Curried Chickpea Spinach Bowl

wilted spinach, chickpeas, cucumber crunch, cilantro, jasmine rice, rich curry-flavored sauce

1710 Past Meals

Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 460 | Category: Gluten-Free, Low-Calorie, Pescatarian, Vegetarian | Excellent Source of: Fiber, Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Iron, Potassium


  • - Chef's Knife
  • - Measuring Cup
  • - Measuring Spoons
  • - Medium Saucepan
  • - Small Saucepan with Lid
  • - Whisk

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Baby Spinach
  • - Chickpeas
  • - Cilantro
  • - Curry Powder
  • - English Cucumber
  • - Jasmine Rice
  • - Minced Garlic
  • - Minced Ginger
  • - Sliced Yellow Onion
  • - Tomato Paste
  • - Vegetable Stock Concentrate

Wine Pairings by @grapefriend

The very aromatic Gewurztraminer with its spiced fruit is a classic match with Indian spices.

Beer Pairings

The doughy malt and slightly spicy hop characteristics of Czech Pilsner is a perfect match for this curry flavored dish.

TK Table Talk:

Would you rather have an easy job working for someone else or work incredibly hard for yourself?

What To Do:

Curried Chickpea Spinach Bowl - Step 1

1. Cook the Rice: In a small saucepan over high heat, bring 1¼ cups water and ¼ teaspoon salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer 15 minutes. Turn off heat and let sit, covered, for 5 minutes.

Curried Chickpea Spinach Bowl - Step 2

2. Prep the Vegetables: Chop the onion. Cut the cucumber into matchstick-size pieces and coarsely chop the cilantro.

Curried Chickpea Spinach Bowl - Step 3

3. Make the Stock: Whisk together stock concentrate and 1 cup hot water in a small bowl.

Curried Chickpea Spinach Bowl - Step 4

4. Start the Curry: Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onion and sauté 5 minutes or until tender. Stir in curry powder, garlic, ginger and tomato paste. Add stock and bring to a boil.

5. Finish the Curry: Add the chickpeas and spinach. Reduce heat and simmer 10 minutes or until sauce is slightly reduced. Salt and pepper to taste.

To Serve: Divide rice evenly between 2 bowls. Top with the curry, cilantro and cucumber.

Pro Tip:

Indian cuisine is about differing textures and temperatures. Add a dollop of creamy plain yogurt for an extra dimension to this dish.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.