Afghan Spinach and Chickpea Curry
Esfenaj wa Nakhod
A flavorful and nutritious vegetarian curry featuring tender spinach and hearty chickpeas simmered in a spiced tomato-based sauce. This dish is a staple in many Afghan households, often served as a side or a main course with rice or naan.
🧂 Ingredients
- 500 g Fresh spinach, roughly chopped
- 400 g Canned chickpeas, drained and rinsed
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tsp Ginger, grated
- 400 g Tomatoes, diced or crushed
- 2 tbsp Vegetable oil or ghee
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 0.5 tsp Coriander powder
- 0.5 tsp Garam masala
- to taste Salt
- to taste Black pepper
- 0.5 cup Water or vegetable broth
- 0.25 cup Fresh cilantro, chopped (for garnish)
- Cooked rice or naan, for serving
👨🍳 Instructions
- 1
Heat the oil or ghee in a large skillet or pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
💡 Tip: Sautéing the onions slowly builds a sweet flavor base. - 2
Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant, stirring constantly.
💡 Tip: Avoid burning the garlic and ginger. - 3
Stir in the turmeric, cumin, and coriander powders. Cook for another minute, allowing the spices to bloom.
💡 Tip: Toasting the spices briefly enhances their aroma. - 4
Add the diced or crushed tomatoes to the pot. Cook, stirring occasionally, for about 5-7 minutes, until the tomatoes have broken down and the sauce has thickened slightly.
💡 Tip: Allowing the tomatoes to cook down concentrates their flavor. - 5
Add the drained and rinsed chickpeas and the chopped spinach to the pot. Stir well to combine with the tomato mixture.
💡 Tip: If using fresh spinach, it will wilt down significantly. - 6
Pour in the water or vegetable broth. Season with salt and black pepper. Bring the mixture to a simmer.
💡 Tip: Start with a small amount of liquid; you can always add more if needed. - 7
Cover the pot and let it simmer for 10-15 minutes, or until the spinach is fully wilted and tender, and the flavors have melded together.
💡 Tip: Simmering allows the spinach to cook through and the chickpeas to absorb the flavors. - 8
Stir in the garam masala just before serving. Taste and adjust seasoning as needed.
💡 Tip: Adding garam masala at the end preserves its aromatic qualities. - 9
Garnish with fresh chopped cilantro and serve hot with cooked rice or naan.
💡 Tip: This dish pairs well with a side of plain yogurt or a simple salad.
💡 Pro Tips
- ✓You can use frozen spinach if fresh is unavailable, thawing and squeezing out excess water first.
- ✓For a spicier curry, add a pinch of red chili flakes along with the other spices.
- ✓If you don't have fresh ginger, you can use 1/2 teaspoon of ground ginger.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add cubed potatoes or cauliflower along with the spinach for a heartier dish.
- A dollop of plain yogurt or a swirl of coconut milk can be added for creaminess.
- Some variations include a small amount of fenugreek leaves (kasoori methi) for an authentic touch.