Curried Chicken + Spinach with Beats, Eggplants + Chickpeas Recipe

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We have been eating more vegetables lately and I cannot get enough!  I wanted to share with you a recipe I have created while being inspired by another vegetarian recipe, Curried Chicken + Spinach with Beats, Eggplants + Chickpeas!

So here we go, let’s start cooking dinner, shall we?

Curried Chicken with Spinach, Beats, Eggplants + Chickpeas Recipe

Curried Chicken with Beats, Spinach, Eggplant + Chickpeas Recipe


  • 3 garlic cloves, smashed and chopped
  • 4 beats with greens, halved and sliced, and stems chopped and greens chopped
  • 1 medium eggplant, halved and sliced
  • A handful of fresh spinach leaves, chopped
  • 1 large can of chickpeas, strained and rinsed
  • Veg oil
  • Salt and pepper
  • 7 chicken thighs
  • 1-2 tsp of curry powder (up to you on what level of spice and flavor you’d like)
  • Optional to add in :
  • Onion, mushrooms or any pepper of your choice as well chopped.


On a medium-heat skillet, add your oil and allow your oil to get hot. Then chicken thighs and salt and pepper, with a dash or two of curry powder. This is up to you on how much you want to add. We go easy on this flavor around here, I wanted to give it a hint of this flavor, but after trying it out, I could have totally added more!

Curried Chicken with Spinach, Beats, Eggplants + Chickpeas Recipe

Take out your oven proof casserole dish, add your oil to coat the bottoms of the dish, and smash and chop up your garlic cloves and place them into the dish.

While your chicken is cooking, you will want to go and chop up your Beats.

Chop up the stems, up to the greens and put in the casserole dish. There will be a few greens that’s ok.

Next you want to chop up your eggplant and place those into the dish.

Next grab your can of chickpeas, open then up and strain and rinse them. Then add them to your casserole dish.

Add some oil and salt and pepper and a dash of curry power to your beautiful vegetables and give a good toss up.

Next comes your beat greens and spinach. Chop them up, place them in a bowl.

Take your casserole dish and place your chopped spinach and beat greens on top of all the chopped veggies. They will hide them all underneath.

Next you will need to cover half of it with tinfoil, add in about 1/2 cup of water and cover completely with more tinfoil.

Place in the oven at 425F for 30 minutes. Keep your chicken warming on the stove or take off the heat until just before it’s done.

When the timer goes, after 30 minutes, check to see if it’s all done. Remove the tinfoil and you will see something like this. You can go ahead and mix it all in nicely. Take out and let cool slightly.

Next, add in your chicken Thighs to the top and serve!

I hope you all enjoy this recipe and if you try it please comment below.

Till next time,

Breathe deeply and enjoy building your masterpiece with scissors and glue,



If you enjoyed this recipe you may also enjoy one of these:

Summer Veg+Chicken w/ Couscous Recipe

Carbonara Shells w/ Breaded Chicken Recipe

Our Fluffy Peanut Butter Cookie Recipe

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