Curried Chickpea & Spinach Stew: A Complete Guide with Two Delicious Recipes

Curried Chickpea & Spinach Stew is a comforting and flavorful dish that’s easy to prepare and full of nutrients. Whether you’re a vegetarian, vegan, or just looking for a hearty meal, this stew provides a satisfying balance of protein, fiber, and essential vitamins. The beauty of this recipe lies in its versatility, with variations that can cater to different flavor profiles.

In this article, we will explore two distinct variations of the Curried Chickpea & Spinach Stew. Each recipe brings something unique to the table – one with a creamy coconut milk base and the other with a tomato-based spicy profile. Both of these stews are incredibly healthy, packed with vegetables, and perfect for anyone craving a quick, delicious meal.

Let’s dive into the world of curried chickpea and spinach stew and discover how to make these delightful dishes in your kitchen!

What is Curried Chickpea & Spinach Stew?

Curried Chickpea & Spinach Stew is a rich, flavorful dish that combines chickpeas (garbanzo beans), spinach, and an array of spices like curry, cumin, turmeric, and garam masala. It’s typically served as a main dish or a side and pairs wonderfully with rice, naan, or crusty bread.

This stew is vegan-friendly, gluten-free, and can easily be adapted to suit different dietary needs. The combination of chickpeas and spinach provides a wholesome meal that’s filling yet light, making it perfect for lunch or dinner.

In this article, we’ll focus on two versions of this stew: one with a coconut milk base and the other with a tomato base. Both versions provide distinct flavors, with the coconut milk option offering a creamy texture, while the tomato-based stew delivers a spicier, more tangy profile.

The Origins of Curried Chickpea & Spinach Stew

Curried chickpea stews have their roots in Indian cuisine, where chickpeas are a staple food. The use of chickpeas in curries, dals, and stews has been prevalent in Indian cooking for centuries. Spinach, a nutrient-dense leafy green, has also been used in many regional dishes across India.

The combination of curry spices, chickpeas, and greens is a traditional Indian culinary practice. However, this dish has transcended borders and is now enjoyed in many parts of the world. In fact, it has become popular in Western kitchens due to its simplicity, affordability, and the health benefits it offers.

Both versions of the stew we’ll share today have their roots in these traditional Indian dishes, with each recipe offering a modern twist that enhances its flavors and textures.

Recipe 1: Coconut Milk Curried Chickpea & Spinach Stew

This version of the Curried Chickpea & Spinach Stew features a creamy coconut milk base that adds a luxurious richness to the stew. The coconut milk not only balances the heat from the spices but also gives the stew a velvety texture that’s irresistible. Here’s how you can prepare it:

Ingredients:

• 1 can chickpeas (drained and rinsed)
• 2 cups fresh spinach (washed)
• 1 can coconut milk
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 1 onion (diced)
• 2 garlic cloves (minced)
• 1-inch piece of ginger (grated)
• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili flakes (optional for heat)
• Salt & pepper to taste
• 1 medium potato (peeled and cubed)
• Fresh cilantro for garnish
• 1/2 cup vegetable broth

Step-by-Step Directions:

1. Prepare the base: Heat olive oil in a large pot over medium heat. Add cumin seeds and allow them to sizzle for a few seconds. Add diced onions and sauté until softened and translucent, about 5 minutes.
2. Add spices: Stir in garlic, ginger, curry powder, turmeric, coriander powder, and red chili flakes (if using). Cook for an additional 2 minutes until fragrant.
3. Incorporate vegetables: Add cubed potatoes and sauté for a few more minutes. Then, stir in chickpeas and vegetable broth. Mix everything together well.
4. Simmer: Pour in the coconut milk and bring the stew to a simmer. Cover and cook for about 15-20 minutes, or until the potatoes are tender and cooked through.
5. Finish with spinach: Add the fresh spinach to the pot, stirring it into the stew. Cook for an additional 5 minutes until the spinach wilts. Season with salt and pepper to taste.
6. Garnish and serve: Serve the stew hot, garnished with fresh cilantro. Pair it with naan or steamed rice for a hearty and satisfying meal.

Recipe 2: Tomato-Based Curried Chickpea & Spinach Stew

This variation of the Curried Chickpea & Spinach Stew has a tomato-based broth that brings a tangy, spicy flavor profile. The tomatoes create a slightly acidic base that complements the earthy spices, while the spinach adds a burst of color and nutrition.

Ingredients:

• 1 can chickpeas (drained and rinsed)
• 2 cups fresh spinach (washed)
• 2 large tomatoes (diced)
• 1 onion (diced)
• 2 garlic cloves (minced)
• 1-inch piece of ginger (grated)
• 1 tablespoon ghee (clarified butter) or olive oil
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1 tablespoon lemon juice
• Salt & pepper to taste
• 1/2 teaspoon honey (optional, to balance acidity)
• 1/2 cup vegetable broth
• Fresh cilantro for garnish
• Greek yogurt (optional for topping)

Step-by-Step Directions:

1. Cook the aromatics: In a large pot, heat ghee or olive oil over medium heat. Add diced onion and sauté for about 5 minutes, until soft and translucent. Stir in minced garlic and grated ginger, cooking for an additional 2 minutes.
2. Spice it up: Add the curry powder, garam masala, cumin powder, cinnamon, and ground cloves. Stir constantly for 1-2 minutes to allow the spices to release their full flavor.
3. Tomatoes & chickpeas: Add the diced tomatoes to the pot and cook for about 5 minutes until they begin to break down. Then, add the chickpeas and vegetable broth, stirring to combine.
4. Simmer: Lower the heat and let the stew simmer for 10-15 minutes, allowing the flavors to meld together and the tomatoes to soften into a thick, rich base.
5. Add spinach & finish: Stir in the fresh spinach and cook for about 3-5 minutes until it’s just wilted. Add lemon juice and honey (if using), and season with salt and pepper to taste.
6. Serve & garnish: Ladle the stew into bowls, garnishing with fresh cilantro. Optionally, top each serving with a spoonful of Greek yogurt for added creaminess.

