Chickpea, spinach and tomato curry

A quick, fragrant vegetable curry: chickpeas and spinach simmered in a spiced tomato sauce. Rich in plant protein and iron, it is a healthy, comforting dinner ready in 25 minutes.

Preparation: 10 min  |  Cooking: 20 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 228 kcal · 13 g protein · 28 g carbohydrate · 4 g fat

Ingredients

• 2 tins of chickpeas
• 200 g spinach
• 1 tin of chopped tomatoes
• 1 onion
• 1 tbsp curry powder
• 1 tsp ginger

Method

1. Soften the onion with the curry powder and ginger.
2. Add the tomatoes and chickpeas and simmer for 12 minutes.
3. Stir in the spinach at the end of cooking.
4. Serve with rice.

Nutritional benefits

Chickpeas provide plant protein, fibre and iron, spinach adds iron and antioxidants, and the spices bring an anti-inflammatory dimension. A complete, filling and inexpensive vegetable curry, ready in under 30 minutes and naturally gluten-free.

Variations and substitutions

• With coconut milk for a creamy version.
• With added sweet potato.
• Spicier: add chilli or curry paste.
• With lentils instead of chickpeas.

Storage and making ahead

Keeps for 4 days and can be frozen: excellent for batch cooking. Reheat with a little water.

💡 Good to know

Add a pinch of pepper with the curry powder: it boosts the absorption of the anti-inflammatory turmeric it contains.

See also

Discover more vegetarian recipes · vegan recipes · high-protein recipes · gluten-free recipes · anti-inflammatory recipes.

Foods in this recipe: chickpeas · spinach · tomatoes · onion · curry powder.

You might also like these recipes: Lentil, sweet potato and spinach curry · Chana dal with lentils and coconut milk · Rajma (kidney bean curry).