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Dinner Recipes

Savory Chickpea and Spinach Curry – Vegan Delight

30 minutes. Cook
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Introduction: Curries have a rich history, spanning centuries and crossing borders to become a beloved dish worldwide. One of the beauties of curry is its versatility, accommodating a myriad of flavors, ingredients, and dietary preferences. Today, we embark on a culinary journey to explore a vegan delight: Savory Chickpea and Spinach Curry. This flavorful and nutritious dish combines the earthy goodness of chickpeas with the vibrant greenery of spinach, all enveloped in a luscious curry sauce. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this recipe is a delightful addition to your culinary repertoire.

Historical Context: The word “curry” has its roots in the Tamil word “kari,” which means a sauce or a gravy. While curry dishes are often associated with Indian cuisine, they have evolved and diversified over time, adapting to various cultures and regional tastes. Chickpeas, on the other hand, have been a part of human diets for thousands of years and are believed to have originated in the Middle East. When these two culinary traditions collide, they create a fusion of flavors and history that is simply irresistible.


1. Prep the Ingredients:

  • Start by preparing all your ingredients. Chop the onion, mince the garlic, and grate the ginger. Dice the tomatoes, wash and chop the spinach, and open the can of chickpeas.

2. Sauté the Aromatics:

  • Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.

3. Add the Spices:

  • Stir in the minced garlic and grated ginger. Cook for another 2 minutes until fragrant. Add the ground cumin, ground coriander, ground turmeric, and chili powder. Cook for an additional 2 minutes to toast the spices, stirring continuously.

4. Incorporate Tomatoes:

  • Add the diced tomatoes to the pan and cook for 5-7 minutes until they break down and become soft, creating a thick and fragrant base for your curry.

5. Create the Curry Base:

  • Pour in the coconut milk and vegetable broth, stirring to combine all the ingredients. Allow the mixture to simmer for about 10 minutes, letting the flavors meld together.

6. Introduce Chickpeas:

  • Add the drained and rinsed chickpeas to the curry. Simmer for an additional 10 minutes, allowing the chickpeas to soak up the delicious flavors of the sauce.

7. Add Spinach:

  • Now, gently fold in the chopped spinach leaves. They will wilt and become tender within a few minutes. Season the curry with salt and pepper to taste.

8. Serve and Garnish:

  • Your Savory Chickpea and Spinach Curry is ready to be served. Spoon it over cooked basmati rice or alongside warm naan bread. Garnish with fresh cilantro leaves for a burst of color and flavor.

9. Enjoy Your Vegan Delight:

  • Gather your friends and family around the table and savor the rich, savory goodness of this vegan delight. The combination of creamy coconut milk, aromatic spices, tender chickpeas, and vibrant spinach will leave your taste buds dancing with joy.

Conclusion: In the world of culinary arts, the Savory Chickpea and Spinach Curry stands tall as a shining example of the beauty and flavor that can be achieved through vegan cooking. With its rich history rooted in curry traditions and the versatility to adapt to modern dietary preferences, this dish is a celebration of culture and taste. Whether you’re a dedicated vegan or simply seeking to diversify your menu, this curry is a testament to the endless possibilities of plant-based cuisine. So, fire up your stove and embark on a delicious journey into the heart of vegan delight!


prep time
15 minutes.
cooking time
30 minutes.
total time
45 minutes.


  • Large skillet or saucepan

  • Wooden spoon

  • Chopping board and knife

  • Grater

  • Measuring cups and spoons

  • Can opener


  • 2 cups of canned chickpeas, drained and rinsed

  • 4 cups of fresh spinach leaves, washed and chopped

  • 1 large onion, finely chopped

  • 3 cloves of garlic, minced

  • 1-inch piece of fresh ginger, grated

  • 2 tomatoes, diced

  • 2 tablespoons of vegetable oil

  • 1 can (400ml) of coconut milk

  • 1 cup of vegetable broth

  • 2 teaspoons of ground cumin

  • 2 teaspoons of ground coriander

  • 1 teaspoon of ground turmeric

  • 1/2 teaspoon of chili powder (adjust to taste)

  • Salt and pepper to taste

  • Fresh cilantro leaves for garnish

  • Cooked basmati rice or naan bread for serving


Prep the Ingredients
Sauté the Aromatics
Add the Spices
Incorporate Tomatoes
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