Description
A quick, wholesome vegetarian dish of chickpeas simmered in a creamy tomato curry sauce with aromatic spices and fresh spinach. Perfect for busy weeknights, this recipe is satisfying, nutritious, and full of flavor.
Ingredients
2 Tbsp olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 inch fresh ginger, grated
1½ Tbsp curry powder
8 oz spinach (fresh or frozen)
1 (15 oz) can tomato sauce
2 (15 oz) cans chickpeas, drained and rinsed
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger. Sauté until onions soften, about 3–5 minutes.
- Stir in curry powder and cook for 1 minute until fragrant.
- If using fresh spinach, add ¼ cup water along with the spinach and cook until wilted. If using frozen spinach, add directly without extra water.
- Stir in chickpeas and tomato sauce. Mix well to coat with spices. Simmer for 5 minutes until heated through.
- Serve hot over rice or with bread.
Notes
- Add paneer, tofu, or chicken for extra protein.
- Stir in coconut milk or yogurt for creaminess.
- Adjust spice with chili flakes or fresh chili.
- Add veggies like bell peppers, peas, or cauliflower.
- Finish with lemon juice or garam masala for brightness.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290 kcal
- Sugar: 7 g
- Sodium: 540 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
