Description
This flavorful Chickpea and Spinach Curry is a hearty, vegan-friendly dish made with tender chickpeas, vibrant spinach, and a blend of warm spices simmered in a rich tomato base. It’s quick to prepare, packed with nutrients, and perfect for a healthy, satisfying meal any day of the week.
Ingredients
Scale
- 3 tbsp sunflower or canola oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1 tbsp ground coriander
- ½ tbsp ground turmeric
- ½ tbsp ground cumin
- ¼–½ tsp cayenne pepper (adjust to taste)
- 1.5 cups (400g) crushed tomatoes
- 2.5 cups (400g) cooked chickpeas (or canned, drained)
- ½ cup (120ml) vegetable stock
- 1 cup chopped spinach (fresh or frozen)
- ½–1 tsp salt (to taste)
- 1 tsp sugar
- 1 tsp garam masala
- 1 tbsp lemon juice
Instructions
- Heat oil in a large skillet or pot over medium heat.
- Add chopped onion and sauté until translucent (5–7 min).
- Stir in garlic and ginger; cook just until fragrant.
- Add spices (coriander, turmeric, cumin, cayenne). Stir for 1 min.
- Pour in crushed tomatoes; simmer for 5 minutes.
- Add chickpeas and vegetable stock. Simmer 10 minutes.
- Stir in spinach and cook until wilted (2–3 min).
- Season with salt, sugar, garam masala, and lemon juice.
- For extra creaminess, stir in coconut milk.
- Garnish with fresh cilantro and serve hot.
Notes
For extra creaminess, stir in coconut milk at the end. Frozen spinach works great if you’re short on time, and canned chickpeas make this a quick, no-fuss meal. Adjust the spice level to your taste!
- Prep Time: 10 minutes
- Cook Time: 25min
- Category: VEGETARIEN RECIPES
- Method: One-Pot / Stovetop
- Cuisine: Indian-Inspired / Vegan
Nutrition
- Serving Size: 4
- Calories: 320kcal
- Sugar: 6g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg