Indian-Spiced Chickpeas with Spinach | Dinner

This spicy recipe is enjoyable as is for a side dish or piled on top of

rice or another grain for a main meal.


1 onion, chopped

2 cloves garlic, minced

1 jalapeño, minced

2 tablespoons vegan margarine

3/4 teaspoon coriander

1 teaspoon cumin

1/2 teaspoon cayenne pepper

1 (15-ounce) can chickpeas, undrained

3 tomatoes, puréed, or 2/3 cup tomato paste

1/2 teaspoon curry powder

1/4 teaspoon turmeric

1/4 teaspoon salt

1 tablespoon lemon juice

1 bunch fresh spinach


1. In a large skillet, sauté onion, garlic, and jalapeño in margarine until

almost soft, about 2 minutes.

2. Reduce heat to medium-low and add coriander, cumin, and cayenne

pepper. Toast the spices, stirring, for 1 minute.

3. Add the chickpeas with liquid in can, tomatoes or tomato paste, curry

powder, turmeric, and salt and bring to a slow simmer. Allow to cook until

most of the liquid has been absorbed, about 10–12 minutes, stirring

occasionally, then add lemon juice.

4. Add spinach and stir to combine. Cook just until spinach begins to wilt,

about 1 minute. Serve immediately.

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