Delicious Chickpea and Spinach Curry Recipe – Quick and Budget-Friendly

This Chickpea and Spinach Curry is a hearty, flavorful dish that’s easy on your budget and quick to make. Packed with chickpeas for protein and fresh spinach for added nutrients, this recipe is spiced with warming curry powder and turmeric, creating a comforting and vibrant meal that’s ready in less than 30 minutes. Perfect for a healthy weeknight dinner that doesn’t skimp on flavor!

Key Information

• Preparation Time: 10 minutes
• Cooking Time: 15-20 minutes
• Total Time: 25-30 minutes
• Number of Servings: 2-3
• Serving Size: 1 bowl

Nutritional Information (Per Serving)

• Calories: 280 kcal
• Protein: 10g
• Carbohydrates: 30g
• Fat: 10g
• Fiber: 8g
• Iron: 3mg

Ingredients List

• 1 can (400g/15 oz) chickpeas, drained and rinsed ($1.00)
• 1 can (400g/15 oz) diced tomatoes ($1.00)
• 1 cup fresh or frozen spinach ($1.50)
• 1 small onion, diced ($0.50)
• 2 garlic cloves, minced ($0.20)
• 1 teaspoon curry powder ($0.10)
• 1/2 teaspoon turmeric powder ($0.10)
• 1 tablespoon olive oil ($0.10)
• Salt and pepper, to taste

Detailed Method of Preparation

1. Sauté the Aromatics: Heat the olive oil in a large skillet or pot over medium heat. Add the diced onion and sauté for about 3-4 minutes, until soft and translucent.
2. Add Garlic and Spices: Stir in the minced garlic, curry powder, and turmeric. Cook for another minute, stirring constantly to prevent burning, until the spices become fragrant.
3. Add Chickpeas and Tomatoes: Pour in the can of chickpeas and diced tomatoes (including their juice). Stir well to combine all ingredients.
4. Simmer the Curry: Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 10 minutes, stirring occasionally, to allow the flavors to meld together.
5. Add Spinach: Stir in the spinach and cook for another 2-3 minutes, or until the spinach wilts. If using frozen spinach, cook until it’s heated through.
6. Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh herbs or a squeeze of lemon if desired.

Tips for Culinary Success

• Add Coconut Milk: For a creamier curry, add 1/2 cup of coconut milk along with the tomatoes. This gives the dish a rich, silky texture.
• Spice it Up: If you like heat, add a pinch of chili flakes or a chopped fresh chili with the garlic and spices.
• Serve with Sides: This curry pairs well with rice, naan, or even quinoa for a complete meal.
• Adjust the Consistency: If you prefer a thicker curry, let it simmer uncovered for an extra few minutes. For a soupier consistency, add a splash of vegetable broth.

Frequently Asked Questions (FAQs)

1. Can I make this curry ahead of time?
Yes! This curry keeps well in the refrigerator for up to 3 days. The flavors actually improve over time, making it even tastier as leftovers. Simply reheat on the stove or in the microwave.

2. Can I use dried chickpeas instead of canned?
Absolutely. If you prefer to use dried chickpeas, soak and cook them in advance. Use about 1.5 cups of cooked chickpeas in place of the canned ones.

3. Is this curry freezer-friendly?
Yes, this chickpea and spinach curry freezes well. Store it in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat before serving.

4. Can I substitute fresh spinach with other greens?
Yes, you can substitute with other greens like kale or Swiss chard. Just adjust the cooking time to ensure the greens are tender.

5. What can I serve with this curry?
Serve it with basmati rice, naan, or even a light cucumber-yogurt salad on the side for a balanced meal.

This Chickpea and Spinach Curry is a wholesome, satisfying dish that’s perfect for busy weeknights. It’s rich in plant-based protein and loaded with warm spices, making it a deliciously nutritious meal that everyone will love. Give it a try, and enjoy a flavor-packed curry that’s ready in under 30 minutes!