Name: Chickpea Spinach Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Indian-inspired
Ingredients: 2 tablespoons extra virgin olive oil; 1 large shallot, finely diced (See note); 1 medium carrot, peeled and finely diced; Fine sea salt, to taste; 2 medium garlic cloves, minced; 1-inch knob of fresh ginger, peeled and minced; 1 heaping teaspoon ground coriander (See Note); 1/4 teaspoon red pepper flakes; Freshly ground black pepper, to taste; 1 tablespoon tomato paste; 3 cups cooked chickpeas (See note); One 13-ounce can full-fat coconut milk; 2 to 3 tablespoons fresh lemon juice, to taste; 1 small bunch spinach, roughly chopped (about 4 cups); 1 tablespoon minced cilantro (optional)

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A fragrant 30-minute chickpea curry with spinach and cilantro. Perfect for meal prep and weeknight dinners.

If you’ve been reading this blog for a while, you’ve probably noticed that chickpeas, coconut milk, and greens are all pretty high on my “Things I Like” list. Guess it was only a matter of time until I combined them into one meal.

This Indian-inspired chickpea spinach curry is a weeknight-friendly, 30-minute vegan meal to serve with rice, flatbreads, or just by itself.

Two bowls of chickpea spinach curry on a dark wooden table.

How to Make This Chickpea Spinach Curry

This curry starts with a base of sautéed shallots (you can also use onion) and carrots, which give it a subtly sweet background flavor. Fresh garlic and ginger, along with ground coriander, give the curry its assertive flavor and warming personality.

Chickpeas and coconut milk go in next and the mixture simmers for ~20 minutes to marry all the flavors. Spinach and cilantro get wilted in last; the greens cut through the curry’s richness and add brightness (and color!) to the dish.

Ingredients gathered to make Indian-inspired vegan chickpea curry.

Sauteed shallots and carrots in a pot with spices.

Pouring a can of coconut milk into a pot with chickpea curry.

Ingredients + Substitutions

Shallot: I love the shallot’s subtlety in the foundation of this chickpea spinach curry. But feel free to use a red onion or a regular yellow onion, if that’s what you already have.
Coriander: One of my spice rack go-to’s, coriander lends an earthy, nutty quality. If you don’t have it on hand, you can substitute with ground cumin, yellow curry powder, or garam masala in this dish.
Chickpeas: I always recommend cooking beans from scratch (for less sodium and better overall flavor), but of course, canned chickpeas will work just as well here. 3 cups chickpeas = about one and a half 15-ounce cans. Don’t forget to drain and rinse canned chickpeas before using!
Spinach: I love the contrast of the chewy chickpeas with the delicate wilted spinach here. However, you can use kale or collard greens, too. I would cook them for a few minutes longer than the spinach though.

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Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with #TheNewBaguette and @thenewbaguette on Instagram.

Chickpea Spinach Curry

(1 votes, average: 5.00 out of 5)

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Author: thenewbaguette.com
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Indian-inspired
Diet: Vegan

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Description

A fragrant 30-minute chickpea curry with spinach and cilantro. Perfect for meal prep and weeknight dinners.

Ingredients

Scale

2 tablespoons extra virgin olive oil
1 large shallot, finely diced (See note)
1 medium carrot, peeled and finely diced
Fine sea salt, to taste
2 medium garlic cloves, minced
1-inch knob of fresh ginger, peeled and minced
1 heaping teaspoon ground coriander (See Note)
1/4 teaspoon red pepper flakes
Freshly ground black pepper, to taste
1 tablespoon tomato paste
3 cups cooked chickpeas (See note)
One 13-ounce can full-fat coconut milk
2 to 3 tablespoons fresh lemon juice, to taste
1 small bunch spinach, roughly chopped (about 4 cups)
1 tablespoon minced cilantro (optional)

Instructions

Heat 2 tablespoons extra virgin olive oil in a medium pot over medium-low heat. Add the shallot and carrot with 1/4 teaspoon salt. Cook until the vegetables are soft, 5 to 7 minutes.
Add the garlic, ginger, 1 heaping teaspoon coriander, 1/4 teaspoon red pepper flakes, and black pepper, and cook for 1 minute more. Then stir in 1 tablespoon tomato paste and cook for 30 seconds.
Add the chickpeas, coconut milk, and 2 tablespoons lemon juice. Cover and bring to simmer. Cook covered for about 20 minutes, stirring occasionally.
Add the spinach a handful at a time, stirring until it wilts before each addition. Continue simmering until the spinach is completely wilted, 1 to 2 minutes more.
Turn the heat off and stir in the cilantro. Taste and adjust the seasonings, if needed.

Notes

Feel free to use red or yellow onion instead of a shallot, if that’s what you already have.
If you don’t have coriander, substitute with ground cumin, yellow curry powder, or garam masala.
3 cups chickpeas = about one and a half 15-ounce cans. Don’t forget to drain and rinse canned chickpeas before using!

Nutrition

Serving Size: 1/6 of the recipe
Calories: 335
Fat: 20.8 g
Carbohydrates: 32.8 g
Fiber: 7.4 g
Protein: 8.1 g

Keywords: coconut milk, chickpea, spinach, curry, indian