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Chickpea Curry with Spinach

Featured in Family-Favorite Main Dishes.

Aromatic chickpea curry with spinach. Ready in 30 minutes, easy to prepare and perfect for 2 people. A quick vegetarian dish!
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Rehan Magic House Recipes
Updated on Sat, 05 Apr 2025 15:37:01 GMT
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Chickpea Curry with Spinach (Chana Palak)
This aromatic combination of creamy chickpeas and tender spinach in a spicy tomato sauce is a true taste experience. The perfect balance of spices makes this quick curry a special dish.

When I prepared this curry for the first time, I was surprised how intense the flavors could become in such a short time.

Essential Ingredients and Their Selection

  • Chickpeas: Pre-cooked for quick preparation (from can or jar)
  • Spinach: Fresh or frozen for flexibility (leaf spinach or chopped spinach)
  • Ginger-garlic: Freshly crushed for best aroma (or as paste)
  • Spices: Freshly ground for intense flavor (see details below)

Detailed Step-by-Step Preparation

Spice paste
Freshly crush ginger and garlic (or use paste)
Finely dice onions
Prepare spices (cumin, coriander, turmeric, garam masala, chili)
Frying the base
Roast cumin in hot oil
Sauté onions until translucent
Carefully fry spice paste
Add tomatoes and simmer briefly
Add chickpeas and spinach
Pour in water or broth and simmer until spinach wilts
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Chickpea Curry with Spinach – Healthy and Aromatic | magichouserecipes.com

Perfect Seasoning

  • Roast cumin first
  • Briefly fry spice paste
  • Add tomatoes quickly to prevent burning

Creative Variations

  • With coconut milk for extra creaminess
  • With different spinach varieties (e.g., baby spinach, Swiss chard)
  • With additional vegetables (e.g., potatoes, cauliflower)
  • With a splash of lemon juice or yogurt for a fresh note

Serving Suggestions

  • With warm naan bread
  • With fragrant basmati rice
  • Garnish with fresh cilantro

This curry is the perfect proof to me that vegetarian dishes can be incredibly filling and satisfying. The combination of chickpeas and spinach provides important proteins and nutrients.

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Creamy Chickpea Curry with Spinach – Simple and Delicious | magichouserecipes.com

Storage

  • In the refrigerator for up to 3 days
  • Frozen for up to 3 months
  • Add some water or broth when reheating

A dish that shows how quick authentic Indian cuisine can be!

Frequently Asked Questions

→ Can I use canned tomatoes?
Yes, pureed canned tomatoes work just as well as strained tomatoes.
→ Do I have to use ghee?
No, neutral oil is a good alternative. However, ghee provides a more intense, buttery flavor.
→ Can I use dried chickpeas?
Yes, but they must be soaked and cooked beforehand. Canned chickpeas are quicker.
→ How important is garam masala?
Very important for authentic flavor. It's a characteristic spice blend in Indian cuisine.
→ Can I use frozen spinach?
Yes, frozen leaf spinach works well. Thaw beforehand and squeeze out excess water.

Quick Chickpea Curry with Spinach

A quick and aromatic chickpea curry with fresh spinach - perfect for a healthy weeknight dinner.

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
By: Reham

Category: Main Courses

Difficulty: Easy

Cuisine: Indian-Pakistani

Yield: 2 Servings (2 servings)

Dietary: Low-Carb, Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Main ingredients

01 2 tablespoons ghee or 1/3 cup (80ml) neutral oil like vegetable or sunflower
02 1 large onion
03 1 1/2 tablespoons (20g) fresh ginger
04 4 garlic cloves
05 1 3/4 cups (400ml) crushed tomatoes or tomato passata
06 1 1/2 cups (250g) cooked chickpeas (or 1 15-oz can, drained)
07 3 cups (100g) baby spinach or frozen leaf spinach, thawed

→ Spice blend

08 1/2 teaspoon ground cumin
09 1/2 teaspoon ground turmeric
10 1 teaspoon ground coriander
11 1 teaspoon garam masala
12 1/2-1 teaspoon hot chili powder (adjust to your heat preference)
13 Salt and freshly ground black pepper, to taste

Instructions

Step 01

Dice the onion. Peel and finely mince the garlic and ginger, then use the flat side of your knife to press and smash them together to form a rough paste (or use a mortar and pestle if you have one).

Step 02

Heat the ghee or oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Add the diced onions and cook until soft and translucent, about 4-5 minutes.

Step 03

Add the garlic-ginger paste to the pan along with the turmeric, coriander, garam masala, and chili powder. Stir constantly for about 1 minute until very fragrant. If the spices start to stick, add a splash of water to prevent burning - this helps release all the flavors without scorching the spices.

Step 04

Pour in the crushed tomatoes and add the chickpeas. Season with salt and pepper, stir well, and bring to a gentle simmer. Cover and cook for about 10 minutes to let the flavors meld. Stir in the spinach and cook for another 5 minutes until the spinach is wilted and tender. Taste and adjust seasoning if needed.

Notes

  1. This curry pairs perfectly with naan bread or basmati rice.
  2. You can easily adjust the heat level by varying the amount of chili powder.

Tools You'll Need

  • Large skillet or pan with lid
  • Mortar and pestle (optional)
  • Cutting board
  • Sharp knife

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 59
  • Total Fat: 18 g
  • Total Carbohydrate: 32 g
  • Protein: 14 g