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Chickpea and Spinach Curry with Cilantro Yogurt and Pita Recipe

Chickpea and Spinach Curry with Cilantro Yogurt and Pita recipe


This is a warm, spicy curry made with chickpeas and spinach. It's served with a cool cilantro yogurt and soft pita bread. You cook the chickpeas with tomatoes and spices, then add spinach. It's yummy and good for you!


1 x (15 oz) can garbanzo beans (chickpeas), drained and rinsed
1 x (14 1/2 oz) can diced tomatoes
2 cups fresh spinach, roughly chopped
1 x 1 inch piece ginger root, minced
1/2 cup cilantro leaves, finely chopped
1/2 cup plain Greek yogurt
1 tablespoon curry powder
1 teaspoon garam masala
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons olive oil
4 pieces of pita bread


Heat a large pot over medium heat and add olive oil, swirling to coat the bottom.
Add minced ginger to the pot and cook, stirring constantly, until fragrant, about 1 minute.
Stir in curry powder, garam masala, garlic powder, and salt, cooking for another 30 seconds.
Add the drained chickpeas and diced tomatoes to the pot, along with 1/2 cup of water, and bring to a simmer.
Cook for 5 minutes, then add the chopped spinach in batches, allowing each batch to wilt before adding the next.
Continue to simmer for another 5 minutes, or until the chickpeas are tender and the spinach is fully wilted.
In a small bowl, mix the chopped cilantro with Greek yogurt and set aside.
Warm the pita bread in the oven or on a skillet until slightly crispy.
Serve the chickpea and spinach curry in bowls, topped with a dollop of cilantro yogurt, with warm pita on the side.

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