Easy Chick Pea and Spinach Indian Curry

I love to eat Indian food and it has been a very long time since I have fixed some. I especially like it because of the unique flavors Indian food has to offer.

Depending on the recipe, you can find yourself spending a long time cooking in the kitchen but my recipe versions, what ever type of food it may be, will never keep you in there for too long, to much to do with 2 little kids, a house to take care of, studying, working out and so on….

For this recipe I added the spinach to give it a little bit more nutrition, I thought it was a clever addition, I think it complemented the chickpeas very well.

On any event, at best this recipe took me about 20-25 minutes since I used canned chickpeas and my rice cooker so for sure you can be done in under 30 minutes :-)



Easy Chick Pea and Spinach Indian Curry

Miryam's original recipe

Yield: 4 servings


1 1lb can of chickpeas, also called garbanzo beans, drained.
2 tablespoons of olive oil
1 large onion
3 cloves of garlic
1 oz fresh ginger, chopped
1 medium tomatoes, chopped
4 oz tomato puree
2 teaspoons of turmeric
1 tablespoon garam masala
1 tablespoon coriander powder
10 dried cloves
15 peppercorns
Salt to taste
1 1/2 cup of water, if the sauce is too thick add more water
6 oz chopped frozen spinach, thawed and drained
Fresh coriander leaves for garnish, optional
2 cups of brown rice.


Cook rice on a rice cooker or stove top, set aside.

In a large sauce pan, at medium heat, add the olive oil  followed by the onions, garlic and ginger. Cook for about 5 minutes or until onions are translucent. Add the spices over low heat and stir. Add the chopped tomatoes and cook for 2-3 minutes.

Increase the temperature to medium-high heat and add the chickpeas, tomato puree and water. Mix through and let it cook for about 5-10 minutes until the flavors are combined. Add the frozen spinach, salt to taste and cook further for 3-5 minutes.

Serve over the brown rice and sprinkle with the chopped coriander if desired.

Nutrition facts calculated based on the recipe giving 4 servings. This is high in Vit B6, manganese, fiber, Vit C, Vit A

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  1. These fudge bars look divine! I love particularly the chickpea crust bottom.

  2. So…if these are kind of healthy it means i can eat the whole pan myself, right?? :P Seriously though…peanut butter and chocolate = love.

  3. FOR REAL I need to try this!! Love that there’s chickpeas in this!

  4. My wife is gluten free and although she makes desserts for the family she doesn’t get to eat many of them.

    I am going to show her this recipe and get a few brownie points. Or should I say Peanut butter and chocolate fudge points?

  5. Amazing! My good friend is GF and she loves peanut butter. Totally sending her this way. Looks so good! Lovin’ the chickpeas.

  6. this is amazing… no oil, no butter, i’m bookmarking this.
    i love your recipes miryam!

  7. Your fudge looks amazing. I bet it tastes fantastic.

  8. Girl, these look awesome!! Love the chick peas in this!

  9. Ooh, this looks great! Love how fudgy it is. And chocolate and peanut butter is never wrong. :)

  10. Is the calorie count in 1 piece?

  11. Stupid question…the recipe says 1 cup drained cooked chick peas. If I buy canned are they cooked? Obviously they aren’t dried, but I’ve never seen that in a recipe before.

  12. Can I leave out the chickpeas or substitute for something else? I don’t care for those.

  13. I have a question on your nutrition facts, is that based on all 12 or just 1 of the 12? Sorry, I know this is a dumb question, but I have to ask. I am competing in a NPC competition, and I just want to know the break down of everything. Thanks so much!

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