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One Pot Curried Chickpeas with Spinach

This hearty One Pot Curried Chickpeas with Spinach recipe is such a simple, filling, and flavorful all-in-one vegan meal!

curried chickpeas with spinach

It’s Tuesday, making it a great time to share the Meatless Monday recipe I scratched up yesterday! So, how about some tasty One Pot Curried Chickpeas with Spinach? There’s nothing like a hearty vegetarian chickpea curry to warm you up on a windy night in early spring…

plate of curried chickpeas with spinach

As I mentioned last week, I’ll be making it more of a habit to share vegan and vegetarian dinner recipes here. Be sure to check out the new Meatless Monday category for additional recipe ideas.

And yes, I’ve kind of been on a kick lately with these one pot dinners with rice…! They’re just so simple and so filling, as well as a great way to use a batch of Instant Pot vegetable broth.

One Pot Curried Chickpeas with Spinach

curried chickpeas ingredients

Ingredients

2 Tbsp olive oil
1/4 tsp cayenne
1/2 tsp cinnamon
1 tsp turmeric
1 tsp cumin
2 tsp chili powder
1 Tbsp curry powder
One small yellow onion, diced
3 cloves garlic, minced
8 oz mushrooms, sliced
2 cans chickpeas (garbanzo beans), drained & rinsed
14.5 oz can fire roasted diced tomatoes
1 cup uncooked white long grain rice
2 cups vegetable broth
8 oz fresh spinach
Juice from 1/4 of a small lemon

Directions

curried mushrooms

Saute diced onion in olive oil & spices for about five minutes over medium heat, until onions begin to soften. Add garlic & mushrooms and saute until mushrooms begin to soften. Add tomatoes, chickpeas, broth, and rice and bring to a boil over medium-high heat.

pan of rice and chickpeas

Turn heat down to medium-low, cover skillet, and simmer for 20 minutes or until rice is cooked and most of the liquid is absorbed. Stir, replace lid, and let sit ten minutes to thicken up. Gradually stir in spinach until it is all wilted into the rice mixture, then stir in lemon juice and serve.

These curried chickpeas exemplify vegetarian comfort food at its finest

skillet of curried chickpeas

This easy vegetarian skillet recipe is so hearty and filling, that even my house full of carnivorous boys over here didn’t miss the meat. If you don’t have mushrooms handy, small cauliflower florets would also be tasty in this recipe — I just threw mine together with the veggies I had in the house, but mix it up as desired.

plate of curried chickpeas with rice and spinach

Curried chickpeas with spinach is completely vegan, as well as naturally gluten free. This easy one pot vegetarian dinner isn’t overly spicy, but just offers a little bit of a kick. As always, you can adjust the seasonings to your own family’s tastes.

One Pot Curried Chickpeas with Spinach, printable recipe

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5 from 3 votes

One Pot Curried Chickpeas with Spinach

One pot curried chickpeas with spinach is vegetarian as well as naturally gluten free and dairy free. It’s not overly spicy but just offers a little bit of a kick.
Course dinner
Total Time 45 minutes
Servings 6

Ingredients

  • 2 Tbsp olive oil
  • 1/4 tsp cayenne
  • 1/2 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 Tbsp curry powder
  • One small yellow onion, diced
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 2 cans chickpeas (garbanzo beans), drained & rinsed
  • 14.5 oz can fire roasted diced tomatoes
  • 1 cup uncooked white long grain rice
  • 2 cups vegetable broth
  • 8 oz fresh spinach
  • Juice from 1/4 of a small lemon

Instructions

  • Saute diced onion in olive oil & spices for about five minutes over medium heat, until onions begin to soften.
  • Add garlic & mushrooms and saute until mushrooms begin to soften.
  • Add tomatoes, chickpeas, broth, and rice and bring to a boil over medium-high heat.
  • Turn heat down to medium-low, cover skillet, and simmer for 20 minutes or until rice is cooked and most of the liquid is absorbed.
  • Stir, replace lid, and let sit ten minutes to thicken up.
  • Gradually stir in spinach until it is all wilted into the rice mixture, then stir in lemon juice and serve.

Notes

If you don’t have mushrooms handy, small cauliflower florets would probably also be good in this recipe — I just threw mine together with veggies I had in the house, but mix it up as desired.

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Recipe Rating




Bridget

Wednesday 7th of August 2019

I made this today, and it is a huge hit in my house! Even my teenage boys approve! Thanks for this great recipe!!

Melissa

Saturday 3rd of August 2019

Just made this for the first time this afternoon - so great! Everyone liked it!

Elizabeth Bond

Sunday 28th of July 2019

Husband says "Yum". Happy memories of our favorite Indian restaurant that closed its doors. We couldn't figure what dish it was close to, it was like when a bit of this and a bit of that mixes on your plate. Just yum.

karen

Tuesday 7th of March 2017

wow, looks very very good!

jane

Tuesday 7th of March 2017

This looks great! I love curries. Also, people in countries that consume turmeric regularly have fewer (if any) cases of alzheimer's and some cancers. I love working curries into my meal plan at least once a week.

rachel

Tuesday 7th of March 2017

I love turmeric! It's in the chicken soup I made last night too, so I should be good & healthy this week. ;)

And, thanks. :)

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