Print Recipe
4 from 1 vote

Easy Weeknight Curried Chickpeas and Spinach

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: entree, main dish
Cuisine: gluten free, soy free, tree nut free, vegan
Servings: 5 cups, or 4 servings
Author: Gena Hamshaw

Ingredients

  • 1 tablespoon olive oil
  • 1 white or yellow onion chopped
  • 3 cloves garlic minced
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 2 teaspoons maple syrup or agave optional--helps to balance the acidity of the tomatoes
  • 2 cups cooked chickpeas or 1 can chickpeas, drained and rinse
  • 1 14- ounce can fire-roasted diced tomatoes
  • 1/3 cup tomato paste
  • 3-4 heaping cups baby spinach
  • 4 cups cooked quinoa brown rice, or millet, for serving
  • Optional: 1/2 cup non-dairy yogurt my favorite is Nancy's plain soy yogurt for topping

Instructions

  • First: if you're cooking up a whole grain, bring the grain and water to boil, lower to a simmer, and allow the grain to cook while you're making the curried chickpeas.
  • Heat the olive oil over medium heat in a medium sized pot or a large skillet. Add the onions and garlic. Cook, stirring frequently, until the onions are soft and clear (about 5 minutes). Add the curry, cumin, coriander, turmeric, and salt; stir to combine.
  • Add the maple syrup, chickpeas, tomatoes, and tomato past. Use a spoon to break down some of the larger tomato peaces and mix everything well. Simmer, uncovered, for 5 minutes, or until the tomato sauce has thickened. Stir in the baby spinach, cover the chickpeas, and allow the spinach to wilt down. After two minutes or so, stir the mixture well.
  • Serve the curried chickpeas and spinach over your whole grain. Top with two tablespoons of plant-based yogurt, if desired.

Notes

Leftover curried chickpeas will keep for up to four days in the fridge, and they can be frozen for up to 1 month.