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A white bowl of chickpea spinach curry with basmati rice.

Chickpea Spinach Curry

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • Author:
  • 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


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


  • 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)


  1. 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.
  2. 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.
  3. Add the chickpeas, coconut milk, and 2 tablespoons lemon juice. Cover and bring to simmer. Cook covered for about 20 minutes, stirring occasionally.
  4. 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.
  5. Turn the heat off and stir in the cilantro. Taste and adjust the seasonings, if needed.


  • 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!


  • 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

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