It's your new favorite vegetarian dinner! This Chickpea and Spinach Curry is our version of chana masala, a spiced chickpea dish packed full of flavor and ready in under 30 minutes!
Welcome our latest and greatest vegetarian recipe! This Chickpea and Spinach Curry is packed full of flavor and of course, some added fresh spinach nutrition because, well, if you've been around here for a while, you know that we love spinach! Easy prep and ready in just 30 minutes? It's a hearty, healthy, dinner win.
This recipe is everything you want in an easy curry. It's packed full of flavor- thanks garam masala. Creamy - ahh coconut milk (but just the right amount). A kiss of heat - hello fresh jalapeno and chili powder!
We love this recipe because it's one that we can usually whip up anytime because it's made with some of (our) staples.
- Chickpeas - Canned or dried that are cooked. While we do always have some canned chickpeas in the panty, we also of course have some dried as well. And to make this truly from scratch, this is in our opinion the hands-down best way to prepare dried chickpeas.
- Spinach - It's the one veggie that you can pretty much gaurentee you will find in our fridge!
- Diced Tomatoes - We alway prefer fresh romas diced, but you could of course also use canned.
- Coconut Milk - Just enough. Not too much to call this a coconut curry, but just enough to add the right amount of creamy richness.
- Onion, Garlic, and Ginger - Fresh is best for this!
- Seasonings - Salt, Turmeric, Garam Masala.
- Cilantro and Lemon Juice - To top with!
Ready in 30 Minutes!
We love our version of chana masala because while it's ready in just 30 minutes, it's packed full of SO much flavor, and just the right amount of heat.
Plus, our trusty Finex Cast Iron Skillet, makes this nearly a one cast iron dish!
It's basically an add it to the pan kind of dish. Is there anything better?
And of course putting the spinach in the Chickpea and Spinach Curry, all of the fresh spinach!
Tip: You can also use frozen spinach for this recipe. Just be sure that it's well-drained and thawed so that you don't add additional liquid to the dish and dilute all of the flavors.
Give the spinach just a couple of minutes to wilt, and you're in business! Chickpea and Spinach Curry that's ready in just 30 minutes!
Equipment: While we love our cast iron for this, you can use your favorite 12 inch saute pan or skillet.
Toast the Spices: While it's usually best to toast spices in a dry pan, for this recipe we love adding the spices to the sauteed onions and mix to gently toast in the pan for just a quick 60-90 seconds before adding the chickpeas, tomatoes, and coconut milk.
Simmer: Let all of the flavors simmer together, but stir often. Especially to scrape up those flavor bomb spices on the bottom of the pan with the coconut milk!
Adjust the Heat: Want it a little milder? No problem. Start first cutting the chili powder, and then the jalapeno. Without both, this chickpea curry is still delicious, but the jalapeno adds a great flavor and chili powder, heat.
Spinach: Add the fresh spinach in just the last couple of minutes to cook and stir in until it wilts.
Finish it with Lemon Juice: Just 2-3 teaspoons make a huge difference in adding the right amount of acidity to tie it all together!
Creamy, dreamy, and packed full of nutrition.
Serve It With
Basmati rice: We love to cook it in some vegetable stock to add a little more flavor.
Garlic Naan: Our absolute favorite to serve with all of our favorite Indian-inspired dishes.
Quinoa: This is a great way to use some leftover cooked quinoa.
Flavorful. Healthy. AND gorgeous? Can you ask for anything else?
Other Chickpea Recipes
Vegetarian Spinach Favorites
- Crustless Spinach and Feta Quiche
- Turmeric Spinach and Eggs
- Saag Paneer
- Avocado Pasta Salad
- Balsamic Spinach and Mushrooms
- Fresh Spinach Guacamole
Ahh, Chickpea Spinach Curry. Proving you absolutely do not need meat for a hearty meal, but also highlighting one of our favorite vegetables, fresh spinach!
How to Store
If somehow you don't eat all of our version of chana masala at once, no problem. You'll be able to store this in an airtight container in a fridge for 3-4 days.
You can also freeze it for 2-3 months, for a super quick and delicious way to bring life to some leftover rice or quinoa in your fridge!
Chickpea Spinach Curry
- cast iron or large skillet
- 1 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic, minced about 1 tablespoon
- 1 tablespoon fresh jalapeno diced
- 1 tablespoon fresh ginger minced
- 1 1/2 tablespoons garam masala
- 1 1/2 teaspoon turmeric
- 1/4 teaspoon chili powder
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cups chickpeas2 cooked, or 2 15 oz cans
- 2 1/2 cups tomatoes diced
- 1/2 cup coconut milk
- 4 cups packed baby spinach 6 oz
- 1/4 cup fresh cilantro
- 2 teaspoons fresh lemon juice
- Heat olive oil on medium in a cast iron or large saute or skillet.
- Add onions and saute for 4-5 minutes, stirring to coat onions in oil.
- Meanwhile, add salt, pepper, garam masala, turmeric, and chili powder to a small bowl and set aside. Prep coonut milk, tomatoes, and chickpeas and set aside.
- Add diced garlic, ginger, and jalapeno to onions, stir, and cook for another minute.
- Add spices, and stir coating onions and garlic. Let spices cook and toast for about 60-90 seconds.
- Add chickpeas, tomatoes, and coconut milk and mix.
- Turn down to medium low, cover and let cook for 10 minutes, stirring often. Especially be sure to scrape up any bits off of the bottom of the pan.
- Add fresh spinach, half at a time, mixing it with chickpeas before adding the rest. Stir frequently until all spinach is wilted, another couple of minutes.
- Finish with 2 teaspoons of lemon juice and fresh cilantro and mix.
- Serve over rice or garlic naan.
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