Chickpeas and Spinach Curry (with Trader Joe’s Greek Chickpeas)
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Enjoy this creamy and flavorful Curry Spinach Chickpeas made with Trader Joe’s Greek chickpeas, fresh spinach, basil, and a touch of curry powder. Perfect for a quick, nutritious meal!
Why You’ll Love this Chickpeas and Spinach Curry
- Balanced meal: Healthy eating is about finding the right balance of carbohydrates, protein, and healthy fats. This simple recipe combines all the essentials: olive oil for healthy fats, chickpeas for protein and carbs, and nutrient-rich veggies like spinach, onion, and celery. A blend of spices elevates the flavor, making it both wholesome and delicious.
- Using precooked chickpeas: Additionally, this recipe features pre-cooked chickpeas from Trader Joe’s, enhanced with parsley and cumin, adding a delicious flavor boost.
- Quick meal: The best part? It’s quick to make and perfect for busy nights when you’re short on time but still want to enjoy something nutritious and delicious.
Health Benefits of Chickpeas
- If you decide to have meatless nights (which I highly recommend), opting for chickpeas as a meat substitute is an excellent choice.
- Chickpeas are a great source of plant-based protein, making them perfect for vegetarians and vegans. Protein is important for building muscles, supporting the immune system, and keeping your body healthy.
- Chickpeas are full of fiber, which helps with digestion and prevents constipation.
Health Benefits of Spinach
- Spinach is full of vitamins like A, C, and K, along with important minerals like iron, calcium, and magnesium. These nutrients help keep your eyes healthy and make your bones strong.
What You’ll Need for this Curry Spinach Chickpeas Recipe
Ingredients
- 1/2 cup onion, chopped – you can use white or red onion
- 1/2 cup chopped celery stalks
- Handful of fresh basil leaves, chopped
- 1/2 tsp curry powder
- Salt and pepper to taste
- 1/2 cup jar tomato sauce – any tomato sauce will work here
- 1/2 cup water
- 1 can (9.88 oz) Trader Joe’s Greek Chickpeas with Parsley and Cumin – you can also use other canned or dried chickpeas (just be sure to cook them first!), but this recipe tastes amazing with this specific brand.
- 1/2 cup heavy cream
- Handful of chopped fresh spinach
- 2 tbsp olive oil – you can also substitute with avocado oil.
Steps
- In a medium-sized pan, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and celery, and sauté until they soften, about 5 minutes.
- Stir in the curry powder, salt, and pepper, and fresh basil leaves. Sauté for another minute until fragrant.
- Pour in the tomato sauce and water. Stir everything together and bring it to a simmer. Let it cook for 5-7 minutes, allowing the flavors to meld.
- Drain the can of Greek Chickpeas and add them to the pan. Mix well and simmer for another 5 minutes to heat through.
- Stir in the heavy cream, and chopped spinach. Let the mixture cook until the spinach wilts and everything is well combined, about 3 minutes.
Quick Tip!
For a creamier texture, just mash some of the chickpeas with the back of a spoon while it’s cooking. This will make the curry thicker without needing extra ingredients.
Frequently Asked Questions
Yes! If using dried chickpeas, soak them overnight and cook them until soft before adding to the recipe.
Absolutely! Replace the heavy cream with coconut milk or any plant-based cream for a vegan version.
Serve it with rice, quinoa, naan, or flatbread to make a complete meal.
Yes, this recipe is naturally gluten-free. Just make sure all ingredients (like the tomato sauce) are labeled gluten-free.
Wrapping Up
In conclusion, this Curry Spinach Chickpeas recipe is a quick, nutritious, and flavorful meal that’s perfect for busy days.
With a balance of protein, healthy fats, and veggies, it’s not only delicious but also packed with nutrients.
Whether you’re looking for a meatless option or simply want to enjoy a wholesome dish, this recipe is sure to satisfy. Give it a try, and let me know how you liked it!
Want more from my vegetable collection? Give my popular Oven Roasted Potatoes, Carrots and Zucchini a try—you’re going to love it!
I’d love to hear your feedback and any creative twists you try—don’t be shy, share your thoughts in the comments below!
More Protein-Rich Recipes You’ll Love
- Easy Vegetable Soup with Barley (or Farro)
- Air Fryer Maple Salmon Fillets: Quick & Healthy Recipe
- Easy Air Fryer Chicken Tenders Without Breading
- Easy Gluten Free Meat and Rice Stuffed Peppers
- Turkey Smash Burger Tacos (Easy & Quick)
- Creamy Garlic Parmesan Chicken Pasta
- One-pan Creamy Chicken with Spinach (Without Heavy Cream)
Get In Touch!
Are you a fan of healthy and delicious recipes like this one? Stay tuned for more culinary inspiration, nutrition tips, and wellness guides here. Subscribe to the newsletter and follow me on social media to never miss an update! Remember to share your chickpeas-making adventures with me in the comments below.
Curious how to make this recipe?
Check out my YouTube channel for the video and step-by-step guide!
Chickpeas and Spinach Curry
Video
Ingredients
- 2 tbsp olive oil you can also substitute with avocado oil
- 1/2 cup onion chopped, you can use white or red onion
- 1/2 cup celery stalks chopped
- 1 handful basil leaves fresh
- 1/2 tsp curry powder
- to taste Salt and pepper
- 1/2 cup tomato sauce any tomato sauce will work here
- 1/2 cup water
- 9.88 oz canned chickpeas 9.88 oz Trader Joe’s Greek Chickpeas with Parsley and Cumin – you can also use other canned or dried chickpeas (just be sure to cook them first!), but this recipe tastes amazing with this specific brand
- 1/2 cup heavy cream
- 1 handful spinach chopped
Instructions
- In a medium-sized pan, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and celery, and sauté until they soften, about 5 minutes.
- Stir in the curry powder, salt, and pepper, and fresh basil leaves. Sauté for another minute until fragrant.
- Pour in the tomato sauce and water. Stir everything together and bring it to a simmer. Let it cook for 5-7 minutes, allowing the flavors to meld.
- Drain the can of Greek Chickpeas and add them to the pan. Mix well and simmer for another 5 minutes to heat through.
- Stir in the heavy cream, and chopped spinach. Let the mixture cook until the spinach wilts and everything is well combined, about 3 minutes.
- Serve it with rice, quinoa, naan, or flatbread to make a complete meal.
Notes
- Refer to the post above for video instructions and other useful information.
- Nutrition information is an estimate and will depend on your specific ingredients.
- If using dried chickpeas, soak them overnight and cook them until soft before adding to the recipe.
- Replace the heavy cream with coconut milk or any plant-based cream for a vegan version.
- This recipe is naturally gluten-free. Just make sure all ingredients (like the tomato sauce) are labeled gluten-free.
- Quick tip: For a creamier texture, just mash some of the chickpeas with the back of a spoon while it’s cooking. This will make the curry thicker without needing extra ingredients.
