Fusion
Quick Chickpea and Spinach Curry
A simple and flavourful curry made with chickpeas and spinach, spiced with garam masala and finished with a dollop of yogurt. Perfect for a quick weeknight meal.
About this recipe
Quick Chickpea and Spinach Curry is a fusion lunch for 2 that is a gentle, mostly hands-off simmer., and it takes around 25 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 1 can (approx. 400g), drained and rinsed chickpeas
- 200g, fresh spinach
- 1 medium, chopped onion
- 2 tbsp yogurt
- 1 tsp garam masala
- 1 tbsp cooking oil
- to taste salt
- to taste black pepper
- 1/4 cup water
Equipment
Method
- 1
Heat cooking oil in the pot over medium heat. Add chopped onion and sautéSauté.Cook quickly in a little fat over medium-high heat, keeping the food moving.Glossary → until softened, about 5 minutes.
~5 min
- 2
Add garam masala and stir for 30 seconds until fragrant.
~1 min
- 3
Add the drained and rinsed chickpeas, spinach, salt, and pepper. Stir to combine.
~2 min
- 4
Pour in water and bring to a simmerSimmer.Cook in liquid with gentle bubbling, just below a boil.Glossary →. Cover and cook for 10-15 minutes, or until spinach is wilted and chickpeas are heated through.
~15 min
- 5
Stir in the yogurt just before serving. Adjust seasoning if needed.
~2 min
Cook's notes
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
Storage & leftovers
This keeps well — store in an airtight container in the fridge for up to 3 days, and the flavour often deepens overnight. Reheat gently on the stove, adding a splash of water if it’s thickened.
Frequently asked
How long does Quick Chickpea and Spinach Curry take to make? +
Around 25 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: pot. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
Can I make Quick Chickpea and Spinach Curry ahead of time? +
This keeps well — store in an airtight container in the fridge for up to 3 days, and the flavour often deepens overnight. Reheat gently on the stove, adding a splash of water if it’s thickened.
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