Curry powder gives this side dish a taste of India. A white-hot combination of curry powder, chickpeas, and real vegetables is exceptionally made tangy and cooked to smooth perfection.

Chickpea Curry-1

Fruits and Veggies Matter, Adult Recipe Cards by the US Centers for Disease Control and Prevention, public domain government resource—original source of recipe

  • Cook Time: 15 minutes
  • Serves: 6



  1. Combine onion and ginger in food processor and pulse until minced.
  2. Heat oil in a large skillet over medium high heat.
  3. Add onion mixture and curry. Sauté 3 minutes.
  4. Add chickpeas and tomatoes; simmer for 2 minutes.
  5. Mix with the spinach, water, and salt. Cook another minute until spinach wilts. Serve over brown rice.


  • If you don’t have a food processor, chop onion and ginger into small pieces.


  • Try with other beans, such as navy beans, black-eyed peas, or lentils instead of or in addition to chickpeas. These beans should be cooked before using in this recipe.

Nutritional Information

Servings: 3-5 tablespoons or 3 scoops per plate or ramekin