In This Post: Everything You Need For Chickpea Curry

Chickpea Curry Video

Lindsay’s Notes

How it happened is that I asked my sister Steph what she’s been making for dinner lately, and she said, “I make that salmon recipe but I just use a can of chickpeas instead to keep it easy.” And now, if you ask me what I’m making for dinner lately, I’m going to say the exact same thing because okay wow that is very delicious and it only takes ten minutes.

STEPH FOR PRESIDENT!

This chickpea curry is, well, it’s everything. It’s cozy, it’s pantry-friendly, it’s vegetarian, and maybe even a little elegant? *hair toss* even though it’s super super easy? It’s comforting without being heavy, nutritious without being boring, and beautiful without being high maintenance. I’m no stranger to a delicious chickpea curry, but this one takes it to the next level.

I came into this realization too late to include it in the photos here, but serving this with a little side of pickled cucumber salad (sliced cucumbers, sliced red onion, white vinegar, olive oil, salt, and sugar) is *chef’s kiss* SOS perfection. (I also love this little cucumber salad with these beef skewers. SO GOOD.)

With or without the cucumber salad, I can definitely say that swooping the wooden spoon leisurely through that luscious sauce, piling the saucy goodness of chickpeas and spinach over steaming rice, and then drizzling the chili crisp (affiliate link) over the whole thing… it’s definitely a living-my-best-life type moment.

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Chickpea Curry: Frequently Asked Questions

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Our easy sautéed spinach recipe makes spinach that is perfectly cooked, bright green, tender, and comes together in less than 10 minutes!

If you have never sautéed spinach before, you need to start. As fresh spinach leaves cook in the pan, they wilt, turn tender and become sweet.

This sautéed spinach recipe is one of my favorite spinach recipes on the blog. It’s quick and easy and goes with almost any main dish.

Key Ingredients

• Spinach: I use fresh spinach leaves. Baby spinach is fine, or use larger bunches of spinach leaves often sold at farmer’s markets or grown at home. I keep frozen spinach for other recipes, like spinach and sausage stuffed shells.
• Olive oil: I love sautéing the spinach in olive oil. It has the best flavor!
• Garlic: Before tossing in my fresh spinach, I cook fresh sliced garlic in the olive oil, which gives the olive oil a lovely garlicky flavor.
• Lemon: It is optional but adds fresh flavor!

Find the full recipe with measurements below.

How to Make Sautéed Spinach

Tip 1: Sauté with garlic and olive oil. Spinach is incredible when cooked with olive and lots of garlic. This is how we prepare most dark leafy greens, like kale, Brussels sprouts, and cabbage.

Tip 2: Cook both the stems and leaves. There’s no need to remove the spinach leaves from their stems. The stems are tender enough to cook along with the leaves, and they add a wonderful texture.

Tip 3: Finish with lemon and red pepper flakes. Warm olive oil in a skillet with garlic and, if you like fresh lemon, lemon zest. Add your spinach leaves and cook, tossing often until bright green, wilted, and tender. It takes less than 10 minutes! Season with salt and, if you like a little heat, a pinch of red pepper flakes.

Serving Suggestions

The recipe is a quick side for many main dishes. I especially love it with turkey meatballs, baked salmon, baked tofu (so good!), shrimp scampi, and a perfectly cooked steak.

It also goes well with other sides. Try it with something creamy, like macaroni and cheese or mashed sweet potatoes. I love adding it to rice or quinoa bowls, and it’s excellent piled onto a slice of this roasted garlic bread. We also add it to this cheese manicotti!

More Easy Spinach Recipes

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These creamy butter beans with spinach and leeks are rich, garlicky, and ready in one pan — the kind of white beans recipe that feels cozy but comes together fast.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Hearty Vegetarian Recipes

At A Glance

• Ready In: 30–35 minutes
• Serves: 4–6
• Diet: Vegetarian, gluten-free
• Nutrition Highlights: High in fiber, good plant-based protein, rich in iron
• Main Ingredients: Butter beans, leeks, garlic, cream, spinach, Parmesan
• Flavor Profile: Creamy, savory, lightly sweet, fresh and lemony finish
• Meal-Prep Friendly: Keeps 3–4 days in the fridge
• Best Served With: Toasted sourdough, crusty bread, or alongside grilled chicken or fish if not vegetarian.

