Chickpea Curry with Zucchini and Spinach

This curry reflects the Let’s Veg lifestyle of simple, vegetable-forward meals.
Chickpeas and vegetables simmer together to create steady nourishment.
Tomato sauce brings warmth while keeping the dish balanced and light.
Meals like this support mindful eating and everyday energy.
A comforting plant-based recipe that fits naturally into a healthy routine.

Olivia

Chickpea Curry with Zucchini and Spinach

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Chickpea curry with zucchini and spinach cooked in tomato sauce for a warm and nourishing vegetarian meal.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course, Side Dish, Snack

Cuisine: American, Indian

Calories: 222

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 2 tablespoons olive oil
• 1 onion chopped
• 2 cloves garlic minced
• 1 zucchini diced
• 1 can 15 oz chickpeas drained and rinsed
• 2 cups fresh spinach
• 2 cups tomato sauce
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon ground cumin
• 2 tablespoons fresh cilantro chopped

Equipment

5 Quart Pot

$39.95 $29.49

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03/04/2026 09:02 am GMT

small soup pot

Cooking Instructions

 

1. Heat olive oil in a pot over medium heat.
2. Add onion and cook until softened.
3. Stir in garlic and zucchini and cook for 3 minutes.
4. Add chickpeas, tomato sauce, salt, black pepper, and cumin.
5. Bring to a simmer and cook for 20 minutes.
6. Stir in spinach and cook until wilted.
7. Remove from heat and sprinkle cilantro before serving.

Nutrition

Calories: 222kcalCarbohydrates: 27gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 2mgSodium: 1000mgPotassium: 816mgFiber: 8gSugar: 7gVitamin A: 2076IUVitamin C: 24mgCalcium: 96mgIron: 4mg

Notes

Add water if sauce becomes too thick.

Adjust cumin for preferred flavor.

Serve warm for best taste.

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