Curry recipes often scare me off at first sight because their ingredient lists are so long. If you keep a fully stocked spice cabinet at all times, this isn’t a problem. But if you don’t, it could cost you a pretty penny to get everything you need. The recipe below skirts that problem by using curry powder (a blend of many spices) and garam masala (another spice mixture).
Spinach and chickpeas are splendid partners, as you can see demonstrated here. The spinach is fresh and green and “vegetable-y.” The chickpeas add a heartiness and bite to the dish, plus a good dose of both filling fiber and protein. I could eat this curry over brown rice once a week for the rest of my life.