Chickpea and Spinach Curry

This chickpea and spinach curry is a quick and easy weeknight meal that's packed with flavor. The combination of chickpeas, spinach, and curry is a classic for a reason—the flavors work together perfectly. Plus, this dish is made with simple, everyday ingredients that you probably already have on hand.

The origins of chickpea and spinach curry are murky, but it is thought to have originated in India. The dish is believed to have been brought to England by British colonizers in the 19th century. It quickly became popular in England, and it remains a popular dish today. Chickpea and spinach curry is a versatile dish that can be served with a variety of sides. It can be served with rice, flatbread, or even pasta. The dish can also be made with a variety of different spices, depending on your personal preference.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 (10 ounce) package frozen spinach, thawed and squeezed dry

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for 1 minute more.
4. Stir in the curry powder, cumin, and turmeric.
5. Cook for 1 minute more.
6. Add the chickpeas and spinach and cook until heated through, about 5 minutes.
7. Season with salt and pepper to taste.

Why It Works

• The combination of chickpeas and spinach is a classic for a reason—the flavors work together perfectly.
• The curry powder, cumin, and turmeric add a warm, earthy flavor to the dish.
• The dish is made with simple, everyday ingredients that you probably already have on hand.