Curry and Chickpeas with Spinach

Author: Recipes_se
No ratings yet
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizers, Bowls, Main Course, Side Dishes
Cuisine Indian
Servings 3 servings


  • Stove


  • 1 cup yellow onion chopped
  • 2 cloves garlic minced
  • 2 tbsp Earth Balance Butter
  • 3/4 tsp coriander
  • 1 tsp cumin
  • 15 oz canned chickpeas undrained
  • 2/3 cup tomato paste
  • 1/2 tsp curry powder
  • 1/4 tsp turmeric
  • 1/8 tsp salt to taste
  • 1 tbsp lemon juice fresh
  • 1 bunch fresh spinach cleaned and trimmed


  • In a large skillet, saut√© onions and garlic in the butter. Cook until onions are soft, about 2 minutes.
  • Reduce the heat to medium low and mix in coriander and cumin. Continue to cook an additional minute or so, browning the spices.
  • Stir in chickpeas with liquid in can, tomato paste, curry powder, turmeric, and salt. Bring to a slow simmer. Cook until most of the liquid has been cooked out, about 10 minutes. Be sure to stir occasionally. Mix in lemon juice.
  • Add in spinach to mix well. Continue to cook until spinach begins to wilt, about 1 minute. Serve immediately.


For a spicier taste, add in some red pepper flakes!

My Notes

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