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This is the best chickpea spinach curry recipe made with simple ingredients, basic pantry spices and it only takes 20 minutes. Perfect for a quick and healthy weeknight dinner!


  • 2 tablespoons neutral oil

  • 1 medium onion finely diced

  • 2 cloves of garlic minced

  • 2 teaspoons minced ginger

  • 1 - 2 spicy green chili peppers minced (adjust to taste)

  • 1 tablespoon curry powder

  • 1 teaspoon cumin

  • 4 tablespoons tomato paste

  • 1 can (425 grams) diced tomatoes

  • 1 can (425 grams) chickpeas, drained and rinsed

  • 1 cup (250 ml) vegetable stock

  • 1 ½ packed cups (45 grams) chopped spinach

  • 2 teaspoons garam masala

  • ½ teaspoon salt or to taste

  • A handful of chopped fresh cilantro


  • Heat the oil in a large pan over medium heat. Add the onion and fry until soft and transparent - about 5 minutes. Add the garlic, ginger and chilli pepper and fry for another couple of minutes until soft.

  • Add the curry powder and cumin and fry, stirring continuously, for about a minute to bring out the flavours.

  • Add the tomato paste and stir well. Fry for about 2 minutes until the tomato paste darkens in colour slightly.

  • Add the diced tomatoes, chickpeas and vegetable stock. Bring to a boil then reduce the heat to a gently simmer and simmer for about 5 minutes to heat the chickpeas through.

  • Stir in the spinach and allow it to wilt. Stir in the garam masala and salt and cook for another minute to allow the flavours to meld.

  • Remove the pan from the heat and stir in the cilantro.


Rice: Basmati rice is the go-to for Indian-style curries but you can use any type of rice that you have on hand. If you don’t want rice, try quinoa or cauliflower rice instead.


Calories: 297kcal | Carbohydrates: 42g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 817mg | Potassium: 763mg | Fiber: 11g | Sugar: 11g | Vitamin A: 644IU | Vitamin C: 22mg | Calcium: 113mg | Iron: 5mg

Johnny Musumeci

Wellness Coach

0409 928 175

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