Chickpeas and Spinach Curry – just the name alone is enough to make my mouth water. This delightful dish has become a staple in my kitchen, and for good reason. It’s a true celebration of flavours and textures, combining chickpeas’s nutty goodness with spinach’s vibrant freshness, all enveloped in a richly spiced tomato-based sauce.
About the Recipe
If you love Indian cuisine or love exploring bold and robust flavours, this Chickpeas and Spinach Curry is a must-try. It’s a versatile dish customized to your taste preferences by adjusting the heat level or adding your favourite veggies. The best part? It’s a breeze to prepare, making it an excellent choice for busy weeknights or lazy weekends.
Why You’ll Love This Recipe
There are many reasons to love this Chickpeas and Spinach Curry. It’s incredibly nutritious, packing a powerful punch of plant-based protein, fibre, and essential vitamins and minerals from chickpeas and spinach. The blend of spices adds depth and complexity, while the fresh coriander leaves add a burst of freshness that ties everything together. It’s incredibly satisfying and filling, making it a perfect meal for those following a vegetarian or vegan lifestyle.
Chilli Cheese Omelette
Cooking Tips
To improve flavour, I recommend using dried chickpeas that have been soaked overnight, as they tend to have a more prosperous, nuttier taste compared to canned ones. What’s more, don’t be shy with the spices—they’re the stars of the show. And if you prefer a thicker consistency, feel free to mash some of the chickpeas against the side of the pan for a heartier texture.
Serving and Storing Suggestions
This Chickpeas and Spinach Curry is best served warm, accompanied by fluffy basmati rice or naan bread for sopping up the delectable gravy. It makes for a complete and satisfying meal, perfect for sharing with family or friends. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, and the flavours only improve with time. Serving size: 4-6 portions. Total preparation time: 45 minutes.
Similar Recipes
- Chana Masala (Indian-style chickpea curry)
- Palak Paneer (Indian spinach and cottage cheese curry)
- Aloo Gobi (Cauliflower and potato curry)
- Dal Makhani (Buttery lentil curry)
- Vegetable Jalfrezi
Nutrient Benefits
Not only is this Chickpeas and Spinach Curry a flavour powerhouse, but it’s also incredibly nutritious. Chickpeas are an excellent source of plant-based protein, fibre, and minerals like iron and zinc. Spinach, on the other hand, is rich in vitamins A, C, and K, folate, and antioxidants. Together, they create a nutritional powerhouse that will energize and satisfy you.
To improve flavour, I recommend using dried chickpeas that have been soaked overnight, as they tend to have a more prosperous, nuttier taste compared to canned ones. What’s more, don’t be shy with the spices—they’re the stars of the show. And if you prefer a thicker consistency, feel free to mash some of the chickpeas against the side of the pan for a heartier texture.
Chickpeas and Spinach Curry
Ingredients
- 100 gms Spinach (washed, chopped)
- 200 gms Chickpeas (soaked in a little salted water and drained (or canned chickpeas, drained))
- 3/4 tsp Ginger Garlic Paste
- 100 gms Tomatoes (chopped)
- 1 Onion (medium, finely chopped)
- 1 Green Chilli (medium, seeded, finely chopped)
- 1 tsp Cumin Powder
- 1 tsp Curry Paste
- 1/2 tsp Turmeric Powder
- 1 Green Capsicum (small, seeded, chopped)
- 2/3 cup Vegetable Stock or Water
- 1/2 tbsp Tomato Puree
- Salt as per taste
- 1 to 2 tbsp Coriander Leaves
Instructions
- Heat oil in a large pan.
- Add onion, green chilli and ginger garlic paste.
- Cook till onions are soft.
- Add the curry paste and cook for 30 to 45 seconds.
- Add the cumin powder and turmeric powder.
- Stir to mix well.
- Add the tomatoes and capsicum.
- Pour the stock and tomato puree.
- Stir and bring to a boil.
- Reduce heat and cover the pan with a lid.
- Simmer for 8 to 12 minutes.
- Add the spinach leaves and then the chickpeas.
- Cook for 3 to 5 minutes.
- Add coriander leaves and salt.
- Remove and serve hot with rice naan or chapatis.
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Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Frozen spinach works great in this recipe. Just thaw it and squeeze out any excess moisture before adding it to the curry. The flavour might be slightly different, but it’s still delicious.
Is this curry gluten-free?
This Chickpeas and Spinach Curry is naturally gluten-free, making it suitable for those following a gluten-free diet. Just be mindful of any additional ingredients you might add, like naan bread or rice.
Can I make this curry in advance?
This curry is perfect for meal prepping. In fact, the flavors tend to meld and deepen even further after a day or two in the refrigerator. When ready to serve, just reheat it gently on the stovetop or in the microwave.
What can I substitute for the tomato puree?
You can use crushed or diced fresh tomatoes if you don’t have tomato puree. The tomato component adds a lovely tanginess and helps create the curry’s luscious gravy.
How do I adjust the spice level?
If you prefer a milder curry, reduce the green chili or omit it entirely. Conversely, add an extra chilli or a pinch of cayenne pepper for a spicier kick. Taste and adjust the seasonings according to your personal preference.
1 comment
Fantastic recipe! I made this for myself and some friends and we all loved it. I made it again the same week!