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white bowl filled with white rice, chickpea and spinach curry with coriander and lemon wedge placed on white table along with 2 forks, pinch bowl of coriander and 2nd bowl of rice and curry behind.

Chickpea Spinach Curry

Chickpea Spinach Curry - quick, easy, gluten-free, nutritious and vegan curry made with minimal spices in a tomato-based sauce. This delicious and healthy spinach and chickpea curry gets ready in less than 20 minutes and makes a great wholesome midweek meal. It goes well with rice or any flatbread.
5 from 2 votes
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Course: Curries
Cuisine: Indian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 69kcal
Author: Geetha


1 cup =250ml ; 1 tbsp =15ml ; 1 tsp =5ml

  • 2 tbsp Oil
  • ½ tsp Cumin
  • ¼ cup/ 62 gms/ 1 small size Onion chopped
  • 1 tsp Ginger finely chopped
  • 1 tsp Garlic finely chopped
  • ⅕ cups/ 300 gms/ 3 medium size Tomato chopped
  • 2.5 cups/ 120 gms Fresh Spinach chopped
  • 240 gms Chickpea canned
  • ¼ tsp Turmeric
  • ½ tsp Chilli Powder / Cayenne Pepper
  • ½ tsp Ground Cumin/Cumin Powder
  • ½ tsp Ground Coriander/Coriander Powder
  • Salt as required
  • from ½ 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.



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.


Calories: 69kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 2mg | Iron: 1mg
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