Spicy Chickpea Spinach Curry (Print Version)
Tender chickpeas and fresh spinach simmered in a vibrant, spicy tomato sauce with fragrant spices.
# Recipe Ingredients:
→ Legumes & Vegetables
01 - 2 tablespoons vegetable oil
02 - 1 large onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1–2 green chilies, finely chopped (adjust to taste)
06 - 1 can (14 oz) diced tomatoes
07 - 2 cans (14 oz each) chickpeas, drained and rinsed
08 - 7 oz fresh spinach, roughly chopped
→ Spices
09 - 1 teaspoon cumin seeds
10 - 1 teaspoon ground coriander
11 - 1 teaspoon ground turmeric
12 - 1 teaspoon garam masala
13 - 1/2 teaspoon chili powder
14 - 1 teaspoon salt (or to taste)
15 - 1/2 teaspoon black pepper
→ Liquids & Others
16 - 3/4 cup + 2 tablespoons water or vegetable broth
17 - Juice of 1/2 lemon
18 - Fresh cilantro, chopped (for garnish)
# Directions:
01 - Heat vegetable oil in a large skillet or saucepan over medium heat. Add cumin seeds and sauté for 30 seconds until fragrant.
02 - Add finely chopped onion and cook for 5 to 7 minutes until softened and golden brown.
03 - Stir in minced garlic, grated ginger, and chopped green chilies. Cook for 1 to 2 minutes until fragrant.
04 - Add ground coriander, turmeric, garam masala, chili powder, salt, and black pepper. Stir continuously and cook for 1 minute to release flavors.
05 - Pour in diced tomatoes and simmer for 5 minutes, stirring occasionally, until they start to break down.
06 - Add drained chickpeas and water or vegetable broth. Stir well, bring to a simmer, and cook uncovered for 10 minutes.
07 - Add roughly chopped spinach and cook for 3 to 5 minutes until wilted and the curry thickens slightly.
08 - Stir in lemon juice, then taste and adjust seasoning as needed.
09 - Sprinkle freshly chopped cilantro on top before serving.
# Expert Advice:
01 -
- It comes together in under 45 minutes, which means weeknight dinners don't feel like a production.
- The spices bloom in hot oil, creating a flavor foundation that tastes far more complex than the effort requires.
- Chickpeas give you real protein and substance without any fussiness, and the spinach wilts right in at the end.
02 -
- Don't skip the cumin seeds blooming in oil at the start—that single moment of sizzling is where a lot of the curry's character comes from.
- If your spinach releases too much water and the curry gets thin, just let it simmer uncovered for another minute or two to thicken up.
- Taste as you go, especially with the lemon juice and salt—these final adjustments transform the dish from good to exactly right for your palate.
03 -
- Toast your whole spices like cumin seeds briefly before grinding if you have them whole—the flavor difference is remarkable.
- Keep your heat at a gentle simmer rather than a rolling boil, so the spinach stays bright and the sauce develops depth instead of reducing too quickly.
- Make sure your lemon juice goes in at the very end—adding it too early can cause the spinach to lose its vibrant color.