Chickpea Spinach Curry

Chickpea spinach curry is an easy, flavorful, and nutritious vegan/vegetarian meal with warm Indian spices that makes a great weeknight (one-pot) dinner. Ready in just 20 minutes, it's a great meal prep option!

Chana (Hindi for "chickpeas") saag (Hindi for "green leafy vegetable"), also known as chickpea spinach curry or chana palak depending on where you live, is one of my all-time favorite Indian dishes.

Spinach, chickpeas, onions, and tomatoes are cooked in a mouth-watering mixture of warm Indian spices (like in this Tandoori Cauliflower) to create a flavorful and healthy dish that is high in protein while still being a quick, no-fuss meal.

Jump to:

• ⭐ Why This Recipe Is The Best
• 🍅 Ingredient Notes
• 📝 Ingredient Substitutions
• 📖 Curry Variations
• 🔪 Recipe Instructions
• 👩🏼‍🍳 Expert Tips
• 💬 Frequently Asked Questions
• 🍛 Related Recipes
• Chickpea Spinach Curry

⭐ Why This Recipe Is The Best

Taste - Warm Indian spices mingle with garlic, ginger, and jalapeño (the trifecta of Indian cooking!), slightly caramelized onion, iron-rich spinach, and nutty chickpeas to create this robust and creamy curry.

Convenience - This recipe takes all of 20 minutes to make, only uses one pan, and because it uses frozen spinach and canned tomatoes, the only required chopping is of your onion. It's great for meal-prep and is freezer-friendly!

Budget-friendly - I use canned chickpeas, frozen spinach, and canned tomatoes here, making this a very affordable and budget-conscious meal. If you prefer the non-frozen/non-canned versions, you can easily substitute them. And this curry can easily be doubled up for a crowd.

Nutritious - Packed with spinach, which is a great source of fiber as well as many vitamins and minerals. Tomatoes contain vitamin C and potassium, and chickpeas are an excellent source of protein. This is a fantastic dairy-free and gluten-free meal!

🍅 Ingredient Notes

• Jalapeño, fresh ginger & garlic - These aromatics are the trifecta of Indian cooking and lend so much flavor to this recipe.
• Blend of Indian spices - Garam masala, cumin, turmeric, and cayenne pepper add so much complex flavor to this curry.
• Chickpeas - I use canned chickpeas here in an attempt to keep things easy and affordable, but you can use dried chickpeas/garbanzo beans if you prefer.

📝 Ingredient Substitutions

• Fresh spinach. You can substitute fresh spinach (2 pounds will work well). Simply add it to the pan and let it cook down until wilted, 2-3 minutes.
• Fresh tomatoes. Use 2 cups of fresh (diced) tomato in place of canned.
• Dried ginger & garlic. I recommend using fresh ingredients if you can, but dried ginger and garlic will work as a substitute, as will red chili flakes (in place of jalapeño).
• Red onion or shallots. 1 red onion or 2-3 shallots can be substituted for the yellow onion.
• Greens. Substitute kale, chard, or mustard greens for the spinach, or use a mix of your preference.

📖 Curry Variations

• Chickpea and potato curry: Substitute potatoes that have been peeled and diced. Add to your skillet when you add the chickpeas, and cook until fork-tender.
• Chickpea and sweet potato curry: Follow the same instructions mentioned above.
• Make a creamier curry that is more stew-like by adding ½ cup of coconut milk (or your favorite plant-based milk).

🔪 Recipe Instructions

In a food processor or blender, mix the jalapeño, ginger, and garlic until paste forms. Set aside.

In a large skillet, heat ¼ cup of oil over medium-high heat until it begins to shimmer. Add onion and cook until soft and translucent, around 5-7 minutes.

Add garam masala, cumin seeds, turmeric, cayenne, and salt to onion mixture and cook for an additional minute. Transfer jalapeño-ginger-garlic paste to pan and cook for another 1-2 minutes.

Add spinach, chickpeas, and tomatoes to pan and cook for around 5 minutes. Add coconut yogurt and stir to combine. Serve warm with rice, naan, or chapathis.

👩🏼‍🍳 Expert Tips

• Double up. This recipe doubles easily to feed a crowd or to store in your freezer.
• Drain and rinse your chickpeas/garbanzo beans well. If using dried chickpeas that have been soaked, use about 3 cups for this recipe. If you have chickpeas to spare, try my BBQ roasted chickpeas!
• Storage: Store your leftovers in an airtight container in the refrigerator for up to 4 days.
• How to freeze: It freezes really well! I portion mine into four freezer bags so that I can pull them out at my convenience. To thaw, place in refrigerator overnight.
• Add quick pickled red onions as a crunchy and tangy garnish.

💬 Frequently Asked Questions

🍛 Related Recipes

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