After a long, chaotic week, I find myself craving something warm and straightforward. This chickpea spinach curry is my rescue—simple ingredients, no fuss, but big on comfort. It’s like a hug in a bowl, reminding me of home even when I’m running late or feeling worn out.

What makes this dish special isn’t just the flavor, but how it feels to make it. I love that I can throw it together in one pan, let it simmer while I focus on something else, and still end up with something nourishing and satisfying. It’s my go-to for those nights when I need to unwind without fuss, but still want something wholesome.

Focusing on how this chickpea spinach curry is my go-to comfort dish after a long week, when I need something nourishing yet effortless, and how its simple ingredients remind me of home even on busy nights.

Finding Comfort in a Bowl

This dish always feels like a warm hug after a stressful day, soothing my soul with its simple, hearty flavors.
Cooking this curry reminds me of my childhood kitchen, where the smell of spices and greens filled the air with promise.
I love how quick and forgiving this recipe is—perfect for busy nights when I need something nourishing without the fuss.
Sharing this curry with friends always sparks nostalgic conversations about home, comfort, and good food.
There’s a quiet pride in knowing I can turn pantry staples into something so satisfying and vibrant.

The story behind this recipe

This recipe sprouted from a lazy Sunday afternoon when I had a handful of chickpeas and some wilted spinach in the fridge. It’s funny how simplicity often leads to comfort. I wanted something warm, filling, but quick enough to throw together before dinner plans or a night of work took over.
Over time, I realized this dish became my little ritual—an antidote to busy days, a reminder that nourishing food doesn’t need to be complicated. It’s like a soft memory of home, stirred into my own kitchen chaos, made better with just a few honest ingredients.
Finding Comfort in a Bowl
This dish always feels like a warm hug after a stressful day, soothing my soul with its simple, hearty flavors.

Trivia and historical tidbits

This chickpea spinach curry has roots in Indian home cooking, where quick, nourishing meals are essential for busy families.
Historically, dishes like this were made with dried chickpeas and seasonal greens, reflecting resourcefulness and seasonal abundance.
The combination of chickpeas and spinach became popular in Mediterranean and Middle Eastern cuisines, where hearty legumes meet vibrant greens.
In many cultures, spinach symbolizes health and vitality, making it a natural pairing with protein-rich chickpeas for a balanced meal.

Key ingredients and tips

Chickpeas: I use canned chickpeas for convenience, but dried work just as well—soak and cook until tender, then let them absorb all the spices’ warmth. Swap in lentils if you prefer a softer bite or want a different texture.
Fresh Spinach: Bright, leafy, and tender—adds a vibrant pop of green and earthy flavor. Frozen spinach works if you squeeze out excess moisture first; just be sure to add it at the end so it keeps its color and freshness.
Coconut Milk: I love the creamy richness it brings, shimmering with a gentle sweetness. Light coconut milk is fine if you want less fat, but full-fat makes it luxuriously velvety—just watch for splitting when simmering.
Tomatoes: Use ripe canned diced or fresh for a tangy base. The acidity brightens the dish and balances the earthiness. If you only have tomato paste, a tablespoon adds depth—just be mindful of its concentrated flavor.
Spices: Garam masala, turmeric, and cumin—these are my backbone for warmth and complexity. Toast them briefly in oil to unlock their full aroma; if you’re sensitive to heat, start small and build up.
Onions & Garlic: The flavor foundation—sauté until golden and fragrant, about 8 minutes. If they brown too quickly, lower the heat; this prevents bitterness and keeps the sweetness shining through.
Oil & Acid: Use a neutral oil like vegetable or grapeseed for even heat. A splash of lemon juice at the end brightens the whole dish—don’t skip it if you want that fresh pop of citrus to lift everything.

Spotlight on key ingredients

Chickpeas:

I use canned chickpeas for convenience, but dried work just as well—soak and cook until tender, then let them absorb all the spices’ warmth. Swap in lentils if you prefer a softer bite or want a different texture.
Fresh Spinach: Bright, leafy, and tender—adds a vibrant pop of green and earthy flavor. Frozen spinach works if you squeeze out excess moisture first; just be sure to add it at the end so it keeps its color and freshness.

