Chickpea and Spinach Curry
A hearty and flavorful chickpea and spinach curry that's packed with nutrients and spices. Perfect for a comforting meal any day of the week!
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Ingredients
Yields 4 servings
- (1) onion, diced
- (3 cloves) garlic, minced
- (1 tbsp) ginger, grated
- (1 tbsp) curry powder
- (1 tsp) ground cumin
- (1 tsp) ground coriander
- (1/2 tsp) turmeric
- (1/4 tsp) cayenne pepper
- (1 can / 15 oz) chickpeas, drained and rinsed
- (1 can / 14 oz) coconut milk
- (1 (10 oz) pack) fresh spinach
- (1 cup) vegetable broth
- (2 tbsp) cooking oil (like olive or coconut)
- (1) lime, juiced
- (1/2 tsp) salt
- (1/4 tsp) black pepper
Instructions
- 1
In a large pot, heat (2 tbsp) cooking oil over medium heat.
- 2
Add the (1) onion to the pot and sauté for about 5 minutes until translucent.
- 3
Stir in the (3 cloves) garlic and (1 tbsp) ginger, cooking for an additional 2 minutes until fragrant.
- 4
Sprinkle in (1 tbsp) curry powder, (1 tsp) ground cumin, (1 tsp) ground coriander, (1/2 tsp) turmeric, and (1/4 tsp) cayenne pepper. Stir for 1 minute to toast the spices.
- 5
Add the (1 can / 15 oz) chickpeas, (1 can / 14 oz) coconut milk, and (1 cup) vegetable broth. Bring to a simmer, stirring to combine.
- 6
Reduce heat to low and simmer uncovered for about 20 minutes, allowing the curry to thicken slightly.
- 7
After 20 minutes, stir in the (1 (10 oz) pack) fresh spinach and cook for an additional 5 minutes until wilted.
- 8
Season with (1/2 tsp) salt, (1/4 tsp) black pepper, and (1) lime juiced. Stir well to combine and remove from heat.
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