02 - Add finely chopped onion and cook for 5 to 7 minutes until softened and golden brown.
03 - Incorporate minced garlic, grated ginger, and chopped green chilies, cooking for 1 to 2 minutes until fragrant.
04 - Stir in ground coriander, turmeric, garam masala, chili powder, salt, and black pepper. Cook for 1 minute, stirring continuously.
05 - Pour in diced tomatoes and let simmer for 5 minutes, stirring occasionally until tomatoes soften and break down.
06 - Mix in chickpeas and water (or vegetable broth). Bring to a simmer and cook uncovered for 10 minutes.
07 - Add fresh spinach and cook for 3 to 5 minutes until it wilts and the sauce thickens slightly.
08 - Stir in lemon juice. Taste and adjust seasoning if necessary.
09 - Sprinkle with chopped fresh cilantro prior to serving.

# Expert Suggestions:

01 -
  • It comes together faster than you'd expect, and somehow tastes like you've been cooking all day.
  • The heat builds gently instead of hitting you at once, so you can taste every layer of spice and decide how much more you want.
  • It's one of those meals that feels nourishing without being heavy, perfect for when you want something satisfying but not overwhelming.
02 -
  • Toast your spices in the oil, not just thrown dry into the pan—it makes the difference between a curry that tastes like actual spices and one that tastes like spice powder.
  • Don't skip the step of draining and rinsing the canned chickpeas; it removes a lot of the tinny flavor and makes them taste fresher.
  • Add the spinach at the very end when the curry is nearly done, or it'll turn dark and lose its fresh quality.
03 -
  • If your curry seems too thin after the spinach wilts, uncover the pan and let it simmer for a few extra minutes—it'll reduce and thicken naturally.
  • Don't be afraid to adjust the lemon juice and salt at the end; a pinch more of each can suddenly make everything taste sharper and more alive.

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