Ever wanted to whip up a vegetarian chickpea and spinach curry recipe that doesn’t demand rare spices or three hours of your life? I get it. There’s always a day where your fridge looks sad and all you have is a couple of cans, maybe a lonely bag of spinach and, if you’re lucky, some onions still hanging around. Been there. This curry is my go-to for those “what’s for dinner” emergencies. It’s filling, cozy, shockingly tasty, and—let’s be real—about as easy as making toast (okay, slightly more effort but not by much). 
Why This Recipe Works
Alright, let’s talk about why this dish nails it every single time. First, chickpeas are basically the superheroes of the pantry. They add a meaty bite that keeps you satisfied, even when you’re skipping the real meat. Spinach just needs a hot minute to wilt down and brings a boost of green freshness—plus, iron. Who doesn’t want a little more iron, right?
The thing that really makes this curry pop is the cozy combo of everyday spices: think cumin, coriander, a pinch of chili, and a hit of garam masala if you’ve got it. You sauté your onions, toss in garlic and ginger, then dump your canned tomatoes in and let the whole show simmer. There’s absolutely no chef skills needed. The flavors meld together and, after 20 minutes, your whole kitchen smells like a five-star restaurant. I’ve served this to spice skeptics and curry fanatics alike—trust me, both parties raided the pot for seconds.
I tried this recipe when I was desperately craving curry but had zero motivation. Let me tell you—it’s been in my meal rotation ever since! Super easy, super tasty, and I could make it in my PJs. 10 out of 10! — Jen from Ohio
How to Cook Dried Chickpeas
Lots of folks ask, “Can I use dried chickpeas?” Yes, absolutely. There’s a bit of planning involved, but honestly, if you’ve never made chickpeas from scratch, you’re missing out. They’ve got a better texture—firm and creamy. You’ll want to soak them overnight (just dump them in a big bowl, cover with water, and forget ‘em till tomorrow). In the morning, rinse and cover with fresh water, then simmer until soft. Usually about 45 minutes to an hour tops.
And, hey, if you forgot to soak them, don’t panic. There’s the “quick soak” method—boil them for five minutes, turn off the heat, let them sit an hour, then cook as normal. Then they’re ready to use in your vegetarian chickpea and spinach curry recipe, just like the canned kind. Trust me, the slight extra effort is worth it if you want that “I made this from scratch” satisfaction. 
Recipe Variations
This recipe isn’t stuck in its ways. Too many rules in cooking just makes me want to rebel. Feel free to shake it up! Sometimes I toss in leftover roasted veggies—sweet potato, eggplant, whatever needs using up. Got coconut milk? Pour some in for a creamy, dreamy finish. Not a fan of a lot of heat? Dial the chili down (or skip it).
When fresh spinach isn’t around, frozen works perfectly fine. If you’ve got kale or chard instead of spinach, swap ‘em in. Oh, and if you love texture, sprinkle some chopped cashews or almonds on top before serving. Curry’s flexible, and that’s kind of the point.
Tips for Success
You want your vegetarian chickpea and spinach curry recipe to taste hero-level every time? A couple “insider” bits I’ve picked up after countless batches:
Don’t rush the onions. Let them get soft and golden before adding spices; it really matters. Freshly ground spices bring brighter flavor than old mystery jars from five years ago (I learned this the hard way). Taste as you go—different brands of tomatoes or chickpeas can make a difference, so sometimes you might want a pinch more salt. Lastly, let the curry chill (okay, cool down a bit) before digging in—flavors settle in nicely.
What to Serve With Your Curry
Honestly, there’s no wrong way here, but here are my favorite pairings:
- Steamed rice (plain or a tiny sprinkle of lime and cilantro)
- Crusty naan or pita (for seriously epic scooping)
- Quick cucumber yogurt salad
- A cold beer or sparkling water if the curry runs hot
Basically, whatever’s easy and soaks up the sauce works like a charm.
Common Questions
Do I have to use canned chickpeas?
Nope, dried chickpeas work great—just takes longer.
Can I make this curry ahead?
Oh yeah. In fact, leftovers taste dreamy the next day.
What if I don’t have spinach?
Any greens are fine. Even frozen spinach gets the job done.
Can I freeze this curry?
Totally. Freeze in airtight containers, and let thaw in the fridge overnight.
Does this work for meal prep?
It holds up perfectly for lunches and dinners through the week.
Ready to Cook? Go For It!
Alright, that’s all my secrets on the vegetarian chickpea and spinach curry recipe. You’ve got options, wiggle room, and no need for special gadgets—just a pan and your everyday ingredients. Trust me, if I can pull this off on a busy Tuesday, so can you. If you want to see more meal ideas or dive deeper into homemade curry basics, the internet has tons of great guides. Now, go get that bag of spinach, and let those chickpeas shine!
Chickpea and Spinach Curry
Ingredients
Method
- Chop the onion and mince the garlic and ginger.
- Drain and rinse the canned chickpeas.
- Wash and chop the spinach if using fresh.
- In a large pan, sauté the onions over medium heat until soft and golden.
- Add garlic and ginger; stir for 1 minute.
- Add canned tomatoes and bring to a simmer.
- Stir in the spices and chickpeas, then let simmer for about 10 minutes.
- Add spinach and stir until wilted, about 2-3 minutes.
- Taste and adjust seasoning as necessary.