Chickpea Curry with Rice and Spinach
A quick, comforting curry with chickpeas, spinach, and rice, ready in about 20 minutes. Simple pantry ingredients make this an easy weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 15g
Ingredients
- 2 cups cooked rice
- 2 tbsp olive oil
- 1 medium onion
- 1 can (15 oz) chickpeas
- 1 can (14 oz) diced tomatoes
- 3 cups baby spinach
Instructions
- 1
Heat the 2 tbsp olive oil in a large skillet over medium. Add the 1 sliced onion and cook until soft and golden, about 8 minutes.
- 2
Stir in the 1 can drained chickpeas and 1 can diced tomatoes with their juice. Add 1 tsp curry powder (or garam masala) and 1/2 tsp salt. Simmer until slightly thickened, about 5 minutes.
- 3
Add the 3 cups baby spinach and stir until wilted, about 2 minutes. Taste and adjust salt.
- 4
Serve the curry over the 2 cups cooked rice, with a lime wedge if you like.
Tools you’ll need
- large skillet
- can opener
- knife
- cutting board
- wooden spoon
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