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Indian Curried Chickpeas with Spinach

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"Many Indian recipes have exotic ingredients and are time-consuming to make. This is an easy streamlined version, but it's still tasty."
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45 m servings 394
Original recipe yields 2 servings


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  1. Place drained spinach in a saucepan over medium heat and add 1/2 cup water. Bring to a boil, about 5 minutes. Cover and cook about 5 minutes more. Set aside without draining.
  2. Combine 1/2 cup water, onion, 1 1/2 tablespoons curry powder, and garlic in a large skillet over medium heat. Cook until vegetables are soft, about 5 minutes, adding more water if needed. Add cooked spinach and liquid, chickpeas, 1/2 cup water, salt, and pepper. Cook until liquid is reduced, about 20 minutes.
  3. Meanwhile, bring 3/4 cup water to a boil in a saucepan; remove from heat and stir couscous and 1 teaspoon curry powder into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
  4. Plate 1 cup cooked couscous per serving, topped with 1/2 the spinach mixture.


  • Cook's Note:
  • You can substitute 2 cups of cooked chickpeas for the canned chickpeas.

Nutrition Facts

Per Serving: 394 calories; 3.4 75.9 18.1 0 819 Full nutrition

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