Simple Black Chickpea & Spinach Curry
A hearty, protein-packed North Indian-style curry made with earthy black chickpeas and tender spinach leaves. The black chickpeas are soaked overnight and pressure-cooked until perfectly soft, then simmered in a spiced onion-tomato base with fresh spinach that wilts beautifully into the gravy. A simple, nourishing dish that comes together with basic pantry spices.
For 4 servings
- pressure cook · ~20 min
Pressure cook the black chickpeas.
Drain the soaked black chickpeas and add them to the pressure cooker with 1 cup water and 1 pinch salt. Cook on medium heat for 4-5 whistles, then let the pressure release naturally. The chickpeas should be soft and easily mashed between your fingers.
- temper · ~1 min
Temper the cumin seeds.
1.Heat oil in a kadai over medium heat until it shimmers.2.Add cumin seeds and let them sizzle and turn golden (30 seconds).TIPDon't let the cumin burn — it turns bitter quickly. - saute · ~11 min
Build the onion-tomato base.
1.Add chopped onion and sauté until soft and translucent (4-5 minutes).2.Add ginger-garlic paste and slit green chilies; sauté until the raw aroma fades (1 minute).3.Add chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until tomatoes soften and oil separates at the edges (5-6 minutes).TIPMash the tomatoes with the back of the spoon as they cook — it helps them break down faster. - mix · ~2 min
Add chickpeas and spinach to the gravy.
Tip the cooked black chickpeas (along with any remaining cooking water) into the onion-tomato base. Stir well, then add the chopped spinach. The pan will look crowded at first, but the spinach wilts down quickly.
- simmer · ~7 min
Simmer the curry until the spinach wilts.
Add 1 pinch salt and ½ cup water. Stir everything together, then simmer uncovered on low heat for 5-7 minutes. The spinach should be completely wilted and the gravy should thicken slightly.
- mix · ~2 min
Finish with garam masala and lemon juice.
Turn off the heat. Sprinkle garam masala over the curry, add the lemon juice, and give it a final stir. Let it sit for 2 minutes so the flavors meld.
TIPGaram masala loses its fragrance if cooked too long — always add it at the end. - garnish
Garnish with fresh coriander leaves and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak black chickpeas for at least 8 hours to ensure even cooking and a creamy texture.
- 2Cook the chickpeas only until tender but not mushy — they should hold their shape in the curry.
- 3Let the onion-tomato base cook until the oil separates; this deepens the flavor of the gravy.
- 4Add spinach in batches if your pan is small — it will wilt quickly and make room.
- 5For a thicker gravy, mash a few cooked chickpeas with the back of a spoon before adding spinach.
- 6Always add garam masala after turning off the heat to preserve its aromatic oils.
Adapt it for your goals.
Vegan
This recipe is already vegan as written — no animal products are used. Serve with rice or flatbread for a complete plant-based meal.
Low OilLow-Oil
Reduce oil to 1 teaspoon and dry-roast the cumin seeds before adding a splash of water to sauté the onions. The curry will be lighter but still flavorful.
Extra ProteinExtra Protein
Add 1/2 cup of cubed paneer or firm tofu along with the spinach for an additional protein boost. Simmer gently so the paneer stays soft.
CreamyCreamy
Stir in 2 tablespoons of cashew paste or coconut cream at the end for a richer, silkier gravy that balances the earthiness of black chickpeas.
Gluten FreeGluten-Free
This dish is naturally gluten-free. Confirm that your garam masala and other spice powders are certified gluten-free if needed.
Why this is on our healthy list.
High in Plant Protein
Black chickpeas are a dense source of protein and dietary fiber, supporting muscle repair and digestive health.
Rich in Iron
Both black chickpeas and spinach provide non-heme iron, which is important for energy and oxygen transport in the body.
Packed with Folate
Spinach is an excellent source of folate, a B-vitamin essential for cell growth and healthy red blood cells.
Low in Saturated Fat
With minimal oil and no dairy, this curry is naturally low in saturated fat, supporting heart health.
Antioxidant-Rich Spices
Turmeric, cumin, and coriander provide anti-inflammatory compounds that can help reduce oxidative stress.
Frequently asked questions
Yes, but the texture will be softer and less creamy. Omit the pressure-cooking step, rinse two cans of chickpeas, and add them directly to the gravy in step 4. Simmer for 10 minutes to absorb the flavors.
