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Chickpea and Spinach Curry Recipe

There are different ways you could say this curry for example spinach chickpea curry, chickpea spinach curry, or spinach and chickpeas curry anyway let’s crack on with the recipe.

Curries are in many cultures around the world, known for their incredible depth of flavor and versatility. Among the vast array of curries, the chickpea and spinach curry stands out as a hearty, nutritious, and easy-to-make option that is perfect for a quick weeknight dinner or a leisurely weekend meal.

This plant-based dish combines the creamy texture of chickpeas with the earthiness of spinach, all enveloped in a rich, aromatic sauce. Below is a simple recipe that brings this delightful dish to your table.

What Is A Chickpea and Spinach Curry?

Chickpea and Spinach Curry, often referred to by its Indian name, Chana Saag or Palak Chana, is a nutritious and flavorful dish that combines chickpeas with spinach in a spicy and aromatic curry sauce.

This dish is known for its health benefits, as well as its versatility and ease of preparation.

Chickpea and Spinach Curry Recipe

Feel free to mix up the ingredients to your liking!


  • 1 tablespoon olive oil or coconut oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1-2 green chilies, finely chopped (adjust to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) chickpeas, drained and rinsed
  • 4 cups fresh spinach, roughly chopped
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)
  • 1 cup coconut milk (for a richer curry)


  1. Prepare the Base: In a large skillet or saucepan, heat the oil over medium heat. Add the onion and sauté until it becomes soft and translucent, about 5 minutes. Stir in the garlic, ginger, and green chilies, cooking for another 2 minutes until aromatic.
  2. Add the Spices: Sprinkle the ground cumin, coriander, turmeric, and cayenne pepper over the onion mixture. Cook, stirring constantly, for about 1 minute until the spices are well combined and fragrant.
  3. Incorporate Tomatoes and Chickpeas: Pour the diced tomatoes into the skillet, including the juices. Add the chickpeas and stir to combine. Allow the mixture to simmer for about 10 minutes, or until the tomatoes break down and start to thicken the curry.
  4. Add Spinach and Final Touches: Gradually add the spinach to the pan, stirring until it wilts and blends into the curry. This might take about 3-5 minutes. If the curry seems too thick, you can add a little water or vegetable broth to reach your desired consistency.
  5. Season and Serve: Stir in the garam masala and salt to taste. Let the curry simmer for a final 2 minutes, then turn off the heat. If you’re using coconut milk, stir it in now to add richness and creaminess to the dish.
  6. Garnish and Enjoy: Serve the curry hot, garnished with chopped cilantro. It pairs wonderfully with basmati rice, naan bread, or your favorite grain.

Tips for Success

  • Adjust the Heat: The level of spice in this curry can easily be adjusted by increasing or reducing the amount of green chilies and cayenne pepper.
  • Make It Richer: For a creamier curry, add coconut milk towards the end of cooking. This not only adds richness but also beautifully balances the spices.
  • Storage and Reheating: This curry stores well in the refrigerator for up to 3 days and tastes better the next day as the flavors meld. It can also be frozen for up to a month.

Final Thoughts About A Chickpea and Spinach Curry

This chickpea and spinach curry is a testament to the beauty of simple ingredients coming together to create a dish that is both nourishing and satisfying.

Whether you’re a long-time curry lover or new to the world of spices, this recipe is sure to delight your palate and become a cherished addition.