Chickpea Curry with Zucchini and Spinach

Olivia

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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

Cook Time 30

Total Time 40

Servings: 4

Course: Main Course, Side Dish, Snack

Cuisine: American, Indian

Calories: 222

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

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

Heat olive oil in a pot over medium heat.
Add onion and cook until softened.
Stir in garlic and zucchini and cook for 3 minutes.
Add chickpeas, tomato sauce, salt, black pepper, and cumin.
Bring to a simmer and cook for 20 minutes.
Stir in spinach and cook until wilted.
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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