Vegan Chickpea + Spinach Curry
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Cook time: 
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Serves: 4 servings
Simply A (RD) Fact: Chickpeas are a great source of dietary fiber and protein!
  • 2 teaspoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, finely minced
  • 1 teaspoon curry powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ½ cup low-sodium vegetable broth
  • 1 cup chopped tomatoes
  • 1lb frozen spinach, thawed completely and squeezed to remove all liquid
  • 1-15oz can low-sodium chickpeas
  • 1 cup water
  1. In a large, high-sided skillet set over medium heat, add in the olive oil. When the oil is hot, add in the onion and cook until golden brown, about 3-4 minutes.
  2. Add in the garlic and cook for about 30 seconds until fragrant.
  3. Add in the curry powder, cumin, salt, and cayenne pepper. Cook the spices in the onion/garlic mixture for 30 seconds until fragrant. Deglaze the pan with the vegetable broth, making sure to scrape up the brown bits on the bottom of the pan.
  4. Add in the tomatoes, spinach, and chickpeas. Add in up to one cup of water until the consistency is saucy. Simmer the curry for 15 minutes until everything is heated through.
  5. Serve on top of brown rice or whole grain couscous.
Nutrition Information
Serving size: 1 serving Calories: 226 calories Fat: 6gm Saturated fat: 1gm Carbohydrates: 34gm Sodium: 403mg Fiber: 11gm Protein: 12gm Cholesterol: 0mg
Recipe by Simply A (RD) Foodie at