Curried Chickpeas With Spinach
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$4.68 RECIPE / $1.17 SERVING

After making these Curried Chickpeas with Spinach, I double-checked my notepad to ensure I had recorded all the ingredients.

I reread it three or four times, convinced that I must have overlooked something. The list was simply too brief. How did I make something so delicious with so few ingredients? That is how food ought to be.

Uncomplicated, speedy, and incredibly tasty. I couldn’t stop sneaking spoonfuls of Curried Chickpeas with Spinach while photographing it because it was so delicious.

The simple tomato sauce is spiced up (hot or moderate, your choice) with curry powder and would likely be delicious poured over any vegetable.

This combination of spinach and chickpeas is satisfying, very nutritious, and aesthetically pleasing.


Curried Chickpeas With Spinach Recipe
Food: Curried Chickpeas With Spinach Recipe
Source: The New Baguette

I used fresh spinach since I recently purchased a GIANT 2.5-pound bag of fresh spinach and am committed to utilizing it all before it spoils, but you may substitute frozen spinach to meet your budget.

Simply substitute 8 ounces of frozen spinach for the fresh and sauté until thawed and heated, then continue with the recipe as directed.

I also used a really large can of chickpeas, but if you don’t have access to that amount, you may use two ordinary 15-ounce cans. You dislike chickpeas. lentils would taste delicious here as well!


I served my spinach-and-chickpea curry over rice, but it would also be fantastic over naan to soak up the sauce. NOM.


Depending on how spicy you prefer your chickpeas curry, you can use either hot or mild curry powder. Both 365 brand curry powder and Sharwood’s curry powder were delicious. You may also make your own curry powder by following this Easy Homemade Curry Powder recipe from


These very quick Chickpeas with Spinach are vegan, gluten-free, and loaded with flavor and minerals. Moreover, they freeze well!
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 4; 1 cup each


  • 2 Tbsp olive oil ($0.26)
  • 1 yellow onion ($0.47)
  • 2 cloves of garlic ($0.16)
  • 1-inch fresh ginger ($0.16)
  • 1 1/2 Tbsp curry powder ($0.45)
  • 8 oz. spinach (fresh or frozen) ($1.49)
  • 1 15oz. can tomato sauce ($0.59)
  • 2 15oz. cans chickpeas ($1.10)


  1. Dice the onion, mince the garlic, and grate the ginger on a cheese grater with small holes. In a large skillet, sauté the onion, garlic, and ginger in olive oil over medium heat until the onions are translucent (3-5 minutes).
  2. Add the curry powder to the onion mixture and continue cooking for an additional minute. Add roughly a quarter cup of water along with the fresh spinach to the pan and continue to sauté until the spinach wilts. The water will help the spinach steam and wilt (no water is needed if using frozen spinach).
  3. Drain and rinse the garbanzo beans. Add them together with the tomato sauce to the skillet. Stir well to disperse the spices throughout the sauce and bring to a boil (5 minutes). Serve with either rice or toast.


  • Serving: 1 Cup
  • Calories: 322 kcal
  • Carbohydrates: 43 g
  • Protein: 15 g
  • Fat: 12 g
  • Sodium: 1234 mg
  • Fiber: 14 g


Curried Chickpeas With Spinach
Food: Curried Chickpeas With Spinach
Source: The New Baguette
  1. Begin by dicing one onion and mincing two garlic cloves. I grated one inch of fresh ginger using a small cheese grater (or you can mince it). I often remove the ginger’s skin with a vegetable peeler before shredding it. In a large skillet, sauté the onion, garlic, and ginger in olive oil until tender (about 5 minutes).
  2. Add 1.5 tablespoons of curry powder and sauté the mixture. Use either spicy or mild curry powder. Continue sautéing the spices after adding them to lightly toast and enhance their flavor.
  3. Next, add some water (approximately 1/4 cup) and 8 ounces of fresh spinach to the skillet. It will likely fill the pan, so stir it slowly until it shrinks. The majority of fresh spinach is offered in either 8 or 16-ounce bags, so use the label to estimate 8 ounces. The water will help the spinach steam and wilt. If using frozen spinach, there is no need to add water; simply reheat it in a skillet.
  4. Drain and rinse a large 29-ounce can (or two 15-ounce cans) of chickpeas, then combine them with a 15-ounce can of tomato sauce in a skillet. If tomato sauce is unavailable in your area, you can substitute tomatoes that have been strained or tomato puree (although you may need to add a little salt at the end).
  5. Then, thoroughly combine the ingredients and allow them to warm through. How simple is that? I dismiss all boxed skillet dinners with a “Pshhhhftftttttt”