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Chickpea and Spinach Curry Stew

User Rating 5 Star Rating (1 Review)


Chickpea and Spinach Curry Stew

Chickpea & Spinach Curry

Photo © Molly Watson
Chickpeas, spinach, and canned tomatoes are gently stewed with onions, ginger, garlic, and spices to make a quick, nutritious one-dish dinner that is topped off with a fresh relish of onions and chiles. Serve the curry over rice or with flatbreads.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes


  • 2 onions
  • 3 Tbsp. vegetable oil
  • 1 piece ginger (3 inches)
  • 8 cloves garlic
  • About 2 lbs. spinach
  • 2 tsp. tumeric
  • 1 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 1/4 to 1/2 tsp. cayenne (optional)
  • 1 can tomatoes (28 oz.)
  • 1 or 2 cans chickpeas (14.5 oz. each)
  • 1 or 2 small green chiles (serranos or jalapenos)
  • 2 to 3 Tbsp. lemon juice
  • Salt


  1. Finely chop the onions.
  2. Heat the oil over medium-high heat in a large pot, add about 2/3 of the onions (set the remaining 1/3 aside) and about 1/2 tsp. of the salt. Cook, stirring frequently, until the onions are very soft and started to caramelize, reducing heat as necessary to keep the onions from browning, about 25 minutes.
  3. Meanwhile, grate the ginger and set it aside. Mince the garlic and set it aside. Trim tough stems from the spinach and set aside the leaves.
  4. When the onions are caramelized, add the ginger and garlic. Stir and cook until fragrant, about 1 minute. Add the tumeric, cumin, coriander, and cayenne, if using. Stir to combine and cook until fragrant, about 1 minute.
  5. Add the tomatoes and chickpeas. Use a spoon to smash and break up the tomatoes into smaller pieces. Add about 1 cup water and bring to a boil. Add the trimmed spinach and stir to combine (it will wilt as you do this). Reduce the heat to maintain a steady simmer and cook until the vegetables are tender and the flavors are well blended, 10 to 15 minutes.
  6. Meanwhile, mince the green chiles and combine them with the reserved onions and the lemon juice in a small bowl. Add salt to taste.
  7. Serve the stew on its own, over rice, or with flatbreads and top with the onion-chile relish.

Makes 6 to 8 servings Chickpea & Spinach Curry.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Great Flavors. Unexpected taste., Member RoadkingNH

Let me preface this by saying, I am not vegetarian, and I don't like spinach, and I am not a huge fan of ginger, but this was GREAT! Was looking for something different. This was easy to make, I just followed the directions pretty much exactly. (I used baby spinach, and only used one can of chip peas.) I served it over Jasmine Rice. The flavors were fantastic. I didn't miss the meat, and it was very filling. Highly recommend trying this even if your first reaction is ""eh"".

1 out of 1 people found this helpful.

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