Quick Curried Chickpeas with Spinach – Vegan & Gluten-free

This quick-to-make one dish meal takes less than 30 minutes to prepare and  is packed with flavor and nutrients. It's also vegan, gluten-free, and filling!

Curried Chickpeas with Spinach   About 2 main dish servings

1 to 2 tablespoons olive oil 

½ medium onion 

1 clove garlic 

About ½” fresh ginger 

1 tablespoon curry powder

About ¼ cup+ water 

About 6 to 8 oz. fresh spinach 

1 (15 to 15.5 oz.) can chickpeasor equivalent amount of chickpeas cooked from the dry state

1 (8 oz.) can tomato sauce 

Cooked rice to serve with curried chickpeas

1. Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. 
2. Heat the olive oil in a Dutch Oven over medium heat. Add the onions and sauté until softened (3 to 5 minutes); add the garlic, and ginger near the end of the cooking time. 
   
3. Add the curry powder and continue to sauté with the onion mixture for one minute more. 
4. Add about ¼ cup of water to the skillet along with the fresh spinach and continue to sauté until the spinach has steamed and wilted. 
   
5. Drain and rinse the chickpeas. Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat through (5 minutes).
   
    
6. Serve over cooked rice. 
   

Recipe without photos . . .

Curried Chickpeas with Spinach   About 2 main dish servings

1 to 2 tablespoons olive oil 

½ medium onion 

1 clove garlic 

About ½” fresh ginger 

1 tablespoon curry powder

About ¼ cup+ water 

About 6 to 8 oz. fresh spinach 

1 (15 to 15.5 oz.) can chickpeasor equivalent amount of chickpeas cooked from the dry state

1 (8 oz.) can tomato sauce 

Cooked rice to serve with curried chickpeas

1. Dice the onion, mince the garlic, and grate the ginger on a small holed cheese grater. 
2. Heat the olive oil in a Dutch Oven over medium heat. Add the onions and sauté until softened (3 to 5 minutes); add the garlic, and ginger near the end of the cooking time. 
3. Add the curry powder and continue to sauté with the onion mixture for one minute more. 
4. Add about ¼ cup of water to the skillet along with the fresh spinach and continue to sauté until the spinach has steamed and wilted. 
5. Drain and rinse the chickpeas. Add them to the skillet along with the tomato sauce. Stir well to distribute the spices in the sauce and heat through (5 minutes). 
6. Serve over cooked rice.