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Chickpea and Spinach Curry Recipe

Chickpea and Spinach Curry recipe


This is a warm, flavorful dish with chickpeas and spinach in a spiced tomato sauce. It's a vegetarian curry that's perfect for dinner. You can eat it with rice or bread.


1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 can (400 g) diced tomatoes
1 can (400 g) chickpeas, drained and rinsed
150 g fresh spinach, roughly chopped
1 teaspoon garam masala
1/2 teaspoon salt
1/4 teaspoon black pepper
200 ml vegetable broth
2 tablespoons fresh cilantro, chopped
Cooked rice or naan bread, for serving


Heat the olive oil in a large pan over medium heat. Add the onion and cook until soft, about 5 minutes.
Add the garlic and ginger, cook for another 2 minutes until fragrant.
Stir in the cumin, coriander, turmeric, and cayenne pepper, and cook for 1 minute.
Pour in the diced tomatoes with their juice and the vegetable broth, and bring to a simmer.
Add the chickpeas and continue to simmer for 15 minutes.
Stir in the chopped spinach and cook until wilted, about 3 minutes.
Season with garam masala, salt, and black pepper. Cook for another 2 minutes.
Garnish with chopped cilantro and serve hot with rice or naan bread.

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