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Easy • Vegetarian

Golden Curried Chickpea and Spinach Skillet

A quick and vibrant vegetarian skillet meal with chickpeas, tender spinach, and warming curry spices, perfect over rice.

Prep
5 min
Cook
15 min
Servings
3
Level
Easy
Golden Curried Chickpea and Spinach Skillet

This Golden Curried Chickpea and Spinach Skillet is a weeknight lifesaver! It’s brimming with flavor, comes together in a flash, and is entirely plant-based. A perfect balance of savory spices, hearty chickpeas, and fresh spinach makes for a comforting meal that’s both healthy and satisfying.

Ingredients

Yield: 3 servings

Main

  • 1 tbsp coconut oil or olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger (or 1 tsp dried ginger)
  • 1 tbsp curry powder
  • 1/2 tsp ground turmeric
  • 1/4 tsp red pepper flakes (optional)
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1/2 cup vegetable broth
  • 5 oz fresh spinach
  • 1/4 cup full-fat canned coconut milk (optional, for creaminess)
  • Salt and black pepper to taste

For Serving (Optional)

  • Cooked basmati rice or quinoa
  • Fresh cilantro, chopped
  • Lime wedges

Preparation

  1. Step 1

    Heat coconut oil or olive oil in a large skillet or pot over medium heat. Add chopped onion and cook until softened, about 3-5 minutes.

  2. Step 2

    Stir in minced garlic, grated ginger, curry powder, turmeric, and red pepper flakes (if using). Cook for 1 minute until fragrant.

  3. Step 3

    Add rinsed chickpeas, diced tomatoes (undrained), and vegetable broth. Bring to a gentle simmer, then reduce heat and let cook for 5-7 minutes, allowing the flavors to meld.

  4. Step 4

    Stir in fresh spinach, cooking until it wilts down, about 2-3 minutes. If using, stir in coconut milk for extra creaminess.

  5. Step 5

    Season with salt and black pepper to taste. Serve hot over cooked basmati rice or quinoa, garnished with fresh cilantro and a squeeze of lime juice if desired.

Tips

  • Adjust the amount of red pepper flakes to your preferred spice level.
  • If you don't have fresh ginger, 1 teaspoon of ground ginger works well.
  • This dish is fantastic for meal prep; it reheats beautifully for lunches.

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