This creamy butter beans recipe is one of those quietly impressive dishes — simple, but layered with flavor. The leeks melt down into a soft, slightly sweet base, the beans turn buttery and rich, and the cream ties everything together into a silky sauce.

What makes it really work (and not feel heavy) is the balance — a hit of lemon zest and juice at the end cuts through the richness just enough. It’s the kind of white-bean-and-spinach dish that feels comforting yet fresh and healthy.

It’s also surprisingly satisfying thanks to the fiber and plant-based protein in the beans, which makes it just as good as a main as it is a side.

You might also like these legume recipes: Greek butter beans (for non-creamy skillet meal), lentil and mushroom Bolognese, creamy coconut red lentil soup, or these creamy green beans. More bean recipe ideas here.

What You’ll Need

Here is what you’ll need for this creamy beans skillet recipe. Find the full measurements in the recipe card below.

• Leeks – soften into a sweet, silky base (don’t rush this step)
• Garlic – adds depth and that classic savory backbone
• Olive oil + butter – for richness and flavor layering
• Cream – brings everything together into a luscious sauce, I like to use light cream here.
• Parmesan – salty, nutty, and adds extra umami
• Cannellini or butter beans – creamy, high in fiber and plant protein. Swap: chickpeas work, but you’ll lose that buttery texture
• Spinach – adds color, nutrients, and balances richness, feel free to use kale or chard here.
• Lemon zest + juice – essential for brightness and a little acidity.
• Stock (veg or chicken) – builds flavor into the beans
• Optional – Pinch of nutmeg (subtle, but really lovely with cream and spinach)

How To Make Creamy Butter Beans With Leeks & Spinach

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for this one-pan white beans dish.

• Heat olive oil and butter in a large skillet over medium-low
• Add sliced leeks with salt and cook 8–10 minutes until soft and silky
• Stir in garlic and cook for 30 seconds
• Add beans and stock, simmer for 3–4 minutes
• Lightly mash some of the beans to thicken the sauce
• Stir in cream and let it gently bubble
• Add spinach and cook until wilted
• Finish with lemon zest, lemon juice, Parmesan, and black pepper
• Taste and adjust seasoning — this step matters

Watch The Video

Recipe Tips

• Don’t rush the leeks – this is where the flavor starts. Low and slow = sweet and soft
• Mash just some beans – it thickens the sauce naturally without making it stodgy
• Add lemon at the end – keeps it bright and fresh (adding too early dulls it)
• Use good Parmesan – it really makes a difference here
• Variations: Add crispy bacon or pancetta for a smoky twist or sun-dried tomatoes for little pops of tangy and sweet. Stir through mushrooms for extra depth. Use kale instead of spinach for a heartier version
• Storage: Keeps in the fridge for up to 4 days. Reheat gently on the stove with a splash of stock or water
• Make-Ahead: You can prep the leeks and garlic ahead. The whole dish reheats well, making it great for meal prep

Serving Suggestions

I love serving this straight from the skillet with thick slices of toasted sourdough — the kind you can really drag through the sauce. Sometimes, I would add a fried or soft-boiled egg for extra protein, especially when having this as a main meal or brunch.

It also works beautifully as a side with grilled chicken, fish, or even a simple roast for non-vegetarians, or some roasted veggies or a crisp salad.

If you’ve tried this creamy butter beans with leeks & spinach or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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These savory Ricotta Fritters are delicious and so easy to make. They make a tasty low carb appetizer or side dish!

It’s so easy to get in a rut with your keto side dishes. It happens to the best of us! That’s why I try to come up with easy but creative recipes like these Spinach and Ricotta Fritters.

I love fritters of all sorts and so do my readers. From the classic keto zucchini fritters, to the ever-popular Cheesy Chicken Fritters, they make tasty appetizers or snacks. Now we’ve got a new recipe to add to our collection!

I had some leftover ricotta I needed to use and I wanted to make something a little different. After a little searching on Pinterest, I spotted a recipe for savory ricotta fritters and I knew I could make a low carb version.

I made mine in the air fryer and they were absolutely delicious, but these could easily be fried in a pan on the stovetop too.

