Chickpea Spinach Curry
Tender chickpeas simmered in a vibrant, mildly spiced tomato-onion gravy with generous handfuls of wilted spinach. This homestyle North Indian curry is hearty, nourishing, and comes together in under 40 minutes. Serve with roti or steamed rice for a satisfying weeknight meal.
For 4 servings
- pressure cook · ~20 min
Pressure cook the chickpeas.
Drain the soaked chickpeas and add them to a pressure cooker with 2 cups of fresh water. Cook on medium heat for 15-20 minutes (about 5-6 whistles) until soft and tender. Let the pressure release naturally, then set aside.
TIPThe chickpeas should mash easily between your fingers when done. If they're still firm, add a splash more water and cook for another 2 whistles. - temper · ~2 min
Make the tempering with whole spices.
1.Heat oil in a heavy-bottomed pan over medium heat.2.Add cumin seeds and let them splutter for 30 seconds.3.Add bay leaf, cinnamon stick, and cardamom pods. Sauté until fragrant, about 30 seconds. - saute · ~12 min
Build the aromatic onion base.
1.Add chopped onions to the pan and cook until golden brown (7-8 minutes), stirring occasionally.2.Add grated ginger, minced garlic, and slit green chilies. Sauté until the raw smell disappears, about 1 minute.3.Add the tomato puree and cook until the oil starts to separate from the mixture, about 4-5 minutes.TIPDon't rush the onions. Browning them properly builds the deep, rich flavor that makes this curry sing. - saute · ~1 min
Add the ground spices and bloom them.
1.Sprinkle in turmeric powder, coriander powder, cumin powder, red chili powder, and salt.2.Stir continuously and cook for 1 minute until the spices release their aroma and darken slightly.TIPKeep the heat low to prevent the powdered spices from burning. A splash of water helps if the pan gets too dry. - simmer · ~10 min
Simmer the curry with chickpeas and water.
1.Add the cooked chickpeas along with their cooking liquid and 1 cup of water to the pan.2.Stir well to combine everything, then bring the curry to a gentle boil.3.Lower the heat and let it simmer uncovered for 10 minutes, stirring occasionally. The gravy will thicken slightly.TIPMash a few chickpeas against the side of the pan with the back of your spoon. This adds body to the gravy naturally. - simmer · ~4 min
Wilt the spinach into the curry.
1.Add the chopped spinach to the pan in handfuls, stirring to incorporate.2.Cook for 3-4 minutes until the spinach is completely wilted and soft.3.Sprinkle garam masala on top and give it one final stir.TIPThe spinach will look like a mountain at first but shrinks down dramatically. Don't overcook it — you want it tender but still bright green. - garnish
Garnish with fresh coriander leaves and serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak dried chickpeas for at least 8 hours to ensure even cooking and a creamy texture.
- 2Reserve the chickpea cooking liquid; it adds body and earthy flavor to the gravy.
- 3Brown the onions deeply until golden; this is the backbone of the curry's savory sweetness.
- 4Add a splash of water when blooming ground spices to prevent them from burning and turning bitter.
- 5Mash a few cooked chickpeas against the pan with a spoon to naturally thicken the gravy without cream.
- 6Add spinach in batches; it wilts down significantly, so don't be alarmed by the initial volume.
- 7Stir in the garam masala at the very end, off the heat, to preserve its aromatic volatile oils.
Adapt it for your goals.
Coconut-creamy
Stir in 3 tablespoons of coconut milk or cream at the end for a richer, slightly sweet gravy. This variation adds a luscious mouthfeel and mellows the spices, making it even more comforting.
high proteinHigh-protein
Add 200g of paneer cubes or firm tofu after wilting the spinach for an extra protein boost. The mild paneer soaks up the spiced gravy beautifully, making the dish more filling.
jainJain
Omit garlic and onion; use a pinch of asafoetida (hing) in the tempering to mimic the savory depth. This version stays true to Jain dietary principles while keeping the curry flavorful.
low oilLow-oil
Reduce oil to 1 teaspoon and use a non-stick pan; add 1 tablespoon of water when sautéing the onions to prevent sticking. Ideal for those watching fat intake without losing the core taste.
Why this is on our healthy list.
Rich in Plant Protein
Chickpeas are an excellent source of plant-based protein, supporting muscle repair and keeping you full for longer. Combined with spinach, this curry provides a complete amino acid profile when paired with rice or roti.
High in Iron
Spinach and chickpeas both contribute dietary iron, which is vital for oxygen transport in the blood. The vitamin C from tomatoes and green chilies helps improve non-heme iron absorption.
Packed with Fiber
A single serving delivers a significant amount of dietary fiber from chickpeas and spinach, promoting healthy digestion and stable blood sugar levels.
Anti-Inflammatory Spices
Turmeric, cumin, and coriander contain antioxidants curcumin and other polyphenols that help reduce inflammation and support overall immune health.
Frequently asked questions
Yes, use 1.5 cans (about 400g drained) of chickpeas. Skip the pressure cooking and rinse them; add them directly in step 5. Reduce water to 1/2 cup since canned chickpeas are already soft.
