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Chickpea Curry with Spinach and Rice

A savory, creamy Chickpea Curry with Spinach served over fluffy rice, perfect for a comforting weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, Vegan, Vegetarian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Curry
  • 1 can chickpeas, drained and rinsed Also known as garbanzo beans.
  • 2 cups fresh spinach Can substitute with frozen spinach.
  • 1 onion, chopped Provides a base flavor.
  • 2 cloves garlic, minced Adds aromatic flavor.
  • 1 tablespoon ginger, minced Brings warmth to the curry.
  • 1 can coconut milk Creates a creamy texture.
  • 1 tablespoon curry powder Spice mix that flavor the dish.
  • to taste salt and pepper Adjust to personal preference.
For Serving
  • 2 cups cooked rice Acts as a base for the curry.
  • 2 tablespoons olive oil For sautéing the onions and spices.

Method
 

Preparation
  1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it’s soft and translucent, about 5 minutes.
  2. Add the minced garlic and ginger, stirring for an additional minute until fragrant.
Cooking the Curry
  1. Stir in the chickpeas along with the curry powder. Cook for 2 minutes or until the spices bloom beautifully.
  2. Gently pour the can of coconut milk into the skillet, stirring to combine. Let the mixture come to a gentle simmer and then reduce heat to low. Allow it to cook for about 5-10 minutes, so the flavors meld together.
  3. Add the fresh spinach to the skillet, stirring until it wilts down, which should only take a couple of minutes. Season with salt and pepper to taste.
Serving
  1. Serve the chickpea curry over a generous bed of cooked rice, garnishing with fresh herbs if desired.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for 1-2 months. To reheat, add a splash of water or broth and heat gently.