Sheet-Pan Creamy Chickpea and Spinach Bake with Indian Spices

Name: Sheet-Pan Creamy Chickpea and Spinach Bake with Indian Spices
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 1 medium onion, finely diced; 3 garlic cloves, minced; 1 tbsp ginger, grated; 1 tbsp garam masala; 1 tsp ground turmeric; 1 tsp ground cumin; 400 g canned diced tomatoes; 400 g canned chickpeas, drained and rinsed; 150 ml coconut milk; 150 g fresh spinach, roughly chopped; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; fresh coriander leaves, for garnish

A rich, baked chickpea and spinach sheet-pan dish simmered in a creamy tomato sauce with warm Indian spices, delivering hearty, budget-friendly comfort.

Prep15 minCook35 minTotal50 minServes4Difficultyeasy

Method

How to make it

01
Preheat the oven to 200°C (400°F).
02
In a medium skillet, heat vegetable oil over medium heat until shimmering.
03
Add finely diced onion and sauté until translucent, about 5 minutes.
04
Add minced garlic and grated ginger; cook for 1 minute until fragrant.
05
Stir in garam masala, turmeric, and cumin; cook for 30 seconds to toast the spices.
06
Pour in canned diced tomatoes and simmer for 5 minutes until thickened slightly.
07
Add chickpeas and coconut milk; stir to combine and heat through for 2 minutes.
08
Season with salt and black pepper, then remove from heat and stir in lemon juice.
09
Transfer the chickpea mixture to a rimmed sheet pan and spread evenly.
10
Scatter chopped spinach over the top and gently fold it in with a spatula.
11
Bake in the oven for 20 minutes, until the sauce is bubbling and spinach is wilted.
12
Remove from the oven, let cool 3 minutes, then garnish with fresh coriander leaves before serving.

From the editor

Cooking tips

Use canned chickpeas for convenience and cost-efficiency; cooking dried chickpeas increases time but deepens flavor.
If fresh spinach isn’t available, frozen spinach works—thaw and squeeze dry before adding to avoid excess moisture.
To adjust creaminess, swap coconut milk with plain yogurt stirred in after baking, adding a tangy finish.
Leftovers keep well refrigerated up to 3 days and reheat gently on the stovetop to preserve texture.

Published May 9, 2026