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Chickpea Spinach Curry

Chickpea & Spinach Curry

by Nabeela Kauser
Craving something hearty, healthy, and downright delish? Look no further than this chickpea and spinach curry. It's the go-to comfort food that not only satisfies your taste buds but also nourishes your body.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 210 kcal

Ingredients

  • 2 tbsp Oil
  • 1 Onion Finely chopped
  • 3 cloves Garlic Minced
  • 1 tsp Ginger Grated
  • 1 tsp Cumin Seeds
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Chilli Powder Adjust to taste
  • 400 g Chickpeas Canned
  • 100 g Spinach Washed and chopped
  • 400 g Canned Tomatoes
  • 1 tsp Salt Adjust to taste
  • 1/2 tsp Black Pepper
  • 1 tsp Garam Masala
  • Coriander For garnish

Instructions

  • Heat the vegetable oil in a large pot over medium heat.
  • Add the cumin seeds and let them sizzle for about 20 seconds until fragrant.
  • Add the chopped onions and sauté until they turn golden brown, about 5-6 minutes.
  • Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until the raw smell disappears.
  • Add the ground coriander, turmeric, and chili powder. Stir well to coat the onions with the spices.
  • Pour in the canned diced tomatoes and cook for 5-6 minutes, allowing the tomatoes to break down and the flavours to meld.
  • Add the drained chickpeas to the pot. Stir to combine them with the tomato and spice mixture.
  • Pour in about 250ml water. Stir, cover the pot, and let the mixture simmer for about 10 minutes.
  • Gradually add the chopped spinach to the pot, stirring until it wilts down.
  • Season the curry with salt, black pepper, and garam masala. Adjust the seasoning according to your taste preferences.
  • Simmer the curry for an additional 5-7 minutes, allowing the flavours to develop and the spinach to cook fully.
  • Once the curry is well-combined and the flavours have melded, remove it from heat.
  • Serve the chickpea and spinach curry over cooked rice or with your favourite bread. Garnish with fresh cilantro.

Notes

Feel free to adjust the chilli powder according to your preferred level of spiciness.
You can customise the recipe by adding other vegetables like bell peppers or carrots if desired.
Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 210kcalCarbohydrates: 26gProtein: 8gFat: 10gSaturated Fat: 1gTrans Fat: 0.03gSodium: 1018mgPotassium: 658mgFibre: 8gSugar: 6gVitamin A: 2657IUVitamin C: 19mgCalcium: 115mgIron: 4mg
Keyword Chickpeas, Cooking, Curry, Food, Lentils, Palak, Recipe, Saag, Spinach, Vegan, Vegetarian
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