Caribbean chickpeas and spinach

by thecurrytheory

Hi! I’m back with another amazing Vegan curry recipe.

Chickpeas are a huge part of the diet for all the vegetarian people throughout the world, especially parts of Asia and the Caribbean Islands too. My husband’s roots are from Trinidad and Tobago and fortunate to experience and learn new Indian recipes which just fills my soul. This recipe is a twist between west Indian and Indian style of cooking chickpeas. I personally love green leafy vegetables and in this dish, it adds health and flavor together. Also in India, this dish would be called “Chana palak” (chana=Chickpea, Palak= Spinach) In India Choley Bhatura is a famous dish , which is my personal favorite too.

Do give this a try and let me know in the comments section below.

Caribbean chickpeas and spinach

Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 can Goya or any brand chickpea 15.5 oz
  • 3 tablespoons of oil
  • 0.5 teaspoon of cumin
  • 0.5 onion chopped
  • 1 plum tomato chopped
  • 1 potato in small cubes
  • 1.5 teaspoon of ginger garlic paste
  • 0.5 teaspoon turmeric powder, red chili, garam masala, and coriander powder
  • 1 teaspoon madras curry powder and salt (per your taste)
  • 2.5 cups of water
  • 2-3 cups washed and chopped uncooked spinach
  • half of a lemon-lemon juice
  • garnish with Extra virgin olive oil and Cilantro



1. In a large pot heat oil, once heated add in the cumin seeds, let it sputter after add chopped onions, potatoes and saute for 2-3 mins until golden brown.

2. Add in the chickpeas, turmeric powder, red chili, coriander, and garam masala powder and saute for a min. Add the ginger-garlic paste and chopped tomatoes and saute well for 2-3 mins

3. Later, add in2.5 cups of water, cover, and cook for 10-12 mins, stirring occasionally.

4. Serve hot with a side of a lemon wedge and Basmati rice or Puri,naan or Roti)

and you're DONE


Second option:

  1. Add in chopped Spinach, cover, (for those who would like to skip the spinach you can by skipping the next step, just cover and cook for 5 extra minutes or until tender to touch and drizzle olive oil and garnish with cilantro) and cook for 3 more minutes.
  2. Drizzles some olive oil and garnish with a lemon wedge and cilantro.
  3. Serve it over some delicious Basmati rice.
  4. Enjoy!

Please comment to let me know how you like it!

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