Easy Curry Chickpeas & Spinach

Curry Chickpeas in an insanely popular vegan dish that’s ridiculously tasty and super easy to make.

Yield: 4 Servings

Level: Easy

Total: 45 minutes

Prep: 20 minutes

Cook: 1 hour


4 tablespoons olive oil

1 medium onion, chopped

1 1/2 teaspoon ground ginger

1 tablespoon minced garlic

2 teaspoons raw sugar

2 teaspoons curry powder

2 Tablespoons tomato paste

1 (16-ounce) cans chickpeas, drained and rinsed

1 (14 1/2-ounce) can diced tomatoes, drained (or fresh tomatoes)

1 Tablespoon lemon juice

2 Tablespoons butter (optional)

Salt and pepper to taste

4 cups fresh spinach

1/2 cup water

2 cups rice


Prepare rice according to package directions.

In a large skillet, heat oil on medium-high. Combine onion, ginger, garlic, sugar, curry powder, and tomato paste. Saute and stir frequently for about 3 minutes.

Add chickpeas, diced tomatoes with their liquid, lemon juice, and butter; season with salt and pepper. Simmer, stirring occasionally, for 10-12 minutes, until chickpeas are soft, but not mushy.

Stir in the spinach and water (it will look like a lot, but it will break down fast); season with salt and pepper. Cook for 1-2 more minutes, or until spinach wilts.

Serve over hot rice. Garnish with cilantro.

Tips & Tricks

  1. Add cumin and turmeric for more flavor..

  2. Kick it up a notch with cayenne pepper.