Curried Chickpeas and Spinach Recipe

Name: Curried Chickpeas and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 onion, chopped; 4 cloves garlic, finely grated; 1 2 -inch piece ginger, peeled and finely grated; 1 serrano chile pepper, seeded and finely chopped; 2 tablespoons curry powder; 1 15 -ounce can chickpeas (do not drain); 1 10 -ounce package frozen chopped spinach, thawed and squeezed dry; 1/2 small head cauliflower, cut into florets; 2 Yukon gold potatoes, cut into 1/2-inch cubes; 1 14 .5-ounce can diced tomatoes; Kosher salt; 8 ounces farmer's cheese, crumbled; Naan or other flatbread, for serving

Servings: persons

2 tablespoons extra-virgin olive oil
1 onion, chopped
4 cloves garlic, finely grated
1 2 -inch piece ginger, peeled and finely grated
1 serrano chile pepper, seeded and finely chopped
2 tablespoons curry powder
1 15 -ounce can chickpeas (do not drain)
1 10 -ounce package frozen chopped spinach, thawed and squeezed dry
1/2 small head cauliflower, cut into florets
2 Yukon gold potatoes, cut into 1/2-inch cubes
1 14 .5-ounce can diced tomatoes
Kosher salt
8 ounces farmer's cheese, crumbled
Naan or other flatbread, for serving

1
Heat the olive oil in a medium skillet over medium-high heat.
2
Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes.
3
Add the garlic, ginger, serrano pepper and curry powder and continue cooking, 1 minute; set aside.
4
Combine the chickpeas and their liquid, spinach, cauliflower, potatoes, tomatoes, 3/4 teaspoon salt and the cooked onion mixture in a 6-quart slow cooker.
5
Cover and cook on high, 3 1/2 hours.
6
Scatter the cheese over the vegetabls, cover and cook 30 more minutes.
7
Serve with naan.
8
Photograph by Christopher Testani

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 onion, chopped, 4 cloves garlic, finely grated, 1 2 -inch piece ginger, peeled and finely grated, and more.

Yes, Curried Chickpeas and Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Chickpeas and Spinach

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