Chickpea & Spinach Curry
Chickpeas simmered with tomato, spinach, and warm spices — a vegan main with twenty grams of protein and a load of fiber.
Ingredients
- 480 g Chickpeas
- 200 g Spinach
- 400 g Canned tomatoes
- 1 Onion
- 3 cloves Garlic
- 2 tsp Garam masala
- 2 tbsp Neutral oil
- 1 tsp Salt
- 180 g Basmati rice
- 1 tbsp Ginger (optional)
- 1 tsp Ground cumin (optional)
Method
- Rinse the basmati rice until the water runs clear, then cook it in twice its volume of water, covered, until tender and the water is absorbed, about 15 minutes.
- Chop the onion and mince the garlic and ginger.
- Soften the onion in the oil over medium heat until golden, about 6 minutes.
- Stir in the garlic, ginger, garam masala, and cumin and cook for 1 minute until fragrant.
- Add the tomatoes, chickpeas, and salt and simmer until thickened, about 10 minutes.
- Stir in the spinach in handfuls until wilted.
- Serve hot, over rice or with flatbread.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Chickpea & Spinach Curry
This chickpea and spinach curry is a quick North Indian-style vegan main — a chana-and-saag idea condensed into a single 25-minute pan. It's built the way countless Indian home curries are: onion softened to gold, then garlic, ginger, garam masala, and cumin bloomed in the oil to wake up their aroma before tomatoes and chickpeas go in to simmer down into a thickened, spiced base. Spinach is folded in at the end in handfuls until it just wilts, keeping its color and freshness rather than cooking to mush.
The result is warm-spiced and comforting without being heavy — earthy cumin and the layered warmth of garam masala over a tomato base, with chickpeas giving both a nutty bite and real substance. It carries around twenty grams of plant protein and a serious load of fiber, which makes it filling in a way many vegan dinners aren't. Served over rice or with flatbread to scoop, it's an honest weeknight main that leans on pantry staples and comes together in the time it takes rice to cook. The blooming step is what keeps it from tasting flat — a minute of toasting the spices does most of the work.
Chickpea & Spinach Curry: frequently asked questions
How many calories are in Chickpea & Spinach Curry?
A serving has about 670 calories — 23.9g protein, 111.2g carbs, 15.7g fat, 18.3g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Chickpea & Spinach Curry gluten-free?
Based on its ingredients, Chickpea & Spinach Curry has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Chickpea & Spinach Curry take to make?
About 25 minutes start to finish, but only around 15 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Chickpea & Spinach Curry?
The core ingredients are essential, but you can leave out ginger, ground cumin — they're optional and mainly there for extra flavor or finish.
How many servings does Chickpea & Spinach Curry make?
This recipe makes 3 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.