This Chickpea Peanut and Spinach Curry recipe checks all of our boxes:

  • One pan.
  • Plant-based.
  • Leftover worthy.
  • All my kids like chickpeas.

Our custom meal planning clients are requesting more and more plant-based dishes, but they don’t want to spend hours in the kitchen. We don’t either! So we continue to add recipes to their menus that pump up the plant power. This Chickpea Peanut and Spinach Curry comes together fairly quickly by prepping a few vegetables and blending coconut and peanut butter for a simple, creamy sauce.

Canned Chickpeas

Canned chickpeas are a plant-based, protein-rich life-saver when it comes to getting meals on the table. We use canned chickpeas in many of our custom meal planning recipes ideas. Here are a few ways we include this humble bean:

Roasted and tossed in a salad.

roasted chickpeas on a sheet pan

Mashed into a “salad” and enjoyed in a wrap with veggies: Chickpea Curried Recipe.

chickpea wrap

However, in this idea, they’re paired with sweet potatoes and tossed with a savory and sweet peanutty sauce.

curry chickpeas with sweet potatoes and spinach on a white plate

Do you worry about the sodium in canned chickpeas (beans)?

Draining and rinsing canned beans can cut sodium by 40%. The Bean Institute shares the proper way to do this:

  1. Drain beans in a colander for two minutes. 
  2. Rinse the beans under cool running water for 10 seconds.
  3. Let drain for another two minutes.
  4. The reduced-sodium beans are ready to use in any favorite recipe.

Pair this plant-based curry dish with rice, naan, or a thick piece of sourdough bread. You’ll want somthing to soak up the sauce, for sure!

Curious about having someone plan your plant-based menu?

Let us help! Our 3-month custom meal planning services takes 100% of the meal planning off your shoulders. We tailor our plans to your wellness goals, food preferences, and where you grocery shop! Learn more about our custom meal planning services here.

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curry chickpeas with sweet potatoes and spinach on a white plate

Chickpea Peanut and Spinach Curry

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  • Author: Jennifer McDaniel
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Bake


  • 1 c. coconut milk, canned
  • 2 T. peanut butter, smooth
  • 2 T. maple syrup
  • 1/2 t. salt
  • 1/4 c. water
  • 2 T. olive oil
  • 1/2 c. onion, chopped
  • 2 garlic cloves, minced
  • 2 sweet potatoes, peeled and chopped
  • 2 T. curry powder
  • 1 t. ginger, minced
  • 15 oz. can diced tomatoes
  • 15 oz can chickpeas, drained
  • 2 c. spinach, chopped


  1. Preheat the oven to 400 degrees.
  2. To make the sauce: In a small mixing bowl or measuring cup, combine coconut milk, peanut butter, maple syrup, water and salt.
  3. To make the vegetables: In a 9×11 or a similar size baking dish, add the olive oil and spread evenly.
  4. Add onion, garlic, and sweet potatoes to the baking dish. Mix well.
  5. Mix the curry and ginger and sprinkle over veggies.
  6. Top the mixture with the canned tomatoes and chickpeas.
  7. Pour the coconut mixture over the vegetables and mix well.
  8. Bake at 400 degrees for 30 minutes or until sweet potatoes are tender.
  9. If the sweet potatoes aren’t tender, cover the dish with parchment or foil and check in another 10-15 mins.
  10. Remove from the oven and immediately add in the spinach and mix in. The spinach will wilt with the heat of the sauce.
  11. Taste and adjust salt and flavor then garnish with cilantro, red pepper flakes, and lime juice and serve with rice, cauliflower rice or flatbread.


  • Serving Size: 1 serving
  • Calories: 299
  • Sugar: 7.1 g
  • Sodium: 703.4 mg
  • Fat: 17.4 g
  • Saturated Fat: 8.6 g
  • Carbohydrates: 32.3 g
  • Fiber: 6.7 g
  • Protein: 7.9 g
  • Cholesterol: 0 mg