Dinner

Quick Chickpea & Spinach Greek Curry with Feta Recipe

Name: Quick Chickpea & Spinach Greek Curry with Feta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 2 cans (15 oz each) chickpeas, drained and rinsed; 6 cups fresh spinach; 1 medium onion, chopped; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1/2 teaspoon ground cinnamon; 1 teaspoon ground coriander; 1/4 teaspoon red pepper flakes (optional); Salt to taste; 2 tablespoons olive oil; 1 can (14 oz) crushed tomatoes; 8 oz feta cheese, crumbled; 1/2 lemon, juiced (optional)

ByMatteo Rossi April 8, 2026April 8, 2026

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Introduction

This Quick Chickpea & Spinach Greek Curry with Feta is a delightful, nutritious dish that comes together in just 30 minutes. Packed with warm spices, fresh spinach, and creamy feta, it’s perfect for a cozy weeknight meal that’s both flavorful and satisfying.

The image shows a white bowl filled with a thick stew rich in textures and colors. The bottom layer is a reddish-orange tomato-based sauce with visible chunks of soft red tomatoes and cooked onions, mixed with green spinach leaves that are wilted but still vibrant. Scattered throughout the stew are yellow chickpeas, adding a round, smooth texture. On top, there are small, crumbly white cheese pieces sprinkled evenly, adding contrast. A silver spoon rests inside the bowl on the right side. The bowl is placed on a white marbled surface, next to a basket of white rice in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cans (15 oz each) chickpeas, drained and rinsed
6 cups fresh spinach
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
1 can (14 oz) crushed tomatoes
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 teaspoon ground coriander
1/4 teaspoon red pepper flakes (optional)
Salt to taste
8 oz feta cheese, crumbled
1/2 lemon, juiced (optional)

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Sauté the chopped onion and minced garlic until they are softened and fragrant, about 5 minutes.
Step 2: Add the ground cumin, turmeric, cinnamon, coriander, and red pepper flakes if using. Cook the spices for about 1 minute to release their aroma.
Step 3: Stir in the crushed tomatoes and rinsed chickpeas. Bring to a simmer and cook for 8-10 minutes, allowing the flavors to meld.
Step 4: Add the fresh spinach to the pot and cook until wilted, about 5-7 minutes. Season with salt to taste.
Step 5: Gently stir in the crumbled feta cheese until it begins to melt and creates a creamy texture. Finish by squeezing lemon juice over the dish if desired, then serve warm.

Tips & Variations

For extra protein, add diced cooked chicken or tofu along with the chickpeas.
Swap fresh spinach for kale or Swiss chard if preferred; just cook until tender.
Adjust the level of red pepper flakes to control the heat according to your taste.
Serving this curry over rice or warm pita bread makes for a hearty meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain creaminess. This curry also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.