Chickpea-Spinach Curry Bowls

A fragrant and hearty curry featuring tender chickpeas and fresh spinach, bathed in a rich tomato-based sauce with warming Indian spices. Served alongside fluffy basmati rice, it's a quick and satisfying vegetarian meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Easy
• Cost: $2.44/serving

Dietary

• Dairy-Free
• Egg-Free
• Gluten-Free
• High-Fiber
• Nut-Free
• Pescatarian
• Soy-Free
• Vegan
• Vegetarian
• Low-Sugar

Tags

• one-pot
• quick
• stir-fry
• savory
• healthy
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon red pepper flakes
• 1 can diced tomatoes (15-ounce, undrained)
• 1 can chickpeas (15-ounce, rinsed and drained)
• 0.5 cup vegetable broth
• 5 ounce fresh spinach
• 1 cup basmati rice (uncooked)
• 2 cup water
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. First, prepare the basmati rice. In a small saucepan, combine 1 cup basmati rice with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until all water is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
2. While the rice cooks, heat 1 tablespoon olive oil in a large skillet or pot over medium heat. Add the diced yellow onion and cook for 3-5 minutes until softened and translucent.
3. Add the minced garlic, ground cumin, ground coriander, turmeric powder, and red pepper flakes (if using) to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
4. Stir in the diced tomatoes, chickpeas, and vegetable broth. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, allowing the flavors to meld.
5. Stir in the fresh spinach a handful at a time, allowing it to wilt before adding more. Continue until all spinach is incorporated and wilted, about 2-3 minutes.
6. Season the curry with salt and black pepper to taste. Serve hot over the prepared basmati rice, garnished with fresh cilantro if desired.

Notes

Leftovers store wonderfully in the refrigerator for up to 3-4 days. This curry is also great with a squeeze of fresh lime juice just before serving.

Nutrition (per serving)

• Calories: 420
• Protein: 17.5 g
• Carbohydrates: 70 g
• Fat: 10 g
• Fiber: 10.5 g
• Sodium: 550 mg
• Saturated Fat: 1.5 g
• Sugar: 5 g