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Chickpea & Spinach Curry with Brown Rice

Prep Time:

20 minutes

Cook Time:

20 minutes





About the Recipe

It's nice to have a variety of high-protein easy meals. So here's another vegetarian dish.


  • 2 cans of chickpeas, drained and rinsed

  • 1 large onion, chopped

  • 3 garlic cloves, minced

  • 1 inch piece of ginger, minced

  • 1 tbsp of curry powder

  • 1 tsp of turmeric

  • 1 tsp of cumin

  • 1 tsp of coriander

  • 1 tsp of garam masala

  • 2 medium tomatoes, chopped

  • 1 cup of vegetable broth

  • 3 cups of spinach leaves

  • Salt and pepper to taste

  • 6 cups of cooked brown rice


  1. Heat a large saucepan over medium heat and add a little oil.

  2. Add the chopped onions, minced garlic and ginger, cook until the onions are translucent.

  3. Stir in the curry powder, turmeric, cumin, coriander, and garam masala. Cook for another minute.

  4. Add the chopped tomatoes and vegetable broth. Bring to a boil then reduce the heat and simmer for 10 minutes.

  5. Stir in the chickpeas and spinach leaves. Cook until the spinach leaves are wilted.

  6. Season with salt and pepper to taste.

  7. Serve over cooked brown rice.

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