Description
This Quick Chickpea & Spinach Greek Curry with Feta is a vibrant and hearty vegetarian dish that combines tender chickpeas and fresh spinach simmered in a fragrant blend of Mediterranean spices and crushed tomatoes. Finished with creamy crumbled feta and a hint of lemon juice, this flavorful curry is perfect for a nutritious and satisfying weeknight meal that comes together in just 30 minutes.
Ingredients
Scale
Vegetables and Legumes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 6 cups fresh spinach
- 1 medium onion, chopped
- 3 garlic cloves, minced
Spices and Seasonings
- 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
Other Ingredients
- 2 tablespoons olive oil
- 1 can (14 oz) crushed tomatoes
- 8 oz feta cheese, crumbled
- 1/2 lemon, juiced (optional)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until they are softened and fragrant, about 3-4 minutes.
- Add Spices: Stir in the ground cumin, turmeric, cinnamon, coriander, and optional red pepper flakes. Cook the spices for about 1 minute to release their flavors, stirring frequently to prevent burning.
- Simmer Chickpeas and Tomatoes: Pour in the crushed tomatoes and add the drained chickpeas. Stir well to combine all ingredients. Let the mixture simmer gently for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add Spinach: Incorporate the fresh spinach into the pot. Cook for 5-7 minutes until the spinach wilts completely. Season the curry with salt to taste.
- Finish with Feta and Lemon: Remove the pot from heat and stir in the crumbled feta cheese until it melts into the curry, creating a creamy texture. If desired, squeeze in the juice of half a lemon to brighten the flavors just before serving.
Notes
- Feel free to adjust the red pepper flakes according to your preferred spice level.
- Serve this curry with warm pita bread, rice, or quinoa for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- For a vegan version, omit the feta or substitute with a plant-based cheese.
- The lemon juice is optional but adds a fresh, tangy finish to the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Keywords: chickpea curry, spinach curry, Greek curry, feta cheese curry, quick vegetarian dinner, healthy chickpea recipe
