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SugarRoti Dry Garbanzo with Spinach Recipe

SugarRoti Dry Garbanzo with Spinach Recipe

SugarRoti Dry Garbanzo with Spinach Recipe

4 servings / 4 steps / 4 ingredients

Garbanzo Nu Spice

We’ve added fresh spinach to our SugarRoti Chickpea (Garbanzo) Curry recipe (also known as chana masala or chole) to create another simple, healthy one-pot Indian meal. Using our SugarRoti Garbanzo Nu Spice blend, our dry Garbanzo with Spinach dish can be prepared in 30 minutes using only 4 fresh ingredients. Make this dish vegan by using olive oil instead of ghee (clarified butter).

Enjoy over rice, couscous, quinoa, or with a roti (also known as chapati – a round flatbread from India) or by itself.

Spice Level
SugarRoti Dry Garbanzo with Spinach Recipe


  • 1 SugarRoti Garbanzo Nu Spice Package
  • 3 tablespoons olive oil or ghee (clarified butter)
  • 1 medium yellow onion, finely chopped (approx. 2 cups)
  • 2 10 oz packages frozen chopped spinach, thawed and drained well
  • 2 15.5 oz cans garbanzo beans, drained
  • 1 medium serrano chili, finely chopped (remove seeds for a milder spice)
  • sour cream or yogurt, to taste
  • ¼ cup fresh cilantro, chopped


  1. Heat oil in a large saucepan over medium heat. Add SugarRoti Garbanzo Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
  2. Add onions, serrano and sauté until onions are tender (4-5 min).
  3. Stir in spinach, garbanzo beans and sauté (5-10 min).
  4. Remove chili pepper, curry and bay leaves. Stir in sour cream or yogurt and garnish with cilantro before serving.

*Leftovers can be refrigerated up to 3 days or frozen

Recipe Notes

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