Curried Chickpeas with Spinach

$5.40 recipe / $1.35 serving

When I finished cooking this recipe I took a look at my notepad to make sure I had written down all the ingredients. I looked it over a good three or four times thinking that I had surely forgotten something. The list was just too short. How did I just make so much yum with so few ingredients?!

That’s how food should be. Uncomplicated, fast, and super tasty. I couldn’t stop sneaking spoonfuls of this dish as I photographed it—it was just that flavorful. The simple tomato sauce is kicked up a few notches with curry powder (hot or mild, your choice) and would probably be good poured over just about any veggies. I like this combo of spinach and chickpeas because it’s filling, very nutritious, and just down right pretty.

I used fresh spinach because I bought a HUGE 2.5 lb. bag of fresh spinach the other day and now I’m committed to using it all (ha!), but you can sub frozen spinach to fit your budget. Just add 8 oz. of frozen spinach to the skillet in place of the fresh and sauté until thawed and warmed through, then proceed with the recipe as usual. I also used a very large can of chickpeas, but if that’s not available in your area, just use two regular 15-oz. sized cans. Not a fan of chickpeas? Lentils would also be great here!

I served my curried chickpeas with spinach over rice, but it would also be awesome with some naan to soak up the sauce instead. NOM.

Curried Chickpeas with Spinach

Curried Chickpeas with Spinach

4.8 from 29 reviews
Curried Chickpeas with Spinach
 
Prep time
Cook time
Total time
 
Total Cost: $5.40
Cost Per Serving: $1.35
Serves: 4 (1 cup each)
Ingredients
  • 2 Tbsp olive oil $0.32
  • 1 small onion $0.47
  • 2 cloves garlic $0.16
  • 1 inch fresh ginger $0.16
  • 1½ Tbsp curry powder $0.45
  • 8 oz spinach (fresh or frozen) $1.36
  • 1 (15 oz.) can tomato sauce $0.59
  • 1 (29 oz.) can chickpeas $1.89
Instructions
  1. Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. Sauté the onion, garlic, and ginger in a large skillet with the olive oil over medium heat until the onions have softened (3-5 minutes).
  2. Add the curry powder and continue to sauté with the onion mixture for one minute more. Add about ¼ cup of water and to the skillet along with the fresh spinach and continue to sauté until the spinach has wilted. The water will help steam and wilt the spinach (no water needed if using frozen spinach).
  3. Drain and rinse the chickpeas. Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat through (5 minutes). Serve over rice or with bread.

 

Curried Chickpeas with Spinach

 

Step by Step Photos

Onion Garlic Ginger

Start by dicing one onion and mincing two cloves of garlic. I used a small cheese grater to grate one inch of fresh ginger (or you can mince it). I usually use a vegetable peeler to remove the skin from the ginger before grating it. Sauté the onion, garlic, and ginger in a large skillet with olive oil until they are soft (about 5 minutes).

Curry Powder

Add 1.5 Tbsp of curry powder and continue to sauté the mixture. I used hot curry powder, but mild will also work well. 

Curry Onions

Continuing to sauté after adding the spices will toast them just slightly and increase their flavor.

Wilt Spinach

Next add a little water to the skillet (about 1/4 cup) and 8 oz. of fresh spinach. It will likely fill up the skillet, so stir carefully until it wilts down. Most fresh spinach is sold in either an 8 or 16 oz. bag, so use the label to help you estimate 8 oz. The water will help steam and wilt the spinach. If you’re using frozen spinach, you don’t need to add any water, just warm it through in the skillet.

Tomato Sauce

Add a 15 oz. can of tomato sauce. If you don’t have tomato sauce in your area, strained tomatoes or tomato purée is a good substitute (although you may need to add a little salt at the end).

Chickepeas

Add a large 29 oz. (or 1 lb. 13 oz.) can of chickpeas (drained and rinsed). If you can’t find one of these large cans, two 15 oz. cans will do the trick. 

Warm Through

Then just stir it all together well and let it warm through. How easy is that? I say “Pshhhhftfttfft.” to all boxed skillet meals.

Curried Chick Peas with Spinach

72 Comments

  1. abraham says:

    This been real good. Me did make a few substitutes. Instead of the olive oil me use bacon grease, sausage balls instead of chickpeas, pig feets for the onions (me been mallergic to onions they been making me eyes cry), and cheddar cheese instead of the spinaches. And just use salt for the spices. It turned out real nice. Me eat it for breakfast every morning. It been healthy and filling.

  2. Emily says:

    My husband and I love this recipe! We like to add a little plain yogurt too!

  3. Cameron says:

    I ended up using about 2 Tblsp of curry powder- I tested it near the end and wanted to amp up the flavor just a little bit more. I also used a frozen package of spinach that was 10oz rather than 8, but hey! Extra spinach never hurt anyone.

    All in all, a super easy and delicious meal! This one kept me feeling full for hours and made plenty of leftovers too. And the best part, this took about a total of 20 minutes to make. I love it.

  4. This curried was so flavorful and delicious. It was also so easy to make..Keep the great recipes coming.!! Love your recipes and the readily available ingredients used in them…Nothing complicated or fussy. lol

  5. Jessica says:

    I made this for lunch today with a few alterations. Instead of using olive oil to saute the onions, garlic and ginger I used coconut oil. I only had about 6oz of spinach, so that was what I used along with adding 2 tablespoons of coconut butter as well as an extra 1/2 tablespoon of curry powder and 1 teaspoon of brown sugar because I used a little too much tomato sauce and wanted to balance the acidity. Due to the alterations, I’ll be serving this over your coconut rice to keep with the flavor. But again, another fantastic meal has been made in my kitchen thanks to your recipes!

  6. Colleen says:

    I love Indian flavors, and this is such an easy (and inexpensive!) way to get my “fix” without ordering takeout. Equally delicious over basmati as over naan, it’s now a go-to weeknight dinner.

  7. I’ve made this recipe many times since my boyfriend discovered it. We both love it so much. I, a little more, because it’s such an easy meal to throw together during the week! We enjoy eating vegetarian a few times per week. This meal is filling, fits our budget and is just so delicious. I’ve been craving it, so I headed to the store this morning for the ingredients. Lots of left overs for the boyfriend to take to work during the week too! Can’t wait for dinner!

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