Super easy 1-pot Indian chickpea and spinach curry ready in just 10 minutes! Packed with flavour, not too spicy, and perfect as a meal or side dish.

We love Indian-style meals, and over the years, this chickpea and spinach curry recipe has quickly become a family-favourite.

My pantry is usually well-stocked up with beans, rice, tomatoes, and spices.

So when I don’t feel like spending too much time cooking and my fridge is half empty,  this is one of my go-to cupboard recipes. 

It’s one of those quick meals you can whip up in no time, without planning ahead. It comes together all in one pot, and it’s incredibly simple to prepare.

I can’t claim this 10-minute chickpea and spinach curry is a super traditional Indian recipe, but it’s an easier and quicker version of the traditional Indian Chana Masala recipe. 

This vegan chickpea curry is also naturally gluten-free, and nut-free. You can eat it hot or cold, it’s totally freezer-friendly and easy to customise.

All the good reasons to give it a try!

spinach and chickpea curry served with rice

Easy Chana Masala Ingredients

To make this easy simplified version of chana masala, you’ll need just a bunch of cupboard ingredients:

Chickpeas

Onion

Garlic

Ginger

Ghee or vegetable oil

Tomatoes

Spinach

Spice mix

recipe ingredients: chickpeas, tomatoes, spinach, spices, onion, garlic, ginger, vegetable oil

SPICES

Ground cumin, coriander, turmeric, and garam masala come together to bring this dish to the next level.

If you want to give it a more authentic touch, add a generous teaspoon of dried mango powder (amchoor powder).

If you have trouble finding garam masala, you can substitute it with mild curry powder or a jarred mild curry paste.

Your curry won’t end up tasting exactly the same, but I’m confident it will still be delicious.

TOMATOES

You can go for canned tomatoes, or fresh tomatoes (seems odd but the San Marzano variety are great for these kinds of recipes).

I like to use canned whole tomatoes but chopped tomatoes work just fine.

If you don’t fancy their chunky texture, blitz the tomatoes with the onion/garlic/ginger mix, or use pureed tomatoes.

SPINACH

I use fresh spinach or baby spinach whenever possible. But frozen spinach works just as great. Simply add them frozen whilst your curry sauce cooks.

Dry or Canned Chickpeas

You can use canned chickpeas, jarred chickpeas or dry chickpeas prepared in advance.

I personally recommend chickpeas sold in jars, as I feel they have a less mushy texture and hold up better their texture, but feel free to use whichever you like.

If you use dry chickpeas, remember to soak them overnight. Then, the next day, drain them and boil them in plenty of water for about an hour and a half.

Or you can cook overnight soaked dry chickpeas in an instant pot for about 15-20 minutes.

Make sure you don’t throw away their cooking water, so you can use it to make the curry sauce.

How To Make Spinach and Chickpea Curry

The recipe couldn’t be easier, requiring just 10 minutes to make, and a few easy-to-follow steps. 

spinach chickpea curry step by step recipe collage: 1 image shows onion garlic ginger mixture sauteed in a pan, 2 image shows the spices added into the pan, 3 image shows tomatoes added in, 4 image shows spinach and chickpeas added into the pan

1. Place the onion, garlic, and ginger in a food processor and pulse until you have a creamy but slightly chunky mixture.

Alternatively, you can finely mince the onion and grate the garlic and ginger. Heat a large pan with the oil or ghee, then add the onion mixture and saute for 2 minutes, until softened.

2. Stir in the spices and a generous pinch of salt, and cook for a further 2 minutes, adding a splash of water to prevent burning.

3. Add the tomatoes and continue to cook for a further 2 minutes, pushing them with a spoon to the sides of the pan to break them up into chunks.

4. Finally, add the chickpeas, the spinach leaves and the remaining water, and cook for a further 2-3 minutes.  Turn off the heat, sprinkle with lemon juice and serve.

spinach and chickpea curry in a large pot, served with rice on the side

Although it’s totally optional, feel free to substitute some of the water with a splash of coconut milk if you fancy.

It adds a layer of flavour and cuts up a little of the spiciness. 

I like to garnish my curry with generous chopped coriander and lemon wedges, but they are both optional.

