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a cast iron of chickpea curry with spinach.
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5 from 5 votes

Chickpea Spinach Curry

This Chickpea and Spinach Curry is our version of chana masala, a spiced chickpea dish packed full of flavor!
Course Main Course
Cuisine Indian
Diet Diabetic, Gluten Free, Vegetarian
Total Time 30 minutes
Servings 6 people
Calories 230kcal
Author Tracy

Equipment

  • cast iron or large skillet

Ingredients

  • 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

Instructions

  • 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.

Notes

Cooking chickpeas
This is our favorite way to cook dried chickpeas. But you of course can also use canned.
Customize: 
Adjust the heat level by first cutting the chili powder. For a completely mild chickpea curry, omit jalapeno, too.  
Substitute:
Tomatoes: Use 1-2 cans of diced tomatoes for the fresh.  
Onion: Use white or yellow.
Spinach: Use frozen for fresh, but be sure to thaw and drain thoroughly. 
Store:
In an airtight container, store in the fridge for 3-4 days or freezer for 2-3 months.  
 

Nutrition

Calories: 230kcal | Carbohydrates: 30g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 612mg | Potassium: 614mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2513IU | Vitamin C: 22mg | Calcium: 81mg | Iron: 4mg