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Curried Chickpeas with Spinach and Tomatoes

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Curried Chickpeas with Spinach and Tomatoes

Prep time: 20 minutes
Total time: 30 minutes
Phase: 3
Serves 4

Portion Sizes
20 pounds or less: 2 cups
20-40 pounds: 3 cups
40+ pounds: 4 cups


3 tablespoons olive oil, divided
4 garlic cloves, chopped
1 red jalapeño or Fresno chile, coarsely chopped
1 tablespoon chopped ginger
1 pound fresh spinach, tough stems trimmed
1 onion, finely chopped
1 tablespoon curry powder
1 teaspoon chili powder
1 teaspoon whole cumin
2 cups canned chickpeas, rinsed
28-ounce can whole peeled tomatoes
2 tablespoons chopped cilantro
4 sprouted grain pita halves (or 2 cups cooked quinoa), for serving
3 tablespoons coconut cream (from the top of a can of coconut milk)
1/2 cup chopped almonds and/or pistachios
Sea salt and freshly ground black pepper


Heat 2 tablespoons of the oil in a large, wide pot over medium heat. Add the garlic, chile, and ginger; cook until fragrant, about 1 minute. Add spinach by the handful, tossing to wilt between additions. Cook and stir until the spinach is fully wilted and bright green. Transfer the mixture to a food processor and pulse until coarsely chopped. Season with salt and pepper, and set aside.

Wipe out the pot, and heat the remaining 1 tablespoon oil over medium-high heat. Add the onion and cook until softened, about 4 minutes. Add the curry powder, chili powder, and cumin and cook until toasted and fragrant, about 1 minute. Add the chickpeas and tomatoes with juices, squeezing tomatoes with your hand as you add, and 1/2 cup water. Season with salt and pepper and simmer until the tomatoes are broken down and the sauce has thickened about 10 minutes. Fold in the spinach purée and cilantro. Serve with sprouted grain pita or cooked quinoa, coconut cream, and chopped nuts.