#ValleyEats – Chickpea Curry with Tomatoes & Spinach

#ValleyEats – Chickpea Curry with Tomatoes & Spinach


  • 1 tablespoon vegetable oil
  • 1 red onion, sliced
  • 2 garlic cloves, chopped
  • 1/2 finger length piece fresh
  • ginger root, shredded or jarred
  • 2 mild red chilies, thinly sliced
  • 1/2 teaspoon turmeric
  • 3/4 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 4 tomatoes, chopped
  • 2 teaspoons tomato purée
  • 1 can chickpeas, rinsed and drained
  • Handful baby spinach leaves

1. Heat oil in a wok and fry the onion over a low heat until softened.
2. Stir in the garlic, ginger and chilies and cook for 5 minutes more until onions are golden and the garlic slightly toasted.
3. Add turmeric, garam masala and cumin, stirring over a low heat for a few seconds. Add chopped tomatoes and tomato purée, then simmer for 5 minutes.
4. Add chickpeas to the pan with water (fill the can three-quarters full.) Simmer for 10 minutes before stirring in the spinach to wilt.


Per 1-1/4 cup serving: 281 calories, 26.6 grams carbs, 7 grams fat, 6 grams fiber, 28.3 grams protein

cookbook_coverThis recipe is part of a collection assembled by Valley Medical Center’s Diabetes Education & Nutrition Clinic as a component of their healthy nutrition and diabetes education program.  The recipes were gathered and inspired from a variety of healthy eating websites. See cookbook for list of website resources.

Eating Delicious, Eating Healthy PDF

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Valley Medical Center's Marketing and Community Outreach Office