Chickpea-Spinach Curry with Yogurt Sauce

Yield: 4 servings

I served this dish as a side with chicken. It would also make a nice vegetarian main course served with naan and some fresh mixed greens. I also used fresh spinach, but frozen works as well.


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon chopped fresh ginger
  • 2 tablespoons curry powder
  • 2 15.5-ounce cans chickpeas, rinsed
  • 1 10-ounce package frozen chopped spinach, thawed
  • kosher salt and black pepper
  • 1 cup plain low-fat Greek yogurt
  • 1 teaspoon cumin
  • 1/4 cup chopped fresh cilantro
  • salt and pepper for seasoning


  1. Heat the oil in a large saucepan over medium-high heat. Add the onion, garlic, and ginger and cook, stirring often, until softened, 5 to 7 minutes. Add the curry powder and cook, stirring, for 1 minute.
  2. Add the chickpeas, spinach, 2 cups water, ¾ teaspoon salt, and ¼ teaspoon pepper to the saucepan. Bring to a simmer and cook, stirring occasionally, until the mixture is slightly thickened, 10 to 12 minutes.
  3. Meanwhile, in a small bowl, stir together the yogurt, cumin, cilantro, and ¼ teaspoon each salt and pepper. Serve the chickpea mixture with the yogurt sauce.

Adapted from

One Response to Chickpea-Spinach Curry with Yogurt Sauce

  1. Leslie Crabbs September 19, 2011 at 2:53 pm #

    This looks so yummy – I think I will try it tonight – thanks for sharing!

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