Quick Chickpea Spinach Curry

This easy, flavorful chickpea curry is ready in no time and packed with flavor!

Loaded with bright, fresh flavors, tender chickpeas, and plenty of spinach, this curry has been one of my go-to weeknight dinners for a while now.

It’s super satisfying, yet still light (something I appreciate) and the curry and ginger are enough to warm you up on a chilly fall evening.

What I love most about this dish is that it looks all kinds of impressive, but it’s so easy to pull off.

The entire process—which can be boiled down to: “Add things to a skillet and stir.”—shouldn’t take you more than 30 minutes, max, and the ingredient list is pretty basic.

Plus, the one-pot nature of this meal means that there’s virtually no cleanup.

And please, treat yourself to full-fat coconut milk—it really ups the creamy factor.

Quick Chickpea Spinach Curry

2 Tbsp coconut oil or olive oil 

1 yellow onion, diced

2 cloves garlic, minced

1 inch fresh ginger (finely chopped) or 1 tbsp. minced ginger 

1 1/2 Tbsp curry powder*

4 large handfuls fresh baby spinach  (or 2 cups frozen chopped spinach)

2 15 oz. can diced tomatoes

2 15 oz. cans chickpeas, rinsed and drained 

1 cup full-fat coconut milk

In a large skillet, heat oil over medium heat. Sauté the onions until softened, about 3 minutes. Add the garlic and ginger and continue to sauté another 30 seconds.

Sprinkle in the curry powder and a pinch of kosher salt and stir continuously until the onion mixture is evenly coated. Pour in the diced tomatoes and continue to mix until well combined and fragrant.

Pour in the coconut milk and stir until smooth. Bring to a strong simmer, then turn heat down to medium/low and continue to simmer uncovered for 5 minutes.

Add the chickpeas and simmer for 10 minutes, stirring occasionally (turn the heat back up to medium if needed). Add the spinach and cook for another 5 minutes or until the spinach is wilted. If your skillet has a lid, you can cover it to speed up the wilting process. Season with additional salt to taste, if needed.

Serve immediately with rice or naan, and chopped fresh cilantro, if desired. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.

*You can use either hot or mild curry powder, depending on how spicy you’d like your curried chickpeas to be.