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10. Chickpea and Spinach Curry (Oil-free)

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Author: Shreyas Patil

Date: March 19, 2026

Ingredients:

  • 1 cup cooked chickpeas (or canned, drained)
  • 1 cup spinach leaves, chopped
  • 1 tomato, chopped
  • 1 small onion, finely chopped
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chili powder (optional)
  • Salt to taste
  • Fresh coriander for garnish

Instructions:

  1. In a non-stick pan, dry roast cumin seeds until they splutter.
  2. Add the chopped onion and cook until translucent (add a little water if necessary to prevent sticking).
  3. Add the chopped tomatoes and cook until soft.
  4. Stir in the coriander powder, turmeric, red chili powder, and salt.
  5. Add the cooked chickpeas and spinach leaves. Mix well and cook covered for 5–7 minutes until the spinach wilts.
  6. Add a splash of water if needed to achieve desired consistency.
  7. Garnish with fresh coriander and serve with brown rice or roti.
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