Spinach and Chickpea Curry

This aromatic vegan Spinach and Chickpea Curry is an easy and delicious weeknight dinner, ready in just 30 minutes!

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Who here loves getting a fresh, healthy and delicious meal on the table in just 30 minutes? If you raised your hand you are in the right place, my friend!

This spinach and chickpea curry is my new favorite. It is so easy to makes, tastes amazing and leaves me satisfied. It is a great option for meatless Monday, as it is 100% vegan.

Chickpea or Garbanzo Bean?

Po-tay-to, po-tah-to. Really, a chickpea and garbanzo bean are the same thing. Whichever way you prefer to say it is fine.

Chickpeas (or garbanzo beans) are a part of the legume family and are a popular food eaten around the world. Chickpeas date back thousands of years in the Middle East.  Chickpea is the typical English term and Garbanzo is commonly used in the Spanish language.

The majority of chickpeas in the world are grown in India, however they are also grown in over 50 countries worldwide. Chickpeas contain nutrients like plant-based protein, carbohydrates, fiber, B vitamins, iron and phosphorus. This makes them a nutritious addition to any diet.

Making Spinach and Chickpea Curry

One great thing about this meal is it uses a lot of pantry items most people already have on hand, such as canned chickpeas, canned diced tomatoes, canned coconut milk, and seasonings.

If you don’t normally have the spices in this recipe (curry powder, garam masala, ground cumin, ground turmeric) I highly recommend getting some, as they are great for SO many recipes like this mango turmeric smoothie, turmeric, ginger and roasted carrot soup or this chicken and corn curry.

Also, if you don’t have fresh ginger on hand you can substitute ground ginger. Simply use about 1 teaspoon of ground ginger for each 1-inch piece of fresh ginger in the recipe. Same goes for the garlic. If you want to use garlic powder, substitute 1/8 teaspoon garlic powder for each clove of fresh garlic called for in the recipe.

If you don’t have fresh spinach, frozen is a great alternative. You could even use baby kale, if you wanted. Seriously, feel free to make substitutions in my recipes by using what you have on hand or prefer!

Watch the video below to see how easy this recipe is to make. You can serve it over cooked rice, with naan bread or simply on it’s own. It stores well in the fridge and is still delicious the next day as leftovers.

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