Chicken, Chickpea

Chickpea + Chicken & Spinach Curry

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Chickpea + Chicken & Spinach Curry

Serves 4  | Prep Time: 10 minutes | Cook Time: 35-45 minutes

If you love spice, this is for you! I’ve included a meat and vegetarian version. Makes great leftovers…if there’s any.


  • 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces (can sub sweet potato {equal weight) for a vegetarian version)
  • 2 onions, medium dice
  • 4 garlic cloves, crushed
  • 1, 1-inch piece of fresh ginger, micro planned
  • 1 jalapeno, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons ground turmeric
  • Kosher salt and freshly ground black pepper
  • 100g dried red lentils
  • 1, 15oz can chickpeas
  • 2 cups chicken or vegetable stock
  • 1, 15oz can crushed tomato
  • 1-2 bunches spinach (depending on size)
  • Juice of 1/2 lemon

Chef Tips

If making the vegetarian version, add the sweet potato in place of the chicken and reduce the cooking time 10-15 minutes.


Step 1

Saute the onions in a good amount of olive oil; about 5 minutes. Add in the onions, garlic, ginger, jalapeño, dried spices and a pinch of salt. The aromas are going to beautifully perfume you’re kitchen immediately. Add in the chicken and stir, coating the chicken in the spice mixture

Step 2

Add the lentils, chickpeas, stock and tomato.  Season with salt, and bring to a simmer; cook for about 30 minutes so the flavors really meld together and the chicken is tender.  Alternatively, you can place in a 350F oven for the same time.

Step 3

Once you like the seasoning of the curry, stir in the garam masala, lemon juice and spinach until just cooked and wilted.