1 red onion, diced

4 garlic cloves, minced

1 tbsp ginger, minced

2 tbsp curry powder

1 tsp cumin

1/2 tsp cayenne

1/2 tsp salt and pepper

14 oz can chickpeas, drained

1 roma tomato, chopped

1 tbsp tomato paste

14 oz can coconut milk

6 cups spinach, roughly chopped

Sriracha or chili garlic sauce, to taste

Squeeze of lime

1/4 c fresh cilantro, chopped

1 c basmati rice, cooked accordingly

1 bunch kale, chopped and massaged with oil and lemon

1. Heat a small amount of oil or water in a large skillet. Add in onion and sauté for 3-4 min until translucent. Add in garlic and ginger and sauté until fragrant.

2. Add in a little more water to prevent sticking, followed by tomato and spices. Stir for 2 minutes until tomato breaks down a bit.

3. Add in tomato paste, chickpeas and coconut milk. Bring to a gentle simmer and let thicken for 5-10 minutes. Stir in spinach until wilted.

4. Taste and season with salt, pepper, chili sauce, or lime juice if desired.

5. Serve hot on top of rice and kale with a garnish of fresh cilantro.


Indulge your taste buds in a culinary journey with this delectable Vegan Chickpea Spinach Curry. Bursting with flavors and brimming with nutritional benefits, this wholesome dish is a perfect addition to your plant-based repertoire. The combination of chickpeas and spinach not only creates a satisfying texture but also delivers a powerhouse of nutrients. As we embark on this culinary endeavor, let’s explore the art of crafting a dish that not only tantalizes the taste buds but also nourishes the body.


  • 2 cups chickpeas (canned or cooked)
  • 4 cups fresh spinach, washed and chopped
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch ginger, grated
  • 2 tomatoes, diced
  • 1 can (400 ml) coconut milk
  • 1 cup vegetable broth
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • 2 tablespoons cooking oil
  • Fresh cilantro for garnish


  1. In a large pan, heat the cooking oil over medium heat. Add the chopped onions and sauté until golden brown.
  2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  3. Incorporate the diced tomatoes and cook until they begin to break down, forming a thick base for the curry.
  4. Add the curry powder, ground cumin, ground coriander, turmeric powder, cayenne pepper, salt, and pepper. Stir well to combine the spices with the tomato mixture.
  5. Pour in the coconut milk and vegetable broth, allowing the flavors to meld. Bring the curry to a gentle simmer.
  6. Introduce the chickpeas to the curry, ensuring they are well-coated with the flavorful sauce. Allow the mixture to simmer for an additional 10-15 minutes.
  7. Fold in the fresh spinach, letting it wilt into the curry. This step adds a vibrant green color and an extra layer of nutrition.
  8. Taste the curry and adjust the seasonings if necessary. Simmer for a few more minutes until the spinach is tender.
  9. Once the curry reaches the desired consistency, remove it from heat. Garnish with fresh cilantro for a burst of freshness.

Health Benefits:

This Vegan Chickpea Spinach Curry is not only a feast for the senses but also a nutrient-packed meal. Chickpeas provide an excellent source of plant-based protein, fiber, and essential vitamins and minerals. Spinach adds a dose of iron, calcium, and antioxidants, promoting overall well-being. The inclusion of coconut milk not only enhances the creaminess of the curry but also provides healthy fats.

Nutritional Information:

  • Serving Size: 1 cup
  • Calories: 250
  • Protein: 10g
  • Fat: 12g
  • Carbohydrates: 30g
  • Fiber: 8g
  • Sugar: 5g
  • Sodium: 600mg

Weight Watchers Points:

  • SmartPoints: 8 per serving

Embark on a culinary adventure with this Vegan Chickpea Spinach Curry, marrying flavors, nutrition, and ethical choices. Elevate your plant-based cooking skills and savor the richness of this delightful dish.