This recipe was published in a recent issue of Fine Cooking magazine, and it called my attention because I absolutely love chickpeas. My dear Mom would have a shock if she read my blog. I would not touch chickpeas with a 10-foot pole when I was a child. Actually, I would not touch them until I was about 30 years old.  Then, I fell in love with hummus without realizing what went into it.  Once I became aware of the true nature of hummus,  I decided that by crushing those strange-looking grains, and mixing them with a ton of other stuff, their evil nature was neutralized.  From the tasty dip to trying the actual beans many years more passed.  But now you have me here, enjoying chickpeas in every possible way, roasted, sautéed, braised… Go figure.  This is a very nice way to prepare them, by the way. For a recipe that comes together so quickly (start to finish will be less than 20 minutes), the taste is surprisingly complex.  The amount made was enough for our dinner and two lunches for me and me only.  I did not even offer to share.  It was better on day 2, and outstanding on day 3.   Make this and you will thank me…


(slightly modified from Fine Cooking magazine)

3 Tbs. canola oil
1 medium shallot, thinly sliced
2 Tbs. finely chopped fresh ginger
1 Tbs. curry powder
1 tsp. garam masala
1/8 tsp. cayenne
1 15-oz. can chickpeas, rinsed and drained
1 14-1/2-oz. can diced tomatoes
1 tsp salt or to taste
7 oz. (7 packed cups) baby spinach (I used less)
1/4 cup chopped cilantro
1/2 cup Greek yogurt (optional)

Heat the oil in a 12-inch sauté pan over medium-high heat. Add the shallot, ginger, curry powder, garam masala, and cayenne, and cook, stirring often, until the shallot is softened, 2 to 3 minutes.

Stir in the chickpeas, tomatoes, and about 1 tsp. salt. Add the spinach by the handful, stirring to wilt it as you go. Continue to cook, stirring often, until the spinach is completely wilted and the flavors have melded, 4 to 5 minutes more. Season to taste with more salt, if needed. Remove the pan from the heat and stir in the cilantro.

Serve with the yogurt on top, if so desired.


to print the recipe, click here


I should have changed the name of this recipe to “Chickpea & Spinach Curry“, because mine definitely was chickpea-heavy. I used all the spinach I had leftover from a huge bag, but clearly more would have been better. Spinach: the ever-disappearing leaf… We enjoyed this tasty curry with my default chicken thigh recipe that has been on the blog since its beginning.  It is one of Phil’s favorites, that and my Chicken Parmigiana. are on the top of his selected list of frequent requests. You know, partners of food bloggers suffer a strange fate: rarely a dish is made again, no matter how great.  We are always in search of the next best thing.

Back to the curry, though.  I can see it served over couscous for a completely vegetarian meal, satisfying and super delicious. On day 2, I had some chicken to go with it, but on day 3 the simple couscous was my whole lunch, with half an avocado to round-up the meal. Sort of India meets Mexico. The hot curry with the cool avocado was a surprisingly nice match.

ONE YEAR AGO: Sautéed Zucchini with Sun-dried Tomatoes and Basil

TWO YEARS AGO: Orzo with Heirloom Tomato Relish

THREE YEARS AGO:  Headed to Brazil!

FOUR YEARS AGO: The Rhubarb Brouhaha: Revelation Compote

FIVE YEARS AGO: Love me tender…


  1. Chickpeas are a recent addition to my diet (if the last 20 yrs can count as recent) as my mother didn’t use the bean in any of her cooking. Hummus and chickpea curry …. love them both. And I know I’d enjoy adding spinach to my usual chickpea curry so thank you for the new idea.


  2. I love chickpeas too but only after discovering that they are the reason I am addicted to hummus! This curry looks delicious. An easy weeknight dinner that I can’t wait to try. Love the addition of chicken as well.


  3. Gee, Sally. I was staring at your bowl of curry, thinking how good it looked — and then I saw your curry next to the chicken. Now *that’s* calling my name. It really does look good, especially being you served it with a thigh. I’ve pinned both recipes and cannot wait to give them a try. Thanks, Sally.


  4. They do say that your taste buds change every few years, so maybe that explains your current chickpea love! This curry sounds so tasty. Definitely making it onto my meal rotation…you know how curry-obsessed I am!


  5. Ha! I am the same way. Wouldn’t even think of allowing a chickpea past my lips when I was younger. Now that I’m older, I’ve found a new taste for all kinds of things, including chickpeas. How had I lived so long without hummus? Your curry looks amazing! 🙂


  6. I didn’t like these as a kid either. I’d just turn my head and pretend to gag. It would drive my mother up the wall. She never complained when I refused lobster though! I’d love this curry now.


  7. This is a beautiful dish Sally. I can’t wait to make this one. I definitely want to make enough to have for lunches through the week too. Sounds like it holds up well for just that!


  8. I adore chickpeas too – and this curry sounds absolutely marvelous – love the idea to eat it over cous cous – I don’t blame you for holding onto it for lunch for 2 days after!


    • Hello there! So nice to have you here! I hope you forgive me for using “curry” in the wrong sense, I know that in India it means only “sauce”, and we tend to abuse the term….. it is hard to change an old habit, though 😉


      • Not at all…
        I am very happy that you try other cuisines and love them.
        We do use the term curry as all our dishes have some wet , curry base. we have our curries with Rotis or rice for each and every meal.


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