Hey you, let’s talk about comfort food. This chickpea curry with spinach and rice is warm, filling, and super easy to make. You don’t need fancy ingredients, and I bet you already have most of them in your kitchen.
I love this dish because it’s a complete meal in one bowl—protein-packed chickpeas, tender spinach, and fluffy rice. And guess what? You can have it ready in under an hour. I’ll show you exactly how to make it, plus some tips to make it even better.
Utensils You Need
Here’s what you need to make this recipe:
- Large pot or deep pan
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Rice cooker or pot for cooking rice
Important Info
- Servings: 4 bowls
- Estimated Cost: Around $10 for the whole dish
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Calories Per Serving: About 350 kcal
- Cook Method: Stovetop
- Season: Anytime
- Courses: Main Course
- Cuisine: Indian-inspired
- Diets: VeganDiet, VegetarianDiet
How to Make Chickpea Curry with Spinach and Rice
Now, let’s get into the details. Here’s everything you need and how to put it all together.
Ingredients You Need
- 1 cup uncooked rice
- 1 tablespoon oil (olive or vegetable)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder (optional)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1/2 cup coconut milk
- 1/2 cup water or vegetable broth
- 2 cups fresh spinach
- Salt and black pepper, to taste
Alternative Ingredients
If you don’t have some of the ingredients, here are some swaps you can make:
| Ingredient | Alternative |
|---|---|
| Rice | Quinoa, couscous |
| Coconut milk | Greek yogurt, heavy cream |
| Fresh spinach | Kale, Swiss chard |
| Chickpeas | Lentils, black beans |
Instructions
- Cook the rice according to the package instructions. Set it aside.
- Heat the oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 3 minutes.
- Stir in the garlic and ginger and cook for another minute until fragrant.
- Add the spices (cumin, coriander, turmeric, paprika, and chili powder). Stir well to coat the onions.
- Pour in the diced tomatoes and cook for 5 minutes, stirring occasionally.
- Add the chickpeas, coconut milk, and water. Bring to a simmer and let it cook for 15 minutes.
- Toss in the spinach and stir until wilted, about 2 minutes.
- Taste and season with salt and black pepper.
- Serve the curry over the rice, and enjoy!
Helpful Tips
- If the curry is too thick, add a little more water or coconut milk.
- Want more heat? Add an extra pinch of chili powder.
- If you’re in a rush, use frozen spinach instead of fresh. No need to chop anything.
- Let the curry sit for 5 minutes after cooking. It helps the flavors come together.
What to Serve with Chickpea Curry with Spinach and Rice
You can enjoy this dish on its own, but if you want to make it extra special, try serving it with:
- Warm naan or flatbread
- A side of cucumber yogurt sauce
- A fresh salad with lemon dressing
How Do You Serve the Recipe?
A simple bowl and a spoon is all you need. But if you want to be fancy, serve it with a garnish of fresh cilantro and a squeeze of lime.
Where Do You Serve This Recipe the Most?
This is a great weeknight dinner because it’s fast and easy. It’s also perfect for meal prep since it reheats well. You can even pack it for lunch—it stays good at room temperature for a few hours.
Storage
Short-Term Storage (Room Temperature)
- If you plan to eat it within 2 hours, just leave it covered on the counter.
- Any longer? Move it to the fridge.
Refrigeration
- Store leftovers in an airtight container.
- It will stay fresh in the fridge for up to 4 days.
Freezing
- Let the curry cool completely before freezing.
- Place in a freezer-safe container and store for up to 3 months.
- Thaw overnight in the fridge, then reheat on the stove or in the microwave.
Frequently Asked Questions
Can I use dried chickpeas instead of canned?
Yes, but you need to soak and cook them first. Soak overnight, then boil for about an hour until soft.
Can I make this curry without coconut milk?
Yes. You can use Greek yogurt or heavy cream, but the texture will be different.
Is this recipe kid-friendly?
Yes, but if your child doesn’t like spicy food, skip the chili powder.
Can I use frozen spinach instead of fresh?
Yes, just add it directly to the curry—no need to thaw.
What’s the best way to reheat this dish?
Microwave for 2 minutes or reheat on the stove with a splash of water.
