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Spinach and Chickpea Curry

This hearty spinach and chickpea curry combines leafy greens with creamy canned chickpeas in a fragrant spice sauce. It’s a quick, wholesome dish with a velvety texture and vibrant green hues, perfect for busy weeknights. The dish is simmered until thickened and finished with a squeeze of lemon for brightness.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Global
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 thumb-sized piece ginger grated
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1 can (400g) chickpeas rinsed and drained
  • 400 ml coconut milk full-fat preferred
  • 4 cups fresh spinach packed
  • 1 tablespoon lemon juice
  • 2 tablespoons oil olive or coconut
  • to taste salt

Equipment

  • Deep skillet or large saucepan
  • Wooden spoon
  • Measuring spoons
  • Knife

Method
 

  1. Heat oil in a deep skillet over medium heat until shimmering. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it turns golden and fragrant.
  2. Add minced garlic and grated ginger to the pan. Cook for 1 minute, stirring constantly, until the mixture releases a fragrant aroma.
  3. Stir in curry powder and turmeric, cooking for 30 seconds until the spices become fragrant and slightly darker in color.
  4. Pour in the rinsed chickpeas and coconut milk, stirring well to combine everything. Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the sauce to thicken slightly.
  5. Add the fresh spinach in batches, stirring until each handful wilts and turns vibrant green, about 2-3 minutes.
  6. Season with salt to taste and squeeze in lemon juice. Stir to evenly distribute the flavors, then remove from heat.
  7. Let the curry rest for a minute to allow flavors to meld. Serve hot over rice or with your favorite bread, garnished with extra lemon if desired.