Spinach:

When cooking, it wilts quickly, turning a vivid green. Watch for overcooking—aim for just wilted to preserve its bright flavor and tender texture. It shrinks dramatically, so pile it in generously.
Frozen Spinach: Comes in dense blocks; squeeze out the excess water thoroughly so the curry doesn’t turn watery. It’s a lifesaver on busy nights and keeps well in the freezer without losing flavor.

Notes for ingredient swaps

Canned Chickpeas: I use canned for speed, but dried chickpeas soaked overnight work just as well—soak and cook until tender, then add at the end. Lentils are a quick alternative for a softer bite.
Fresh Spinach: Bright and tender, adds a lively green. Frozen spinach is fine—just squeeze out excess moisture before adding to keep the sauce vibrant.
Coconut Milk: I prefer full-fat for richness, but light coconut milk keeps it lighter. Be mindful of splitting; add slowly and stir well if it happens.
Tomatoes: Ripe canned diced or fresh tomatoes work—fresh give a brighter flavor, canned are more consistent. Tomato paste can deepen the flavor; use sparingly.
Spices: Toasting them in oil releases aroma. If you’re sensitive to heat, start with less and build up. Ground spices are best for even flavor, but whole spices can be toasted for a more complex aroma.
Onions & Garlic: Sauté until golden—this develops sweetness. If they brown too fast, lower the heat to prevent bitterness, but don’t skip this step for flavor.
Oil & Acid: Neutral oils like vegetable or grapeseed work best. A squeeze of lemon juice at the end brightens everything—don’t skip that fresh pop.

Equipment & Tools

Medium pan: For even heating and simmering the curry.
Wooden spoon: For stirring and preventing sticking.
Sharp knife: For chopping onions, garlic, and tomatoes.

Step-by-step guide to chickpea spinach curry

Equipment & Tools: Gather a medium-sized heavy-bottomed pan (for even heat), a wooden spoon (for stirring), and a sharp knife (for chopping).
Heat 2 tbsp oil over medium heat (around 160°C/320°F). Add 1 finely chopped onion. Sauté until golden and fragrant, about 8 minutes. The smell should turn sweet and earthy.
Stir in 2 tsp ground cumin, 1 tsp turmeric, and 1 tsp garam masala. Toast spices for 30 seconds until they shimmer and release aroma—if they burn, lower heat.
Add 2 minced garlic cloves and 1 inch grated ginger. Sauté for another minute until fragrant. If it sticks or browns too quickly, splash in a little water.
Pour in 1 can (400g) diced tomatoes or 2 fresh chopped tomatoes. Cook for 5-7 minutes until the mixture thickens and the oil begins to separate at the edges. If tomatoes are too watery, simmer longer.
Stir in 1 can (400g) chickpeas, drained and rinsed. Cook for 3 minutes to let them absorb the flavors. Add a pinch of salt and pepper to taste.
Pour in 1 cup (240ml) coconut milk. Bring to a gentle simmer; cook for 10 minutes, stirring occasionally. The sauce should turn velvety and fragrant. If it splits, lower heat and stir vigorously.
Add 3 cups fresh spinach or frozen (squeeze out excess moisture). Stir until wilted and bright green, about 2 minutes. Check for balance—add more salt or lemon juice if needed.
Finish with a squeeze of lemon or lime juice for brightness. Taste and adjust seasoning as needed. Serve hot over rice or with naan.
Rest & Plate: Let the curry sit for 2 minutes off heat. Garnish with fresh cilantro if you like. Serve immediately, with warm bread or rice.

Let the curry rest off heat for 2 minutes. Taste again and adjust seasoning with salt or lemon juice. Serve hot, garnished with cilantro if desired. Pair with rice or naan for a complete meal.

How to Know It’s Done

The oil should shimmer and spices smell fragrant, not burnt.
Tomatoes should be thickened and oil slightly separated from the sauce.
Spinach should be bright green and wilted, not dull or overcooked.