Ingredient Notes

• Frozen spinach: I recommend frozen spinach rather than fresh for simplicity. It’s easier to remove more of the liquid from frozen spinach.
• Ricotta cheese: Use whole milk ricotta cheese and drain off any liquid that has accumulated around the top.
• Almond flour: You could also use sunflower seed flour for a nut-free alternative.
• Parmesan: Make sure the parmesan is finely grated so that it mixes in better.
• Egg: You do need an egg to help hold the fritters together properly.
• Butter or oil: Lightly brushing the fritter with oil makes them brown more nicely in the air fryer. If you fry them in a pan, you will need additional oil.
• Seasonings: Italian seasoning, garlic, red pepper flakes, salt, and pepper.

Step by Step Directions

1. Squeeze the spinach: Place the thawed spinach in a kitchen rag or tea towel and twist to release as much moisture as possible. This is best done over the sink!
2. Mix the ingredients: In a large bowl, stir together the ricotta, almond flour, parmesan, garlic, Italian seasoning, red pepper flakes, salt, and pepper.
3. Stir in the egg: Add the egg and work that in until well combined. Use a silicone spatula to work everything together like a dough.
4. Form into patties: Using about 2 tablespoons of the mixture at a time, form into balls and then flatten the balls into patties. You should get at least 12.
5. Air fry: Preheat the air fryer to 400ºF and lightly grease the rack(s). Place the fritters in a single layer on the racks and brush lightly with melted butter or oil. If your air fryer is small, you may need to work in batches. Air fry for 10 minutes, flipping over partway through and brushing the second side with butter or oil.

Tips for Success

Ricotta can sometimes have a lot of liquid. I always find that it pools at the top of the cheese when you’ve already removed some. Make sure to pour off any of that liquid before measuring it out, or your mixture will be too wet.

If the ricotta you use is quite liquidy as is, consider straining it through a sieve lined with paper towel before using.

I recommend frozen spinach for recipes like this because it’s easier to work with. You can easily squeeze out all the extra moisture once it’s thawed. Fresh, uncooked spinach may work but I didn’t test this recipe with it

Stovetop Directions

Follow the directions for forming the fritters. Heat 2 tablespoon of oil in a large non-stick pan over medium heat. Once hot, add the fritters and let cook until golden brown on the bottom, 4 to 5 minutes. Carefully flip over and cook on the second side until golden brown. Remove to a paper towel lined plate to drain a few minutes before serving.

More Keto Appetizers to Love

Spinach and Ricotta Fritters

Servings: 6 servings

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

These savory Ricotta Fritters are delicious and so easy to make. They make a tasty low carb appetizer or side dish!

1 Air Fryer (see notes for stove-top instructions)

• 8 ounces chopped frozen spinach, thawed
• 1 cup whole milk ricotta
• 1/2 cup almond flour
• 1/3 cup finely grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tsp Italian seasoning
• 1/4 tsp red pepper flakes, optional
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 large egg
• 1 tbsp melted butter or olive oil

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• Place the thawed spinach in a kitchen rag or tea towel and twist to release as much moisture as possible. This is best done over the sink!

• In a large bowl, stir together the ricotta, almond flour, spinach, parmesan, garlic, Italian seasoning, red pepper flakes, salt, and pepper.

• Add the egg and work that in until well combined. Use a silicone spatula to work everything together like a dough.

• Using about 2 tablespoons of the mixture at a time, form into balls and then flatten the balls into patties. You should get at least 12.

• Preheat the air fryer to 400ºF and lightly grease the rack(s). Place the fritters in a single layer on the racks and brush lightly with melted butter or oil. If your air fryer is small, you may need to work in batches.

• Air fry for 10 minutes, flipping over partway through and brushing the second side with butter or oil.

• Serve with marinara or other favorite dipping sauces.

Stovetop Directions: Follow the directions for forming the fritters. Heat 2 tablespoon of oil in a large non-stick pan over medium heat. Once hot, add the fritters and let cook until golden brown on the bottom, 4 to 5 minutes. Carefully flip over and cook on the second side until golden brown. Remove to a paper towel lined plate to drain a few minutes before serving.

Serving: 2fritters | Calories: 176kcal | Carbohydrates: 5.7g | Protein: 10.1g | Fat: 12.9g | Saturated Fat: 5.7g | Fiber: 2.2g

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