This curried chickpea and spinach dish is simple, quick, and absolutely delicious. It’s the perfect comfort food when the weather turns chilly and you need something warm and hearty. This easy recipe comes together in no time, making it ideal for busy weeknights—especially when I get home late from work. We love making a version of this every week because it’s so satisfying and effortless. Use your favorite curry blend, whether it’s homemade or store-bought, to make it your own.
INGREDIENTS
- 3 tablespoons olive oil
- 4 garlic cloves, chopped
- 1 red chili, coarsely chopped (optional for heat; or use ½ teaspoon dried chili flakes – remove seeds for milder heat if using fresh)
- 1-inch piece of ginger, peeled and finely chopped or grated
- 8 oz fresh or frozen chopped spinach, washed and drained if needed
- 1 onion, finely chopped
- 1½-2 tablespoons curry powder (any variety; red Thai curry powder works well)
- 1 teaspoon ground chili powder
- 1 tablespoon tomato paste
- 1 (19 oz) can chickpeas, drained and rinsed
- 1 (28 oz) can whole or diced tomatoes with juices
- ¼ cup fresh cilantro, plus extra for garnish (optional)
- Salt and pepper to taste
- Flatbread/naan or steamed white rice, for serving
DIRECTIONS
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onion, garlic, chili, and ginger, and sauté for 3-4 minutes until fragrant and softened.
- Stir in the curry powder and chili powder, cooking for another minute to toast the spices.
- Add the tomato paste and cook for 1 minute, stirring to combine with the spice mixture.
- Pour in ¼ cup of water, then add the spinach. Cook for a few minutes until the spinach wilts.
- Add the chickpeas and tomatoes with their juices. If using whole tomatoes, crush them with your hands or the back of a spoon. Stir in another ½ cup of water.
- Season with salt and pepper. Simmer for 10-15 minutes, or until the tomatoes break down and the sauce thickens to your liking.
- Remove from heat and garnish with fresh cilantro, if desired. Serve with rice and/or naan.
RECIPE NOTES
- Freezing: Portion the dish into containers, let it cool completely, and freeze for up to 2 months. To reheat, thaw in the fridge overnight and warm on the stove or in the microwave until hot.
- Creamy Variation: For added richness, stir in a splash of cream or coconut milk just before removing from heat, or serve with a dollop of yogurt.
Recipe adapted from Bon Appétit.
