Indian-Spiced Chickpeas And Spinach


An Indian recipe with bold spices and flavor that couldn’t be missing from our Indian tribute this week.



  • 2 tablespoon olive oil, divided
  • 4 garlic cloves, chopped
  • 1 red jalapeno coarsely chopped
  • 1 tablespoon chopped ginger
  • 1 pound fresh flat-leaf spinach, tough stems trimmed
  • kosher salt and freshly ground black pepper
  • 1 onion, finely chopped
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon chili powder
  • 2 15-ounce cans chickpeas, rinsed
  • 1 can whole peeled tomatoes


  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic, chile, and ginger; cook until fragrant and softened, about 4 minutes.
  • Working in batches, add spinach by the handful, tossing to wilt between additions. Cook until fully wilted and bright green, stirring often, about 5 minutes.
  • Transfer mixture to a food processor and pulse until coarsely chopped. Season with salt and pepper; reserve. Wipe out skillet and reserve.
  • Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add onion and cook until softened, 5-6 minutes.
  • Add curry powder and chili powder and cook until toasted and fragrant, about 1 minute.
  • Add chickpeas and tomatoes with juices, squeezing tomatoes with your hand as you add, and 1/2 cup water. Season with salt and pepper and simmer until tomatoes are broken down and sauce has thickened, about 10 minutes.
  • Fold in spinach purée.
  • Serve with flatbread or steamed white rice.

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