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!
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📝 What you need
Ingredients
Fresh
- red onion
- green chilli
- cherry tomatoes
- fresh coriander
- baby spinach
- lemon
Storecupboard
- tinned chickpeas
- coconut milk
- garlic purée / ready-chopped garlic
- ginger purée / ready-chopped ginger
- curry powder
👩🏽🍳 Variations
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.
❄️ Freezing
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:
- Camilla's Smokey Maple Roasted Chickpeas from Fab Food 4 All
- Choclette's Black Chickpea & Red Quinoa Burgers from Tin & Thyme
- Chloe's Hummus from Feast Glorious Feast
⭐️ 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
🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.
📖 Recipe
Curried Chickpeas and Spinach
Ingredients
- 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
Instructions
- 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.
ENVIRONMENTAL INFORMATION
Video
Nutrition
Free 4-Week Vegan Meal Plan
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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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Lara says
This curry is delicious!
I added a handful of green beans to mine 😋
Will definitely make again!
Kate Ford says
That's great to hear, thanks Lara.
Diana Reis says
I love this dish. The flavor is bold and it is so easy to bring together.
Sharon says
Not only is this dish easy to make, but it's also full of flavor. A great meal for meatless Mondays.
Liz says
Chickpeas are my favorite! I'm always looking for new ways to enjoy them. This is great!
Tania says
Hi! Excited to try this recipe tomorrow. I was wondering if this can be kept for a few days in refrigerator and reheated?
Thank you so much!
Adrianne says
Kate, this looks delicious! The colour of the dish really draws me in. I will give it a go for Meatless Monday next week, thanks for sharing.
Adrianne says
Kate, this looks delicious! The colour of the dish really draws me in. I will give it a go for Meatless Monday next week, thanks!
Dannii says
Chickpea curry with spinach is a favourite in our house too. So easy and comforting.
Anna says
Love this! It easy to make and also 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.
Catering Industries says
This is marvellous! Thanks for sharing the recipe and let me also try this at home.
Balvinder says
This chikpea curry sounds so flavor-packed and full of tons of vitamins!
Janice King says
Hi Kate, The Veg Space food blog is amazing! it was a great helpful for me. Thank you so much.
Jo Allison / Jo's Kitchen Larder says
I love how quick and easy this recipe is! Perfect mid-week curry without a fuss. Great for those super hectic last days of school term (I'm so with you lol). Yum!
Eb Gargano | Easy Peasy Foodie says
Oh I know what you mean about the end of term - it really does feel like it should be wind down time and yet it's just super hectic, what with all the end of term meetings/services/displays etc. etc. I am soooo looking forward to next week right now. This recipe looks awesome - right up my street. You know how much I love a quick and easy meal - these last few weeks more than ever!! Eb x
Anvita says
You had me at 20 minutes. Perfect for a weeknight meal
Shashi at SavorySpin says
I love a good chickpea and spinach curry - and this looks delish! Also thatnks for the review on those knives!
Mahy says
I would take a huge bowl of this chickpea goodness anyday over anything else!! Thanks for sharing--I love all the flavors you've used. Certainly making this one!!
camila says
These are my favorite chickpeas!! how yum!! love these curried chickpeas with spinach!
Amy Nash says
I love how quickly this curry comes together and that creamy coconut base! It sounds delicious and something that my family would love!
Whitney says
This sounds delightful!! I love me some curried veggies, so this is right up my alley!