Making this Chickpea Spinach Curry is surprisingly straightforward and quick. Follow these detailed instructions to create a flavorful and satisfying meal:

Step 1: Sauté the Aromatics – Building the Flavor Base

• Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Allow the oil to shimmer slightly, indicating it’s hot enough for cooking.
• Add Onions: Add the chopped onions to the hot oil. Sauté them for about 5-7 minutes, stirring occasionally, until they become translucent and softened. This process, known as blooming the aromatics, is crucial for releasing their flavor and creating a delicious base for the curry. Don’t rush this step – softened onions contribute sweetness and depth to the final dish.
• Introduce Ginger and Garlic: Once the onions are softened, add the grated ginger and minced garlic to the pot. Sauté for another minute or two, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of ginger and garlic mingling with the onions is a wonderful indicator that you’re on the right track to a flavorful curry.

Step 2: Bloom the Spices – Unlocking Deeper Flavors

• Add Ground Spices: Reduce the heat to low to prevent the spices from burning. Add the turmeric powder, cumin powder, coriander powder, garam masala, and red pepper flakes (if using) to the pot.
• Sauté Briefly: Stir the spices into the onion-ginger-garlic mixture and sauté for about 30 seconds to a minute, until fragrant. This step, called blooming the spices, is essential for releasing their full potential flavor. Heating the spices in oil helps to extract their oils and aromas, creating a richer and more complex curry. Be careful not to over-sauté the spices, as they can burn quickly and become bitter.

Step 3: Build the Curry Sauce – Layering Flavors and Textures

• Add Tomatoes: Pour in the diced or crushed tomatoes (undrained). Stir well to combine them with the spice mixture.
• Simmer the Tomatoes: Increase the heat to medium and bring the mixture to a simmer. Let it simmer for about 5-7 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has slightly thickened. Simmering the tomatoes helps to reduce their acidity and allows the flavors to meld together beautifully. The sauce should become richer in color and slightly less watery.

Step 4: Incorporate Chickpeas and Spinach – Adding Heartiness and Greens

• Add Chickpeas: Add the drained and rinsed chickpeas to the pot. Stir them into the tomato-based sauce, ensuring they are well coated.
• Pour in Vegetable Broth: Pour in the vegetable broth. Stir to combine all the ingredients.
• Simmer Chickpeas: Bring the curry back to a simmer, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes. This simmering time allows the chickpeas to absorb the flavors of the sauce and become tender. The sauce will also thicken further during this time.
• Add Spinach: If using fresh spinach, add it to the pot in batches, stirring after each addition until it wilts down. If using frozen spinach, add it directly to the pot. Stir until the spinach is fully wilted and incorporated into the curry. The spinach will cook down quickly, adding vibrant color and nutrients to the dish.

Step 5: Finish with Coconut Milk and Seasoning – Creaminess and Final Touches

• Stir in Coconut Milk: Pour in the coconut milk and stir gently to combine. The coconut milk will make the curry creamy and rich.
• Simmer Gently: Reduce the heat to low and simmer for another 5-10 minutes, allowing the flavors to meld together and the curry to thicken slightly. Avoid boiling the curry vigorously after adding coconut milk, as it can sometimes cause it to separate.
• Season to Taste: Season the curry with salt to taste. Start with a teaspoon and add more if needed. Taste the curry and adjust the seasoning according to your preference. You can also add a squeeze of lemon juice at this stage for a touch of brightness, if desired.

Step 6: Serve and Garnish – Presenting Your Delicious Curry

• Garnish (Optional): Garnish with fresh cilantro, if desired, for a pop of color and fresh flavor.
• Serve Hot: Serve the Chickpea Spinach Curry hot. It pairs wonderfully with rice, naan bread, or roti. See the “How to Serve” section for more serving suggestions.