Malaysian
Spiced Chickpea and Spinach Stew
A hearty and warming stew featuring chickpeas and spinach, infused with the aromatic notes of garam masala. This is a simple, one-pot meal.
About this recipe
Spiced Chickpea and Spinach Stew is a malaysian lunch for 2 that is a gentle, mostly hands-off simmer., and it takes around 30 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, thinly sliced onion
- 2 tbsp, for garnish (optional) yogurt
- 1.5 tsp garam masala
- 1 tbsp cooking oil
- to taste salt
- to taste black pepper
- 1/2 cup water
Equipment
Method
- 1
Heat cooking oil in the pot over medium heat. Add the sliced onion and cook until softened and lightly browned, about 7-8 minutes.
~8 min
- 2
Stir in the garam masala and cook for another minute until fragrant.
~1 min
- 3
Add the drained chickpeas, spinach, salt, and pepper. Pour in the water.
~2 min
- 4
Bring the mixture to a boil, then reduceReduce.Simmer to evaporate water and concentrate the flavour of a sauce.Glossary → heat and simmerSimmer.Cook in liquid with gentle bubbling, just below a boil.Glossary → for 15-20 minutes, allowing the flavours to meld and spinach to wilt.
~20 min
- 5
Taste and adjust seasoning. Serve hot, optionally with a dollop of yogurt.
~1 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 Spiced Chickpea and Spinach Stew take to make? +
Around 30 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 Spiced Chickpea and Spinach Stew 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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