Chickpea Spinach Curry – quick, easy, gluten-free, nutritious and vegan curry made with minimal spices in a tomato-based sauce. This delicious and nutritious curry gets ready in less than 20 minutes and makes a great wholesome midweek meal. Chana Palak goes well with rice or any flatbread.
This Indian chickpea curry popularly called chana palak is one of the most common and cheapest dishes made in many households. Perhaps it is a versatile dish that goes well with rice and any flatbread such as chapati, paratha, naan, kulcha. Although there are many versions available and each household has their own way of making it, here I am sharing my simple version made with basic spices.
This delicious curry can be doubled or tripled to feed the crowd or store in freezer to use on some weekdays to save your cooking time. Divide the curry into desired portions and store in freezer friendly container in freezer. Thaw each portion in the fridge, the night before you plan to have it for meals.
As always, you will find the full ingredients list with measurements and detailed recipe instructions in a separate recipe box underneath the text section. To bypass the text section choose “SCROLL TO RECIPE” or “PRINT RECIPE” or click the “SCROLL TO VIDEO” option to watch the full video of this recipe. All options are located at the beginning of the post.
Chickpea and Spinach Curry Recipe Variations
Coconut milk adds a creamy texture and imparts a lovely flavour. It also helps to thicken the curry. Stir in at the end just before you switch the flame off.
You may add paprika to impart a bright red colour to make curry look appealing.
How to Serve Spinach Chickpea Curry
This Indian chickpea curry with spinach paired with plain rice, kosambari and papad makes a comfort and hearty weeknight meal.
On lazy days or on weekdays when you are short of time, serve it with roti or chapati or any flatbread and a simple salad.
Watch How to Make Simple Chickpea Spinach Curry
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More Weeknight Curry Recipes
Vegetables: onion, ginger, garlic, tomato, coriander. I have used fresh tomatoes, but you can substitute it with canned chopped tomatoes or puree or passata. Do not use passata that contain basil.
Spices and Seasoning: cumin, salt, turmeric, chilli powder/cayenne pepper, ground cumin, ground coriander.
Chickpea (Garbanzo Bean): I have used canned chickpea. You can use dried chickpea as well but it is time taking process. Soak it overnight and cook until soft and tender. Best option is to prep ahead and store it in the fridge/freezer so you can save time on busy weekdays.
Spinach: I have used fresh chopped spinach. Frozen or pureed spinach works well in this recipe. In fact frozen spinach saves a lot of prep time as well.
Lime Juice (optional): It enhances the flavour of the dish. You can reduce the quantity or skip it if you feel the citrus flavour could be too strong for the dish.
1. Heat oil over medium-low flame. Once oil is hot, put cumin and let it sizzle for few seconds.
2. Add onion, finely chopped garlic, ginger, saute for 3-4 minutes or until onion turns soft and translucent.
3. Reduce the flame to the lowest setting, add dry spices – turmeric, chilli powder/cayenne pepper, ground cumin, ground coriander. Stir in quickly to avoid burning the spices. Cook for a minute until the raw aroma of spices vanishes.
4. Now stir in tomatoes, salt, chopped spinach. Slightly increase the flame, stir well and cook for 5 minutes until tomatoes are mushy and soft.
5. Add boiled chickpea, water, stir until well combined. Close the pan with a lid and simmer for 5 minutes.
6. After 5 minutes, switch off the flame and take the lid off the pan. Taste the chan palak and add salt if required. Finally, add coriander, lime juice and mix well.
Serve piping hot chickpea and spinach curry with rice or any flatbread.
Fresh tomatoes can be substituted with canned tomatoes or passata.
Add lime juice at the end after you turn the flame off.
Canned chickpea can be swapped with freshly boiled chickpea. However, it is a time-consuming process to prep it. Pre-planning is necessary as you have to soak dried chickpea overnight or at least 6-7 hours and then cook it in a pressure cooker for 2-3 whistles or slow cook on stovetop until it turns soft and holds its shape but not mushy. Although you can cook it without soaking, I wouldn’t suggest that method as pre-soaking helps to make chickpea more digestible.
Freshly chopped spinach can be substituted with frozen or pureed spinach.
More Chickpea Recipes
Chickpea Spinach Curry
1 cup =250ml ; 1 tbsp =15ml ; 1 tsp =5ml
- 2 tbsp Oil
- 1/2 tsp Cumin
- 1/4 cup/ 62 gms/ 1 small size Onion chopped
- 1 tsp Ginger finely chopped
- 1 tsp Garlic finely chopped
- 1/5 cups/ 300 gms/ 3 medium size Tomato chopped
- 2.5 cups/ 120 gms Fresh Spinach chopped
- 240 gms Chickpea canned
- 1/4 tsp Turmeric
- 1/2 tsp Chilli Powder / Cayenne Pepper
- 1/2 tsp Ground Cumin/Cumin Powder
- 1/2 tsp Ground Coriander/Coriander Powder
- Salt as required
- from 1/2 lime / 1 tbsp Lime Juice adjust to suit your taste
- Coriander handful
- Drain the liquid and wash canned chickpea few times under tap water and keep them aside.
- Heat oil over medium-low flame. Once the oil is hot, put cumin and let it sizzle for few a seconds.
- Add onion, finely chopped garlic, ginger, saute for 3-4 minutes or until onion turns soft and translucent.
- Reduce the flame to the lowest setting, add dry spices – turmeric, chilli powder/cayenne pepper, ground cumin, ground coriander. Stir in quickly to avoid burning the spices. Cook for a minute until the raw aroma of spices vanishes.
- Now stir in tomatoes, salt, chopped spinach. Slightly increase the flame, stir well and cook for 5 minutes until tomatoes are mushy and soft.
- Add boiled chickpea, water, stir until well combined. Close the pan with a lid and simmer for 5 minutes.
- After 5 minutes, switch off the flame and take the lid off the pan. Taste the curry and add salt if required. Finally, add coriander, lime juice and mix well.
- Serve healthy and nutritious chickpea spinach curry with rice or flatbread of your choice.
KEEP IN TOUCH
Do let me know if you make this simple chana palak. I love to get feedback from readers.