Creamy Chickpea Spinach curry is one of my favorite Indian style comfort foods. This recipe is packed with protein, it’s wholesome, and satisfying in every bite. It will leave you wanting more…TRUST ME! Plus, it’s made 100% gluten free and without adding any oil. This chickpea curry goes great with vegan naan, roti, or rice.
Why I’m in love with chickpeas…
Chickpeas are SUPER healthy and versatile..and and excellent source of protein. I love incorporating chickpeas in SO MANY of my recipes..no matter what the cuisine may be. They go well with pretty much everything and add so much flavor into my recipes. I could live off chickpeas forever..
What else can I add into this recipe?
Best part about cooking is how much you can experiment with it. My husband LOVES having veggies in every meal, and LOTS OF IT. You can easily add broccoli, green beans, and chopped bell peppers into this recipe to incorporate more veggies..Trust me, it still tastes just as amazing.
What’s the best way to re-heat this recipe?
I always suggest reheating this curry a pan – if you want it creamier, feel free to add more than 1 can coconut milk, just be sure to continuously check the taste to make sure the coconut milk isn’t overpowering. (I used one can of coconut milk and it was the perfect amount for me).
Looking for more comfort food favorites? Try these!
Vegan Chickpea Curry with Spinach
- 2 cans chickpeas - drained and rinsed
- 1 can coconut milk
- 3 handfuls baby spinach
- 3/4 cup veggie broth
- 1/2 onion - finely chopped
- 1 seranno pepper - finely chopped
- 3 roma tomatoes - chopped
- 2 tsp grated ginger
- 2 cloves minced garlic
- 2 tbsp agave nectar
- 1 tsp Garam Masala
- 1.5 tsp coriander powder
- 1.5 tsp cumin powder
- 1 tbsp curry powder
- 1/4 tsp turmeric
- 1 tsp salt
In a saute pan, add onions, minced garlic, grated ginger, and chopped seranno pepper - cook for 3-4 minutes or until the onions turn translucent.
Add in the tomatoes and all the spices - cook for 5-6 minutes until the tomatoes turn soft (add a little bit of water as needed to prevent it from sticking to the pan)
Using a potato masher, start mashing the mixture to create almost a paste like texture. There should be no big tomato or onion pieces remaining.
Add the chickpeas, spinach, and veggie broth - mix well and cook COVERED for 20-25 minutes on low heat
Remove the lid and mix - add in the coconut milk and agave, cook UNCOVERED for an additional 15 minutes.
Garnish with cilantro and enjoy :)