These quick and easy curried chickpeas and spinach make a flavour-packed and nutritious supper, with zingy lemon, Indian spices and a creamy coconut sauce.
How does the end of term end up being SO busy? Every year it takes me by surprise.
I imagine that we'll all be winding down for summer, chilling in the garden and making the most of the sunshine, and instead we're tearing round presentations and parties, late-night baking for just-remembered cake sales and tea parties, squeezing in play dates and birthday celebrations before the summer holidays begin.
So now more than ever I'm in need of quick 20 minute meals that I can throw together amidst the chaos, and these curried chickpeas and spinach totally fit the bill.
Flavour-packed and nutritious at the same time. And as spicy (or not) as you like, so can easily be made suitable for all the family. And they even freeze well so you can make a double batch and give yourself a cooking-free night some other time.
These lovely chickpeas are a great vehicle for some fabulous flavours - zingy lemon, tangy tomatoes, fiery chilli (if you like) and delicate Indian spices, all brought together in a really creamy coconut sauce.
Make them tonight - you won't be disappointed!
📝 What you need
- red onion
- green chilli
- cherry tomatoes
- fresh coriander
- baby spinach
- tinned chickpeas
- coconut milk
- garlic purée / ready-chopped garlic
- ginger purée / ready-chopped ginger
- curry powder
This is a great recipe for using up tins and jars from the cupboard. But if you're missing an ingredient, there's no need to rush to the shops to buy it. Here are a few suggestions for adapting the recipe to suit what you have to hand:
- Don't have chickpeas? A tin of lentils is also really delicious in this recipe, or you could use beans instead - curried kidney beans are delicious.
- Don't have cherry tomatoes? You can use any fresh tomatoes you have, or else half a tin of chopped tomatoes. Just drain off as much juice as you can before adding them, or else you will end up with far too much sauce.
- Don't have curry powder? You can use a jar of spice paste instead, or make your own curry powder - a blend of any of the following that you have in the cupboard would be ideal: turmeric, ground coriander, mustard powder, ground cumin, chilli powder, ground fennel seeds, ground ginger or mixed spice.
- Don't have coconut milk? You can use 150g vegetable stock and 50ml dairy-free cream instead.
- Don't have spinach? Just leave it out, or use curly kale, chard or extra fresh herbs instead.
These curried chickpeas freeze really well, so why not make up a big batch whilst you're at it, and freeze individual portions? You'll be so pleased to have them in the freezer when you can't find the energy to cook!
A top tip for freezing is to leave out the spinach as it does tend to go a bit slimy when frozen then defrosted. Just add in a handful of fresh spinach when you're serving the defrosted chickpeas.
Also, just be aware that spices and seasonings do tend to be tamed by the freezing process, so taste before you serve - you might need to add some more salt or a pinch of chilli flakes to your taste.
🔪 What else can I make with chickpeas?
If you're looking for some more interesting vegan recipes featuring chickpeas as the star of the show, how about trying:
- Swedish-style Vegan Meatballs
- Butternut & Chickpea Curry
- Harissa-Roasted Chickpeas with Aubergine
- Takeaway-style Vegan Korma
... or these recipes from blogging friends:
⭐️ Reader Testimonials
⭐️⭐️⭐️⭐️⭐️ "Love this! It easy to make and easy to make hotter or more flavoursome with all the different ingredients. I keep the tins in the store cupboard as a go to meal. We have ours with mini naan breads and mango chutney. Thank you for sharing." Anna
Curried Chickpeas and Spinach
- 2 tablespoon rapeseed or sunflower oil
- 1 red onion
- 1 teaspoon garlic purée / ready-chopped garlic
- 1 teaspoon ginger purée / ready-chopped ginger
- 1 green chilli
- 1.5 tablespoon curry powder
- 400 g tin chickpeas
- 10 cherry tomatoes
- handful fresh coriander
- 200 g coconut milk
- 50 g baby spinach
- 1 lemon
- Heat the oil in a large frying pan. Peel and slice the onion and fry gently for 4-5 minutes until soft.
- Add the garlic and ginger. De-seed and finely slice the chilli then add to the pan along with the curry powder. Cook gently for a further minute or two.
- Drain and rinse the chickpeas.
- Halve the cherry tomatoes and to the pan along with the chickpeas.
- Finely chop the stalks of the coriander and add to the pan, saving the leaves for later.
- Add the coconut milk, then simmer for 5 minutes until the sauce has thickened (add a splash of water if it dries out too much). Season with salt and pepper to your taste.
- Finely chop the spinach and stir through the chickpeas, followed by the juice of the lemon, and finally add the chopped coriander leaves.
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For more quick and easy vegan recipes take a look at my latest book Vegan in 15.
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