Variations of Curried Chickpea & Spinach Stew

While the two recipes above are delicious in their own right, there are plenty of ways to customize this dish to suit your taste preferences:

1. Add extra vegetables: You can add carrots, sweet potatoes, or bell peppers to either stew for added flavor and nutrition.
2. Use different greens: While spinach is the star in both recipes, you can substitute it with other leafy greens like kale or swiss chard.
3. Change the base: Experiment with different broths or even a combination of coconut milk and tomato paste for a unique flavor.
4. Make it spicier: If you enjoy more heat, add extra chili flakes, fresh chilies, or even a splash of hot sauce.

Frequently Asked Questions (FAQs)

1. Can I make this stew in advance?

Yes, both versions of the Curried Chickpea & Spinach Stew store well in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave before serving.

2. Can I freeze the stew?

Absolutely! Both stews freeze well for up to 3 months. Allow it to cool completely before storing it in an airtight container. To reheat, simply thaw in the refrigerator overnight and heat on the stove.

3. Can I make this dish spicy?

If you prefer a spicier stew, feel free to add extra chili flakes, fresh chilies, or a spoonful of your favorite hot sauce.

4. Can I make this recipe without coconut milk?

Yes, if you prefer a lighter stew, you can skip the coconut milk and use vegetable broth instead. This will result in a lighter, broth-based stew.

Conclusion

Both the Coconut Milk Curried Chickpea & Spinach Stew and the Tomato-Based Curried Chickpea & Spinach Stew offer a hearty, flavorful, and nutritious meal that is perfect for any occasion. Whether you prefer a creamy coconut base or a tangy tomato broth, both of these recipes provide a balanced mix of spices, chickpeas, and spinach that is both comforting and satisfying.

By following the step-by-step instructions in this article, you’ll be able to create a delicious curried stew that your family and friends will love. Feel free to experiment with the variations suggested above to make the dish your own. With these two recipes in hand, you can enjoy a flavorful, nutrient-packed meal that’s easy to prepare and sure to impress!

Curried Chickpea & Spinach Stew: A Complete Guide with Two Delicious Recipes

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• Author: David Andersson
• Total Time: 35 minutes
• Diet: Vegan

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Description

Curried Chickpea & Spinach Stew is a rich, flavorful dish that combines chickpeas (garbanzo beans), spinach, and an array of spices like curry, cumin, turmeric, and garam masala. It’s typically served as a main dish or a side and pairs wonderfully with rice, naan, or crusty bread.

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Ingredients

• 1 can chickpeas (drained and rinsed)

• 2 cups fresh spinach (washed)

• 1 can coconut milk

• 1 tablespoon curry powder

• 1 teaspoon turmeric powder

• 1 onion (diced)

• 2 garlic cloves (minced)

• 1-inch piece of ginger (grated)

• 1 tablespoon olive oil

• 1 teaspoon cumin seeds

• 1 teaspoon coriander powder

• 1/2 teaspoon red chili flakes (optional for heat)

• Salt & pepper to taste

• 1 medium potato (peeled and cubed)

• Fresh cilantro for garnish

• 1/2 cup vegetable broth

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Instructions

• Prepare the base: Heat olive oil in a large pot over medium heat. Add cumin seeds and allow them to sizzle for a few seconds. Add diced onions and sauté until softened and translucent, about 5 minutes.

• Add spices: Stir in garlic, ginger, curry powder, turmeric, coriander powder, and red chili flakes (if using). Cook for an additional 2 minutes until fragrant.

• Incorporate vegetables: Add cubed potatoes and sauté for a few more minutes. Then, stir in chickpeas and vegetable broth. Mix everything together well.

• Simmer: Pour in the coconut milk and bring the stew to a simmer. Cover and cook for about 15-20 minutes, or until the potatoes are tender and cooked through.

• Finish with spinach: Add the fresh spinach to the pot, stirring it into the stew. Cook for an additional 5 minutes until the spinach wilts. Season with salt and pepper to taste.

• Garnish and serve: Serve the stew hot, garnished with fresh cilantro. Pair it with naan or steamed rice for a hearty and satisfying meal.

Notes

This hearty stew is a comforting one-pot meal packed with plant-based protein and warming spices. It’s perfect for meal prep and actually tastes even better the next day as the flavors deepen. Serve it with rice, naan, or enjoy it on its own for a wholesome, satisfying dish. Don’t hesitate to toss in other veggies like sweet potato or cauliflower for variety!

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Simmered
• Cuisine: Indian-inspired

Keywords: Curried Chickpea & Spinach Stew