Curried Chickpeas with Spinach and Tomatoes
This Curried Chickpeas with Spinach and Tomatoes recipe is a wholesome, one-pot vegan delight packed with bold flavors and nourishing ingredients. Featuring protein-rich chickpeas, vibrant baby spinach, and juicy tomatoes simmered in a velvety coconut milk-based curry sauce, this dish is infused with fragrant spices like cumin, coriander, turmeric, and curry powder. It’s an easy 35-minute meal that’s perfect for weeknight dinners or meal prep, offering a hearty, comforting flavor profile with just the right hint of freshness from lemon juice and optional cilantro garnish. Serve it over fluffy rice or with warm naan bread for a satisfying, gluten-free option that’s both healthy and irresistibly delicious. Keywords: curried chickpeas, vegan curry recipe, healthy one-pot meal, spinach and tomatoes curry, easy vegetarian dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 tablespoon curry powder
- 2 cups canned chickpeas, drained and rinsed
- 1 14-ounce can canned diced tomatoes
- 1 cup coconut milk
- 0.5 cup vegetable broth
- 4 cups baby spinach, fresh
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- as needed cooked rice or naan (optional for serving)
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.
Add the ground cumin, coriander, turmeric, and curry powder. Stir and toast the spices for 1 minute to enhance their flavor.
Add the chickpeas, diced tomatoes (with their juices), coconut milk, and vegetable broth. Stir well to combine.
Season with salt and black pepper. Bring the mixture to a gentle simmer.
Reduce the heat to low and let the curry simmer uncovered for 15 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.
Add the fresh spinach to the skillet. Stir until the spinach wilts and is fully incorporated into the curry, about 2-3 minutes.
Stir in the lemon juice and adjust seasoning with additional salt or pepper, if needed.
Remove from heat and optionally garnish with chopped fresh cilantro.
Serve hot with cooked rice or warm naan, as desired.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1385 mg | 60% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 10.7 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 708 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
