Simple Curried Chickpea and Spinach Skillet

This curried chickpea spinach skillet is a simple, one-pan recipe that can be enjoyed as a plant-based meal or a comforting side dish.

In addition to being made in one pan and under 30 minutes, I love that the recipe uses mostly pantry ingredients.

Especially in the winter when you don’t always want to brush off your car in order to grab food from the grocery store.

As it’s a very straight-forward recipe, I only have one tip on making it: if you use frozen spinach, make sure to thaw the spinach and then squeeze out as much moisture as you can.

For a complete meal, I recommend serving this skillet with brown rice, naan, or cauliflower rice for a lower-carb option. If you aren’t plant-based or vegan, you could also serve the recipe with baked chicken thighs and a side salad.

 

Print Recipe

Curried Chickpea and Spinach Skillet

 

 

Prep Time5 minutes mins

Cook Time12 minutes mins

Total Time17 minutes mins

 

Course: Main Course

Keyword: Curried Chickpea and Spinach Skillet

Servings: 4

Calories: 224kcal

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 shallot diced about ¼ cup
• 2 cloves garlic minced
• 1 tablespoon minced ginger
• Salt and pepper to taste
• 1 ½ tablespoons yellow curry powder
• ¼ cup water or low-sodium vegetable broth
• 5 ounces fresh or frozen spinach
• 1 15- ounce can tomato sauce
• 1 15- ounce can chickpeas drained and rinsed

Instructions

• In a large skillet over medium heat, add the olive oil. Once the oil is hot, add the shallot, garlic, ginger, and a pinch of salt and pepper. Cook for 2-3 minutes, stirring occasionally, until the shallot is soft.
• Next, stir in the curry powder and cook for 30 seconds. Add in the water or broth, spinach, and another pinch of salt and pepper. Cook for 3 minutes, or until the spinach has wilted.
• Finally, stir in the tomato sauce and chickpeas. Cook for 5 minutes, or until the mixture is nice and hot. Taste and adjust seasonings as needed. Enjoy immediately. Store leftovers in an airtight container in the fridge for up to 7 days.

Notes

Nutrition

 

Servings 4 | 224 Calories per Serving

 

8.5g fat (1g saturated), 0mg cholesterol, 992mg sodium, 33g carb, 6.5g fiber, 5g sugar, 7g protein