Curried Chickpeas with Spinach and Tomatoes
This recipe crafts a hearty vegan curry featuring chickpeas, fresh spinach, and whole peeled tomatoes. Enhanced by aromatic ginger, garlic, chile, and a blend of warm spices, it simmers into a flavorful, high-fiber dish. Perfectly paired with flatbread or steamed rice, it offers a deeply satisfying and nourishing meal.
Equipment
- 1 Large Dutch Oven or Pot For sautéing and simmering
- 1 Cutting Board
- 1 Chef's knife
- 1 Wooden Spoon or Spatula For stirring and scraping
- 1 Can Opener
Ingredients
Main
- 2 teaspoons olive oil divided
- 4 garlic cloves chopped
- 1 red jalapeño or Fresno chile coarsely chopped
- 1 tablespoon chopped ginger
- 1 pound fresh flat-leaf spinach tough stems trimmed
- Kosher salt and freshly ground black pepper
- 1 onion finely chopped
- 1 1/2 teaspoons curry powder
- 1 teaspoon chili powder
- 2 15- ounce cans chickpeas rinsed
- 1 24- ounce can whole peeled tomatoes
- Flatbread or steamed white rice for serving
Instructions
- Heat 1 teaspoon of olive oil in a large Dutch oven or pot over medium heat. Add the spinach, season with a pinch of salt and pepper, and cook, tossing frequently, until just wilted, about 2-3 minutes. Transfer the wilted spinach to a plate, leaving any liquid in the pot.
- Add the remaining 1 teaspoon of olive oil to the pot. Add the finely chopped onion and cook, stirring occasionally, until it softens and becomes translucent, approximately 5-7 minutes.
- Stir in the chopped garlic, red jalapeño or Fresno chile, and ginger. Continue to cook for another 2-3 minutes, until fragrant, being careful not to brown or burn the garlic.
- Add the curry powder and chili powder to the pot. Cook, stirring constantly, for 1 minute to allow the spices to bloom and become fragrant.
- Stir in the rinsed chickpeas, ensuring they are well coated with the spice and aromatic mixture.
- Add the 24-ounce can of whole peeled tomatoes. Crush the tomatoes directly in the pot using your hands or a potato masher to create a rustic consistency.
- Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 15-20 minutes to allow the flavors to meld. Stir occasionally to prevent sticking.
- Return the reserved wilted spinach to the pot, stir it gently into the curry, and cook for an additional 2-3 minutes until the spinach is heated through.
- Taste the curried chickpeas and adjust seasoning with additional kosher salt and freshly ground black pepper as needed to achieve the desired balance.
- Serve the curried chickpeas hot, accompanied by warm flatbread or fluffy steamed white rice.
Notes
1. To maximize flavor, 'bloom' the curry and chili powders with the sautéed onions and aromatics for about a minute before adding liquids. This helps toast the spices, releasing their full aromatic potential.2. When adding spinach, do so in batches if your pot is full. It wilts down quickly. Avoid overcooking the spinach, which can make it watery and dull; it only needs to be gently warmed through at the end.3. Crushing whole peeled tomatoes by hand or with a potato masher directly in the pot yields a more rustic texture and releases their juices naturally, contributing to a richer sauce than pre-diced tomatoes.4. Taste and adjust seasoning diligently. A touch of acidity, like a squeeze of lime juice, can brighten the flavors if desired.