Recipe · Dinner · Vegetarian · Vegan · Indian · Budget

Chickpea and Spinach Curry with Brown Rice

Name: Chickpea and Spinach Curry with Brown Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Cuisine: Indian
Ingredients: 450 g chickpeas, cooked and drained (canned or home-cooked); 200 g baby spinach; 300 g chopped tomatoes, fresh or canned; 150 g onion, diced; 10 g garlic, crushed (about 3 cloves); 10 g fresh ginger, grated; 15 g olive oil; 360 g brown rice, cooked

By CalorTracker Team · Reviewed 2026-10-25

A bowl of chickpea and spinach curry served with brown rice

Quick answer

One serving (1 of 3) has 486 kcal, 19.7 g protein, 82 g carbs and 10.4 g fat.

Prep: 10 min
Cook: 30 min
Total: 40 min
Makes: 3 servings

A vegan one-pot dinner that costs very little. Canned chickpeas work as well as home-cooked ones, as long as they are drained and weighed.

Ingredients

Weights are for the whole recipe, in the state named for each ingredient (raw, cooked, dry or canned), because that is the weight the nutrition below is calculated from. Each ingredient links to its nutrition facts.

Servings

450 gchickpeas, cooked and drained (canned or home-cooked)
200 gbaby spinach
300 gchopped tomatoes, fresh or canned
150 gonion, diced
10 ggarlic, crushed (about 3 cloves)
10 gfresh ginger, grated
15 golive oil
360 gbrown rice, cooked

Also needed, not counted: 2 tsp curry powder; 1 tsp ground cumin; 1/2 tsp ground turmeric; salt and black pepper; 150 ml (2/3 cup) water.

Method

Cook the brown rice following the packet and weigh out the cooked amount.
Heat the oil in a large pan over medium heat and cook the onion for 6 minutes until soft. Add the garlic, ginger and spices and stir for 1 minute.
Add the tomatoes, chickpeas, water, salt and pepper. Simmer for 15 minutes, stirring now and then, until the sauce thickens.
Stir in the spinach until wilted, about 2 minutes. Serve over the rice, a third each.

Notes

Mash a few chickpeas against the side of the pan to thicken the sauce.
Keeps for 4 days in the fridge, and the flavour improves overnight.

Nutrition per serving

Calories: 486kcal
Protein: 19.7g
Carbs: 82g
Fat: 10.4g

Chickpea and Spinach Curry with Brown Rice: nutrition for 1 of 3 servings
Nutrient	Per serving
Calories	486 kcal
Protein	19.7 g
Carbs	82 g
Fat	10.4 g
of which saturated	1.4 g
Fiber	17.2 g

Calculated from the USDA FoodData Central values of the ingredients above, in the weights listed, divided by 3. The whole recipe is 1,457 kcal. Salt, pepper, herbs, spices and water are not counted.

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Nutrition is calculated from USDA values for the listed ingredients and changes with brands, ripeness and how you cook. Check ingredient labels if you have an allergy.

Source: USDA FoodData Central, retrieved October 20, 2026. How we calculate.