Spinach with chickpeas is a beloved dish on the blog and a common tapa in Seville. Locals often enjoy it alongside salmorejo when eating out with friends or family. Many traditional salmorejo servings include ham and chopped boiled egg, so vegans should request it without those toppings.
This Indian variation of spinach with chickpeas (Chole Palak) is one of my favorite legume dishes. Unlike the Spanish tapa, the Indian version usually includes tomatoes and warming spices, giving it a spicier, more aromatic profile. We’ve adapted the recipe to make an oil-free version, though you can add a splash of healthy oil if you prefer.
We love Indian cuisine and hope to travel to India soon. We’ve eaten at Indian restaurants across Europe with mixed experiences—some meals were incredible, others very spicy for our tastes. If you’ve been to India, I’d love to hear whether you enjoyed the food and how spicy you found it.
Tips:
- You can use fresh tomatoes instead of canned — chop them and add a little extra water while cooking if needed.
- Feel free to adjust spices, legumes, or greens to your taste. The recipe is versatile and forgiving.
Chole Palak (Spinach with Chickpeas)
Ingredients
- 2 14-ounce cans chopped tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ginger powder
- ½ teaspoon turmeric powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt (adjust to taste)
- ⅛ teaspoon cayenne powder (optional, adjust for heat)
- ⅛ teaspoon ground black pepper
- 1 10-ounce package fresh spinach, finely chopped
- 1 cup water (add more if needed)
- 1 15-ounce can chickpeas, drained and rinsed
Instructions
- Combine the chopped tomatoes and all the spices in a large pot. Bring to a boil, then simmer over medium-high heat for about 5 minutes, stirring occasionally.
- Add the chopped spinach and the water, then cook for about 5 minutes until the spinach wilts and melds into the sauce.
- Stir in the chickpeas and cook another 5 minutes. Add more water if you prefer a looser sauce.
- Serve warm with basmati rice, naan, or your preferred grain.
- Store leftovers in a sealed container in the refrigerator for up to 4 days.
Nutrition
Serving: 1 (without rice) | Calories: 294 kcal | Carbohydrates: 50.2 g | Protein: 17.9 g | Fat: 6 g | Saturated Fat: 0.7 g | Sodium: 1369.2 mg | Fiber: 20.6 g | Sugar: 10.9 g