Chickpea spinach curry

This delicious protein and iron-rich Chickpea spinach curry is vegan and gluten-free. It’s a one-pot curry recipe from India which is very easy to make and a real comfort food. A perfect recipe for your meatless Monday meals.

If I have to pick one recipe which is delicious, nutritious, loved by everyone, and comes out perfect every time without fail- I will pick an Indian bean curry recipe.

I have already shared a couple of them on this blog ( links shared in the post ahead). Today I am sharing another very easy Indian style Garbanzo bean curry recipe- Chickpea spinach curry which is one of my favorite too.

It’s filling, comforting, and is healthier than a normal chickpea curry because of spinach used in it.

Type of beans to use

For all the Indian recipes using beans, try using dried beans, soaking it overnight, and then cooking in a pressure cooker or instant pot.

However, if you really can’t do that, use the canned ones.

Can this bean curry be made without a pressure cooker?

If you like Indian food and want to make it at home, it’s best to have a pressure cooker or at least an instant pot at home as they are used in a lot of recipes.

But, if you don’t have either of them, you can cook overnight soaked beans in a normal pot too but, it will take around 2 hours’ time to get cooked properly. To fasten the process add boiled water and around 1/2 a teaspoon of soda to the chickpeas and then cook in a normal pot.

Another option that is not recommended for Indian recipes but can be done when there is no other option left is to use canned beans.

Can frozen spinach be used in this curry?

Yes, this curry can be made with fresh as well as frozen spinach.

Serving suggestions

This curry can be enjoyed with plain steamed rice, jeera rice, or any other rice recipe.

You can also serve it with any Indian bread like roti, naan, paratha, or poori.

Some of the side dishes that can be served along with it are Kachumber salad, mint chutney, coriander tomato chutney, cucumber raita, or mung bean sprouts raita.

More easy bean curry recipes from India

If you love beans and love curries too then don’t miss to check the following easy bean curry recipes from India:

1. Rajma masala (Kidney beans curry)
2. Lobiya (black eyed peas curry)
3. Chole masala (Chickpea curry)
4. Mixed beans recipe
5. Sabut moong dal ( Mung beans curry)
6. Kale chane ka shorba (Whole Bengal gram curry)

More easy chickpea recipes

Chickpea is one of my favorite beans and I use it in a lot of my recipes. If you are also looking for more easy Chickpea recipes from around the world then you might like the following links useful:

1. Arabic sandwich with spicy chickpeas and baked eggplant
2. Beetroot hummus
3. Greek chickpea soup
4. Morrocan style spiced chickpea and sweet potato soup
5. Chickpea  stuffed butternut squash
6. Chickpea rice

If you try any of my recipes then please don’t miss to rate it in the comments section below.

You can also follow me on Facebook, Pinterest, and Instagram.

Disclaimer: Please note that some of the links shared in my blog are affiliate links and I will get benefited if you buy products from them at no extra cost to you. However, I have personally used most of these products hence recommending them to you. You are free to buy them from anywhere also.

How to make Chickpea Spinach Curry?

Chickpea spinach curry

This delicious Chickpea spinach curry is vegan and gluten-free. It's a one-pot curry recipe from India which is very easy to make and a real comfort food.

5 from 10 votes

Print Pin Rate

Course: Main Course

Cuisine: Indian, North Indian

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 5 people

Calories: 320kcal

Author: Vandana Chauhan

Ingredients

• 5 cups boiled/ canned chickpea
• 3 cups chopped spinach
• 1 large onion finely chopped
• 1 large tomato finely chopped/ pureed
• 1 teaspoon ginger paste
• 1/2 tbsp garlic paste
• 2 tbsp lime juice
• Chopped coriander leaves for garnishing
• 1/2 teaspoon cumin seeds
• 1/2 tbsp coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chili powder adjust as per taste
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon garam masala
• Salt as per taste
• 1 tbsp cooking oil use any oil of your choice
• 2 cups water adjust to get the desired consistency

Instructions

• Heat oil in a pan and add cumin seeds. Once they become fragrant add chopped onions and salt. Cook till onions turn golden brown.
• Add all the dry spice powder except garam masala. Saute for around 30 seconds.
• Add chopped tomatoes mix and cover the pan.
• Once the tomatoes get nicely cooked, add the chickpeas and spinach. Mix, and cook uncovered for around 2-3 minutes.
• Add water, cover the pan, and simmer till spinach gets cooked.
• Finally, add garam masala, cook for about a minute and then switch off the gas.
• Add lime juice and garnish with chopped coriander leaves.
• Serve hot with rice, roti or naan.

Notes

1. Spinach will also release some water so don't add a lot of water to cook this curry.
2. To use in this recipe, try using dried beans, soaking it overnight then cooking in a pressure cooker. However, if that's not an option for you, use canned chickpeas.

Nutrition

Calories: 320kcal | Carbohydrates: 50g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 668mg | Fiber: 14g | Sugar: 10g | Vitamin A: 1996IU | Vitamin C: 14mg | Calcium: 115mg | Iron: 6mg

Tried this recipe?Tag me on instagram #greenbowl2soul