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Spinach and chickpea curry

Spinach and chickpea curry

This spinach and chickpea curry by The Buddist Chef is the perfect curry in a hurry. Its simple, quick to make and is spicy and delicious. It’s perfect for busy weeknights when you need a nutritional tasty meal but don’t have too much time to spend whipping up something in the kitchen. A weeknight winner indeed!


1 cup of short grain brown rice

2 cups of water

3 tablespoons of vegetable oil

1 chopped onion

1 diced red bell pepper

2 minced cloves of garlic

2 teaspoons of paprika

2 teaspoons of cumin

3 tablespoons of tomato paste

¼ teaspoon of crushed red pepper

1 teaspoon of salt

Black pepper to taste

1 can of chickpeas

4 cups of baby spinach



  1. In a saucepan, combine brown rice and water. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Remove from heat and let sit, covered, for 15 minutes.
  2. In a large skillet, heat oil over medium-high heat. Sauté onion and red pepper for 5 minutes.
  3. Add garlic, paprika, cumin, tomato paste, crushed red pepper, maple syrup, salt, and black pepper. Mix well.
  4. Stir in chickpeas and baby spinach.
  5. Continue cooking another 5 minutes. Serve on rice and garnish with sliced ​​avocado and cherry tomatoes.

Happy healthy cooking!