Chickpea Spinach Curry

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.

5 from 10 votes

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.

Prep Time5

Cook Time15

Total Time20

Course: Curries

Cuisine: Indian

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings:

Calories: 135kcal

Author: Geetha

Ingredients

1 Cup =250ml ; 1 Tablespoon =15ml ; 1 Teaspoon =5ml

1 Tablespoon Oil
½ Teaspoon Cumin seeds
¼ cup (or) 62 gms (or) 1 small size Onion chopped
1 Teaspoon Ginger finely chopped
1 Teaspoon Garlic finely chopped
⅕ cups (or) 300 gms (or) 3 medium size Tomato chopped
2.5 cups (or) 120 gms Fresh Spinach chopped
240 gms Chickpea canned
¼ Teaspoon Turmeric
½ Teaspoon Chilli Powder / Cayenne Pepper
½ Teaspoon Ground Cumin/Cumin Powder
½ Teaspoon Ground Coriander/Coriander Powder
Salt as required
from ½ lime (or) 1 Tablespoon Lime Juice adjust to suit your taste
Coriander leaves handful
¾ Cup Water

Instructions

Drain the liquid and wash canned chickpea few times under tap water and keep them aside.
240 gms Chickpea
Heat oil over medium-low flame. Once the oil is hot, put cumin and let it sizzle for few a seconds.
1 Tablespoon Oil, ½ Teaspoon Cumin seeds
Add onion, finely chopped garlic, ginger, saute for 3-4 minutes or until onion turns soft and translucent.
¼ cup (or) 62 gms (or) 1 small size Onion, 1 Teaspoon Garlic, 1 Teaspoon Ginger
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.
¼ Teaspoon Turmeric, ½ Teaspoon Chilli Powder / Cayenne Pepper, ½ Teaspoon Ground Cumin/Cumin Powder, ½ Teaspoon Ground Coriander/Coriander Powder
Now stir in tomatoes, salt, chopped spinach. Slightly increase the flame, stir well and cook for 5 minutes until tomatoes are mushy and soft.
⅕ cups (or) 300 gms (or) 3 medium size Tomato, Salt, 2.5 cups (or) 120 gms Fresh Spinach
Add boiled chickpea, water, stir until well combined. Close the pan with a lid and simmer for 5 minutes.
240 gms Chickpea, ¾ Cup Water
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.
Coriander leaves, from ½ lime (or) 1 Tablespoon Lime Juice
Serve healthy and nutritious chickpea spinach curry with rice or flatbread of your choice.

Video

Notes

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.

Nutrition