Every week, this chickpea and spinach curry takes the central stage in our kitchen. As someone in Pakistani heritage, I put my own twist on the classic South Asian Chana Masala and made it practical on weekdays. It’s quick, easy and packed with both protein and vegetables. It was that he fed his husband and son without juggling multiple dishes.
The beauty of this chickpea curry lies in its simplicity and adaptability. Perfect for busy weekday nights. It is packed with such lovely flavors (raw inger! garlic! turmeric!) and the coconut milk gives it a creamy depth. Plus, you only need one pot, making cleanup easier.
The best part is that this dish is mostly pantry friendly. You will need a set of 2+1+1, that is, two cans of chickpeas, a can of tomato sauce, and a can of coconut milk. The only fresh ingredients you need are spinach, ginger and garlic (but store-bought ginger and garlic can work in a pinch).
To keep FAM complaints at bay (“Mamma, Chickpeas, Again?”), I have found a way to make everyone enjoyable by having them choose their own customized pairing. We all enjoy this dish differently. My son loves scooping up with garlic naan (I always have some in the freezer).
Simply recipe / Mihera Kozaric Severek
Make this curry yourself
This chickpea curry is wonderful and versatile and can be easily fortified with a variety of vegetables. If spinach is not born, do not hesitate to use frozen ones. Use 1 cup instead of 2 cups fresh.
I also want to replace spinach with stemmed dinosaur kale or Swiss chard. Add these hearty greens a little earlier than fresh spinach, as they take about 5-7 minutes to cook until they’re tender. You can also add other frozen vegetables such as carrots to make your plate more vibrant and heartfelt.
Cook Mode
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1/4 cup Vegetable oil
2 Small spoons Grated garlic (Approximately 3-4 garlic cloves)
2 Small spoons Grated inger (From a peeled inger about an inch)
1/2 Small spoons ground Cayenne
1/2 Small spoons Grind turmeric
1 (15–Ounce) can Tomato sauce
2 (15-ounces) can Chickpeasdrained and rinsed
1 (15–Ounce) Full fat can be used Coconut milk
1/2 Small spoons Kosher saltor tastes
Two pack cups Spinach baby (About 5 Ounce))
Heat the oil and fry the garlic and ginger:
Heat the oil in a large bottomed pot or Dutch oven over medium heat. If the oil is shiny, add grated garlic and ginger. Be careful as the mixture will splash out. Stir constantly, cook until the scent is good, about 1 minute, and slightly lower the heat if necessary.
Add seasonings, chickpeas and coconut milk.
Add the cayenne and turmeric and stir for 30 seconds. Slowly pour in the tomato sauce (temporarily cover the pot to minimize splatter). Add the chickpeas to the pan and stir in the coconut milk. Season with salt, reduce heat and bring the mixture to a gentle stew. Cover with a lid and cook until the flavors blend together and the sauce is slightly thicker. 10-12 minutes.
Destroy spinach:
Add salt if taste and need. Add fresh spinach, turn off the heat and cover with a lid. After the spinach has withd in a few minutes, stir it into the curry. Serve warm with rice, naan or sourdough.
Store remaining curry in an airtight container in the fridge for up to 4 days. If the curry becomes thick in the fridge, add a splash of water or coconut milk to loosen it while reheating.
Do you like this recipe? Let us know with ratings and reviews!
Simply recipe / Mihera Kozaric Severek
Nutrition Facts (Each serving)
624 calories 41g Fat 54g Carbohydrates 18g Protein
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Nutritional Fact Serving: 4 servings calories 1 serving worth a day * 41g 52% saturated fat 23g 113% 0mg 0% 1400mg 61% 54g 20% dietary fiber 14g 52% total sugar 12g Food nutrients contribute to your daily diet. General nutritional advice uses 2,000 calories per day.
Nutrition information must be calculated using a component database and considered an estimate. If multiple ingredients are given alternatives, the first listed one is calculated for nutrition. Decorations and optional ingredients are not included.
