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+ servings

Chickpea spinach curry

Simple on onion - no garlic curry made with chickpeas and spinach
5 from 1 vote
Course Main Course
Cuisine Indian
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr


  • 1 bunch spinach cleaned and chopped
  • 2 cups chickpeas
  • 1 potato cut into small cubes
  • 1 large tomato finely chopped
  • 1 inch ginger grated
  • A big pinch asafoetida (hing)
  • 1 star anise
  • 1 tsp mustard seeds
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder or as per taste
  • 1 small piece cinnamon
  • 1 cloves
  • 2 cardamom
  • 5-6 peppercorns
  • Salt to taste
  • 3 tbsp ghee
  • 1 tsp dried fenugreek leaves kasuri methi – 1 pinch


  • Soak the chickpeas overnight. Wash them thoroughly under running water. Boil them in fresh water and salt until they are cooked but not mushy
  • Dry roast 1 tsp cumin seeds and 2 tsp coriander seeds until they are aromatic (few minutes). Grind them in a coffee grinder or mixer into a fine powder. Set aside
  • Dry roast cinnamon, cloves, cardamom seeds, peppercorns until they are aromatic (few minutes). Grind them in coffee grinder or mixer into a fine powder. Set aside
  • Heat a frying pan and add ghee. Add mustard seeds and let it crackle. Add cumin seeds, asafoetida, star anise and fry briefly till cumin seeds change colour
  • Add the ginger and stir fry on low heat until it is fragrant (about a minute)
  • Add tomatoes, turmeric, red chilli powder, cumin-coriander powder and mix well. Cook until the tomatoes are completely done and oil separates
  • Add the boiled chickpeas along with its water. Add cubed potatoes. Check and adjust salt. Simmer for 15-20 minutes till potatoes are cooked
  • Add spinach and cook for a few more minutes till they are done
  • Add rest of the ground spices, and mix well. Crush the dried fenugreek leaves and sprinkle on top
  • Serve hot with steamed rice


  • You may use canned chickpeas. Discard the liquid and wash thoroughly before use
  • You may use store brought spice powders but freshly ground spices are the best
  • You may use 1 tsp of garam masala instead of cinnamon-cardamom-clove powder
Nutrition Facts
Chickpea spinach curry
Amount Per Serving
Calories 128 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 12mg4%
Sodium 33mg1%
Potassium 435mg12%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 2g2%
Protein 5g10%
Vitamin A 3354IU67%
Vitamin C 17mg21%
Calcium 66mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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