Curried Chickpies With Spinach

When I finished cooking these Curried Chickpeas with Spinach I took a look at my notepad to make sure I had written down all the ingredients. I looked it over a good three or four times thinking that I had surely forgotten something. The list was just too short. How did I just make so much yum with so few ingredients?!

That’s how food should be. Uncomplicated, fast, and super tasty. I couldn’t stop sneaking spoonfuls of this dish as I photographed it—it was just that flavorful. The simple tomato sauce is kicked up a few notches with curry powder (hot or mild, your choice) and would probably be good poured over just about any vegetables. I like this combo of spinach and chickpeas because it’s filling, very nutritious, and just down right pretty.

I used fresh spinach because I bought a HUGE 2.5 lb. bag of fresh spinach the other day and now I’m committed to using it all before it goes bad, but you can sub frozen spinach to fit your budget. Just add 8 oz. of frozen spinach to the skillet in place of the fresh and sauté until thawed and warmed through, then proceed with the recipe as usual. I also used a very large can of chickpeas, but if that’s not available in your area, just use two regular 15-oz. sized cans. Not a fan of chickpeas? Lentils would also be great here!

I served my curried chickpeas with spinach over rice, but it would also be awesome with some naan to soak up the sauce instead. NOM.

These super fast Curried Chickpeas with spinach are packed with flavor and nutrients, vegan, gluten-free, and filling! Plus they freeze great!

INGREDIENTS

    • 2 Tbsp olive oil
    • 1 small onion
    • 2 cloves garlic
    • 1 inch fresh ginger
    • 1 1/2 Tbsp curry powder
    • 8 oz spinach fresh or frozen
    • 15 oz can tomato sauce
    • 29 oz can chickpeas

INSTRUCTIONS

    • Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. Sauté the onion, garlic, and ginger in a large skillet with the olive oil over medium heat until the onions have softened (3-5 minutes).
    • Add the curry powder and continue to sauté with the onion mixture for one minute more. Add about 1/4 cup of water and to the skillet along with the fresh spinach and continue to sauté until the spinach has wilted. The water will help steam and wilt the spinach (no water needed if using frozen spinach).
    • Drain and rinse the chickpeas. Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat through (5 minutes). Serve over rice or with bread.
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