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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


  • 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.


Cooking chickpeas
This is our favorite way to cook dried chickpeas. But you of course can also use canned.
Adjust the heat level by first cutting the chili powder. For a completely mild chickpea curry, omit jalapeno, too.  
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. 
In an airtight container, store in the fridge for 3-4 days or freezer for 2-3 months.  


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