Yep, still over here trying to eat less meat. The more delicious vegetarian options that I can come up with at this point, the better. And this Chickpea & Spinach Curry is so quick, easy, and tasty that it may just have to go into the weekly rotation.

This curry is made all in one pan, making it perfect for easy clean up on a weeknight. It’s also fairly quick to make with only about 15 minutes of cook time and hardly any prep work needed. Another good thing about it is that it reheats really well. So if you’re looking for a meal prep lunch idea, this would be a great choice!

The garbanzo beans in this dish make it rather hearty for a vegetarian meal. And the spinach, onion, and plethora of spices turk this curry into one that the whole family can enjoy. It does have a little bit of heat to it, but only in the sense of adding flavor. It doesn’t set your whole mouth on fire or anything like that.

The squeeze of lemon juice before eating is an absolute must in my book. The fresh pop of citrus really added to the entire dish, cutting through some of the richness that comes along with a good curry.

Inspo for this recipe came from a friend who got it from here! The Fiery Vegetarian has some pretty tasty looking recipes. Check them out!

Chickpea & Spinach Curry

Yield: 4

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 17 MinTotal time: 22 Min

A delicious vegetarian curry that's loaded with all the veggie goodness, spices, and none of the guilt.

Ingredients

3 Tbsp. Extra Virgin Olive Oil
1 Onion, Chopped
4 Garlic, Minced
1" Fresh Ginger, Grated
1 Tbsp. Coriander
1/2 Tbsp. Ground Cumin
1/4-1/2 Tsp. Chili Flakes
2 1/2 C. Chickpeas, Drained & Rinsed
1 1/2 C. Tomato Puree
1/2 C. Unsalted Vegetable Stock
1 C. Chopped Frozen Spinach
1 Tsp. Sugar
1 Tsp. Garam Masala
Salt & Pepper to Taste
Lemon Juice
Fresh Cilantro

Instructions

Heat the 3 tbsp. oil in a large pan over medium-high heat.
Sauté the chopped onion until tender and see through.
Add in the 4 minced garlic cloves and cook for another minute or so, stirring frequently.
Stir in the 1" fresh grated ginger, 1 Tbsp. coriander, 1/2 Tbsp. cumin, and 1/4-1/2 Tsp. chili flakes and cook for another minute or two.
Add in the 2 1/2 C. chickpeas, 1 1/2 C. tomato puree, and 1/2 C. stock. Increase the heat to high to bring it all to a boil, then lower to medium-low to simmer for about 10 minutes; stirring on occasion.
Stir in the 1 C. chopped spinach, 1 Tsp. sugar, and 1 Tsp. garam masala. Continue to cook for another 5 minutes.
Once done, remove from the heat and divide evenly among bowls.
I served mine over rice with a squeeze of lemon and garnished with fresh cilantro to enjoy.

Nutrition Facts

Calories

340.49

Fat (grams)

14.00

Sat. Fat (grams)

1.85

Carbs (grams)

45.34

Fiber (grams)

12.59

Net carbs

32.76

Sugar (grams)

12.11

Protein (grams)

13.50

Sodium (milligrams)

590.78

Cholesterol (grams)

0.00

Nutritional Claims: Balanced • High Fiber • Vegan • Vegetarian • Pescatarian • Dairy Free • Gluten Free • Wheat Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free •Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher