Name: Creamy Curried Chickpeas with Spinach (Vegan High-Protein)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 tbsp avocado or olive oil; 2 spring onions, thinly sliced; 3 garlic cloves, crushed; 1-inch piece garlic, peeled and grated; 1 red pepper, small dice; Spices: ½ tsp hot smoked paprika, ½ tsp ground cumin, ½ tsp ground turmeric; 240g fresh cherry tomatoes, halved; 2 tbsp tomato puree; 1 x 400g tin chickpeas (240g chickpeas with 120g liquid); 100g dairy-free cream cheese; 60g baby spinach, chopped; 1 tbsp lemon juice; 2-3 slices of bread or portions of wholegrains like rice, quinoa or buckwheat; 3 tbsp thick dairy-free yoghurt; 2-3 tbsp pink pickles; 1 spring onion, thinly sliced; A few sprigs fresh coriander; 2-3 tbsp sesame seeds

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These Creamy Curried Chickpeas with Spinach are ready in just 30 minutes in one pan and are packed with protein and fibre. With warming spices, baby spinach and pepper, this curry is vibrant, nourishing and full of goodness.

I am back with another one-pan bean-y bowl and this creamy pan of chickpeas is the dreamiest. It’s packed with flavour from a few everyday spices you’ll already have at home, with some protein and fibre from the chickpeas. Adding spinach is great for boosting the antioxidant count and adding some brain fuel to the dish. This recipe is cooked in one pan and takes less than half an hour, making it ideal for meal prep and it freezes really well, too. it’s delicious mopped up with bread as shown here, or served over rice, with naan or other wholegrains like quinoa or buckwheat.

A bowl of Creamy Curried Chickpeas with Spinach — Creamy Curried Chickpeas with Spinach

Why will I love this?

These chickpeas are amazing:

Creamy, saucy and warming
Cosy, nostalgic and wholesome
Packed with a simple homemade curry spice blend
Full of antioxidants, vitamins and minerals
Great for the gut
High in protein and fibre with chickpeas
Easy to make in one pan
Ready in less than 30 minutes
Great for feeding a crowd or just for one
Ideal for meal prep
Lasts well in the fridge and freezer
Full of colour and flavour
Delicious with breads, naan or pitta
Also great with rice, quinoa or other wholegrains
Naturally vegan, dairy-free and egg-free
Also gluten-free and nut-free

If you already love this curry dish, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

A pan of Creamy Curried Chickpeas with Spinach — Creamy Chickpeas with Spinach

Close up of Creamy Curried Chickpeas with Spinach — Creamy Chickpeas with Spinach

What ingredients do I need?

You can see the ingredients with weights in the recipe card below, and see my favourites and recommended products in the “shop the recipe” section.

For the chickpeas:

Avocado or olive oil: or your preferred oil for frying in.
Spring onion: or use quite or red onion.
Garlic: fresh is best.
Ginger: for tons of flavour.
Red pepper: or any other pepper or try courgette.
Spices: this curry dish uses a blend of hot smoked paprika, ground cumin and ground turmeric for flavour.
Fresh cherry tomatoes: these turn to sticky and juicy when fried off and allowed to cook for 10 minutes.
Tomato puree: for rich flavour.
Chickpeas: the Bold Bean Co queen chickpeas are my favourite as they are so plump and juicy and this recipe will also be great with butter or cannellini beans.
Dairy-free cream cheese: I use the NUSH dairy-free cream cheese which is so creamy and thick and melts perfectly into this sauce. If you want to use something else, you can use thick coconut cream/yoghurt.
Baby spinach: to add some brain boosting green goodness and iron. Kale will also work.
Lemon juice: for a slight tang at the end.
Salt and pepper: to season.

A pan of Creamy Curried Chickpeas with Spinach with herbs — Creamy Curried Chickpeas with Spinach

A bowl of Creamy Curried Chickpeas with Spinach with a spoon — Creamy Curried Chickpeas with Spinach

And to serve the chickpeas:

Bread or wholegrains: make sure they are gluten-free, where needed. I like seed or plain sourdough for bread, or I use brown rice or quinoa.
Thick dairy-free yoghurt: I use NUSH or Cocos Organic yoghurt for swirls of creaminess on top.
Pink pickles: these are fermented and so good for the gut, while adding a pop of colour. I make my own using this recipe here.
Spring onion: for some crunch on top.
Fresh coriander: always good with a curry.
Sesame seeds: for a little crunch and texture on top.

This this gluten-free and nut-free?

This is naturally gluten-free and nut-free, just check your cream cheese for nuts (NUSH is almond-based). Also check that your bread or wholegrains, to serve, are gluten-free.

A pan of Creamy Curried Chickpeas with Spinach with bread — Creamy Curried Chickpeas with Spinach

A spoon and bread in a bowl of Creamy Curried Chickpeas with Spinach — Creamy Curried Chickpeas with Spinach

How do I make this?

This is ready to go in one pan:

Fry off the onion, garlic, ginger and red pepper in oil in a pan: for 5 minutes to soften.
Add in the spices: and fry for 1 minute until fragrant.
Pour in the tomatoes: and allow to cook for 10 minutes with a lid on, to turn juicy.
Now add the tomato puree, chickpeas (and their liquid) with the cream cheese: and stir well until creamy and warmed through.
At the end, add the spinach and lemon: and allow the spinach to wilt.
Serve in bowls: with your preferred toppings.

How long will it last?

Keep the curry, once cool, in the fridge in a sealed container for 2-3 days or in the freezer for 1 month. Allow to defrost before warming back up in a saucepan.

A bowl of Creamy Curried Chickpeas with Spinach with bread — Creamy Curried Chickpeas with Spinach

What other recipes can I try?

For more one-pan or 30-minute meals, try: