A quick vegetarian curry with chickpeas and spinach, served with rice or naan.

A quick vegetarian curry with chickpeas and spinach, served with rice or naan, is a wholesome and flavorful meal that comes together in no time. 

This dish is packed with protein from the chickpeas, vitamins from the spinach, and aromatic spices that elevate the overall taste. It’s the perfect option for a nutritious and satisfying dinner that doesn’t require long cooking times but delivers bold, comforting flavors. 

To begin, heat a bit of oil in a large pan over medium heat. Add chopped onions and sauté until they become soft and translucent. Then, add minced garlic and grated ginger, stirring until fragrant, which should only take about a minute.  

Next, add spices like ground cumin, coriander, turmeric, and garam masala. These spices create a warm, earthy flavor profile that pairs beautifully with the chickpeas and spinach. 

Once the spices have bloomed, add canned chickpeas (drained and rinsed) to the pan along with diced tomatoes and a splash of vegetable broth or water. 

Let the mixture simmer for 10–15 minutes, allowing the flavors to combine and the chickpeas to absorb the spices. The tomatoes add a rich, tangy base, balancing out the spices and creating a flavorful sauce. 

Add fresh spinach to the curry and stir until it wilts down into the sauce. The spinach adds a vibrant green color and a boost of nutrients, such as iron and vitamins A and C. 

Serve the curry hot over cooked rice or alongside warm naan bread to soak up the delicious sauce. You can garnish with fresh cilantro, a squeeze of lemon, or a dollop of yogurt for added creaminess and a burst of freshness. 

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