Curry Chick Peas w/Spinach

Many people I know feel comfortable experimenting with Mexican, Italian, or Chinese food, but not so when it comes to Indian food.

If you have yet to explore Indian cuisine, I hope this creamy, flavorful and filling recipe inspires you to do so. The curry and sambar will add a little heat along with their flavor, so adjust according to your personal preference.


Large saucepan


2 29 oz. cans chickpeas (also called garbanzo beans), drained and rinsed
2 16 oz. packages frozen chopped spinach
1 can coconut milk
2 medium onions, chopped
4 cloves garlic, crushed
4 Tbsp vegetable oil (I used olive oil)
2-4 Tbsp curry powder to taste
1-2 Tbsp Sambar powder to taste (optional)(see note)
1 cup water
garlic powder, onion powder and sea salt to taste


  1. Defrost spinach.  Squeeze out extra moisture by hand and set aside.
  2. In a large saucepan, saute onion and garlic in oil until onion begins to soften.
  3. Add curry powder and sambar powder.  Add spinach, garlic powder, onion powder and sea salt.  Stir until seasoning is well mixed with the spinach.
  4. Add the chickpeas, coconut milk and water.  Stir well.  Turn heat down and let simmer until chickpeas are tender, 15-20 minutes.

Note: Sambar is a spice that can be found at an Indian market. It adds nice flavor, but the dish is still very tasty without it.

This recipe was graciously shared with me by a lovely member of my church.

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