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Easy Curried Chickpeas and Spinach | The Full Helping
4 from 1 vote

Easy Curried Chickpeas and Spinach

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 5 cups, or 4 servings


  • 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 mellow the acidity of the tomatoes)
  • 2 cups cooked chickpeas (or 1 can chickpeas, drained and rinsed)
  • 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


  • 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.


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