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Spinach and Chickpea Curry





Quick, fresh and a little spicy, this curry dish is ideal for weeknights and pack-your-lunch ideas. Featuring spinach and chickpeas, this recipe is fast, easy and delicious. The best dishes are often the simplest, especially this curry in a hurry!


1 cup short grain brown rice (200 g), rinsed
2 cups water (500 mL)
3 tablespoons vegetable oil (45 mL)
1 onion, chopped
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon smoked paprika (5 mL)
2 teaspoons ground cumin (10 mL)
3 tablespoons tomato paste (45 ml)
1/4 teaspoon crushed red pepper (1.25 mL)
1 teaspoon maple syrup (5 mL)
1 teaspoon salt (5 mL)
Black pepper to taste
1 can (19 oz./ 540 mL) chickpeas, rinsed and drained
4 cups baby spinach (100 g)


In a saucepan, combine brown rice and water. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Remove from heat and let sit, covered, for 15 minutes.
In a large skillet, heat oil over medium-high heat. Sauté onion and red pepper for 5 minutes.
Add garlic, paprika, cumin, tomato paste, crushed red pepper, maple syrup, salt, and black pepper. Mix well.
Stir in chickpeas and baby spinach.
Continue cooking another 5 minutes. Serve on rice and garnish with sliced ​​avocado and cherry tomatoes.