Dinner

Chickpea and Spinach Curry Recipe

ByMaya bella December 5, 2025December 5, 2025

Introduction

This Chickpea and Spinach Curry is creamy, spicy, and packed with wholesome ingredients that make you feel nourished from the inside out. It’s a simple, satisfying dish perfect for a cozy weeknight meal.

A white bowl filled halfway with fluffy white rice topped with small green parsley leaves and red chili flakes, and the other half with thick, rich chickpea curry made of a deep reddish-brown sauce mixed with chickpeas and visible green spinach leaves, garnished with chopped peanuts and parsley. A silver spoon is scooping some curry from the bowl. The bowl is placed on a dark wooden surface with scattered peanuts and parsley around, and a light beige cloth in the corner, all on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans chickpeas, drained and rinsed
4 cups fresh spinach
1 can coconut milk
1 onion, diced
3 cloves garlic, minced
1 tbsp ginger, grated
2 tbsp curry powder
1 tsp turmeric
1 tbsp vegetable oil
Salt to taste
Juice of 1 lemon

Instructions

Step 1: Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent.
Step 2: Stir in the minced garlic, grated ginger, curry powder, and turmeric. Cook for about 1 minute until fragrant.
Step 3: Add the drained chickpeas to the pot and mix well so they are coated with the spices.
Step 4: Pour in the coconut milk and bring the mixture to a simmer. Let it cook gently for 10 minutes, allowing the flavors to develop.
Step 5: Add the fresh spinach and cook until it wilts, stirring occasionally. It might look like a lot at first, but it will shrink down.
Step 6: Squeeze in the lemon juice and season with salt to taste. Stir well and adjust the seasoning if needed.
Step 7: Serve the curry hot, with rice or naan bread if you like.

Tips & Variations

For extra heat, add a chopped chili or a pinch of cayenne pepper along with the spices.
You can substitute kale or Swiss chard for the spinach if you prefer a different green.
To make it vegan-friendly, ensure the vegetable oil is plant-based and skip any dairy sides.
Leftover curry tastes even better the next day as the flavors deepen.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a creamy texture.

How to Serve

A white round bowl filled with two main layers: on the left side, a thick, rich brown stew with chickpeas and spinach leaves, topped with chopped peanuts and bright green parsley; on the right side, fluffy white rice sprinkled with small red chili flakes and green parsley pieces, creating a fresh contrast. A silver spoon is partially dipped into the stew, resting near the center. The bowl is set on a white marbled surface scattered with peanuts and parsley leaves around it, adding texture to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook the dried chickpeas thoroughly before using them in this recipe. This will take more time but can enhance the flavor and texture.

Is this curry gluten-free?

Yes, this recipe is naturally gluten-free as long as you serve it with gluten-free sides like rice. Just be sure any additional bread or accompaniments are gluten-free if needed.