Serve it either with steamed jasmine or basmati rice, or with naan or chapatis.

Add extra veggies/protein 

This chickpea curry is extremely versatile, so feel free to add extra ingredients if you want, and adjust cooking times accordingly. Below are some great options:

  • Baby kale
  • Potatoes or sweet potatoes – peeled and finely cubed
  • Bell peppers – sliced
  • Carrots – finely cubed
  • Leek – finely sliced 
  • Pumpkin or butternut squash – finely cubed
  • Chicken– sliced or cubed
  • Tofu, seitan or paneer– cubed

Can I freeze spinach and chickpea curry?

Absolutely yes!

This curry freezes beautifully. Make a big batch and store it into individual freezer-friendly containers. You can store in the freezer for up to 2 months. 

More curry recipes to try:

Thai Red Fish Curry – Loaded with flavour, super easy to make, and you can use any fish you like!

Vegan Thai Green Curry (Ready in Just 20 min!) – Another great vegan curry recipe, super quick to prepare and easy to customise.

 

spinach and chickpea curry recipe
Print Recipe
5 from 1 vote

Quick Chickpea and Spinach Curry

Super easy 1-pot Indian chickpea and spinach curry ready in just 10 minutes! Packed with flavour, not too spicy, and perfect as a meal or side dish.
Prep Time2 mins
Cook Time10 mins
Course: Main Course
Cuisine: Indian
Keyword: curry, dairy-free, family meal, gluten-free, one pot, quick meal, vegan, vegetarian
Servings: 4
Calories: 342kcal
Author: The Petite Cook

Ingredients

  • 3 onions cut into quarters
  • 3 garlic cloves
  • 2 cm fresh ginger, peeled about 1 tsp grated
  • 2 tbsp vegetable oil or ghee
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp ground cayenne pepper optional
  • fine sea salt to taste
  • 1 tsp amchoor powder optional
  • 3 whole canned tomatoes, or 300 gr canned chopped tomatoes
  • 800 gr jarred or canned chickpeas, drained 2 cans
  • 150 gr spinach leaves
  • 1 tbsp lemon juice
  • 300 ml hot water or vegetable stock

To serve:

  • 380 gr steamed jasmin or basmati rice
  • 2 tbsp fresh coriander leaves finely chopped
  • 1 lemon cut into wedges

Instructions

  • Place the onion, garlic, and ginger in a food processor and pulse until you have a creamy but slightly chunky mixture.
  • Alternatively, you can finely mince the onion and grate the garlic and ginger. Heat a large pan with the oil or ghee over medium heat, then add the onion mixture and saute for 2 minutes, until softened.
  • Stir in the spices and a generous pinch of salt, and cook for a further 2 minutes, adding a splash of water to prevent burning.
  • Add the tomatoes and continue to cook for a further 2 minutes, pushing them with a spoon to the sides of the pan to break them up into chunks.
  • Add the chickpeas, the spinach leaves and the remaining water, and cook for a further 2-3 minutes.
  • Turn off the heat, sprinkle with lemon juice and serve your spinach and chickpea curry with steamed basmati rice.

Notes

1.If you use dry chickpeas, remember to soak them overnight. Then, the next day, drain them and boil them in plenty of water for about an hour and a half.
2. You can use frozen spinach leaves instead of fresh. Simply add them frozen whilst your curry sauce cooks.
3. You can use canned tomatoes, or fresh tomatoes. I like to use canned whole tomatoes but chopped tomatoes work just fine.
If you don't fancy their chunky texture, blitz the tomatoes with the onion/garlic/ginger mix, or use pureed tomatoes.
4. Although it's totally optional, feel free to substitute some of the water with a splash of coconut milk if you fancy.
Storage tips:
Place leftovers in an airtight container and store in the fridge up to 2 days. Alternatively, store in the freezer for up to 2 months.
Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

Nutrition

Calories: 342kcal | Carbohydrates: 50g | Protein: 15g | Fat: 12g | Saturated Fat: 6g | Sodium: 1035mg | Potassium: 1229mg | Fiber: 15g | Sugar: 11g | Vitamin A: 4115IU | Vitamin C: 48mg | Calcium: 226mg | Iron: 7mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.