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Easy • Vegetarian

Golden Curried Chickpea Skillet

A vibrant and flavorful vegetarian skillet bursting with chickpeas, golden curry spices, and fresh spinach.

Prep
10 min
Cook
20 min
Servings
3
Level
Easy
Golden Curried Chickpea Skillet

Looking for a quick, delicious, and deeply satisfying vegetarian meal? This Golden Curried Chickpea Skillet is it! It’s brimming with hearty chickpeas, aromatic curry spices, and wilted spinach, making for a truly comforting and flavorful dish that comes together in one pan. Serve it over rice or with warm naan for a complete and wholesome dinner in no time.

Ingredients

Yield: 3 servings

Main

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger (or 1 tsp ginger powder)
  • 1 tbsp curry powder (mild or hot, to your preference)
  • 1/2 tsp ground cumin
  • 1/4 tsp turmeric powder
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1/2 cup vegetable broth or water
  • 5 oz fresh baby spinach
  • Salt and black pepper to taste
  • Optional: Fresh cilantro for garnish, plain yogurt or sour cream for serving

Preparation

  1. Step 1

    Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.

  2. Step 2

    Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant. Add curry powder, cumin, and turmeric, stirring constantly for another minute to bloom the spices.

  3. Step 3

    Pour in diced tomatoes (with juices), rinsed chickpeas, and vegetable broth. Bring to a gentle simmer. Reduce heat to low, cover, and cook for 10-12 minutes to allow the flavors to meld.

  4. Step 4

    Remove lid and stir in the fresh baby spinach, cooking until just wilted, about 2-3 minutes. Season generously with salt and black pepper to taste.

  5. Step 5

    Serve warm, garnished with fresh cilantro and a dollop of yogurt or sour cream if desired. Delicious with rice or naan bread.

Tips

  • For extra creaminess, stir in a splash of coconut milk or heavy cream in step 4.
  • Taste your curry powder before adding; some are much stronger than others.
  • Don't skip blooming the spices in oil; it really deepens their flavor.

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