Spicy Chickpea Spinach Curry (Printable)

Tender chickpeas and fresh spinach in a vibrant spicy tomato sauce with aromatic spices.

# What You Need:

→ 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 (14 oz) can diced tomatoes
07 - 2 (14 oz each) cans 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)

# Steps:

01 - Warm vegetable oil in a large skillet over medium heat. Add cumin seeds and sauté for 30 seconds until fragrant.
02 - Add the 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 to release their flavors.
04 - Mix in ground coriander, turmeric, garam masala, chili powder, salt, and black pepper; cook while stirring for 1 minute.
05 - Pour in diced tomatoes and simmer for 5 minutes, stirring occasionally until they break down and form a sauce.
06 - Stir in chickpeas and water or vegetable broth. Bring to a simmer and cook uncovered for 10 minutes.
07 - Add the chopped spinach and cook for 3 to 5 minutes until wilted and the curry thickens slightly.
08 - Stir in the lemon juice, taste, and adjust seasoning as needed.
09 - Sprinkle fresh chopped cilantro on top before serving.

# Expert Hints:

01 -
  • It's ready in under an hour and tastes like you've been simmering something all day.
  • The spinach wilts right at the end, so it stays vibrant and adds nutrition without bitterness.
  • You can dial the heat up or down depending on your mood and who's eating.
  • One pot, minimal fuss, and it's naturally vegan if that matters to your table.
02 -
  • Rinsing canned chickpeas isn't optional—that starchy liquid makes the texture gluey instead of creamy.
  • The spinach goes in last because it releases water and would dilute your sauce if it cooked the whole time.
  • If your curry seems too thin after everything is done, let it simmer a few extra minutes uncovered while the spinach finishes.
  • Taste before you declare it finished—canned tomatoes and chickpeas vary in salt content, and lemon brightness matters more than you'd think.
03 -
  • If you like heat that lingers, add an extra green chili and let it simmer in the sauce for the full cooking time instead of just the first minute.
  • Toasting your cumin seeds right in the dry pan for ten seconds before adding oil doubles their fragrance and gives the curry a more polished taste.
  • Make a double batch and freeze half—it reheats beautifully and becomes a weeknight gift to your future self.

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