Savor the rich blend of chickpeas, spinach, and aromatic spices in this Chickpea and Spinach Curry. It’s a hearty dish that brings warmth and depth to your table.
Chickpea and Spinach Curry
- 2 cans of chickpeas, drained and rinsed
- 4 cups fresh spinach, washed and chopped
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons cooking oil
- Fresh cilantro for garnish
- Heat the cooking oil in a large pot over medium heat.
- Add the chopped onion and garlic, sautÃ©ing until softened.
- Stir in the curry powder, ground cumin, and turmeric, allowing the spices to bloom.
- Add the diced tomatoes, coconut milk, and drained chickpeas. Simmer for 15 minutes.
- Fold in the fresh spinach and cook until wilted.
- Season with salt and pepper to taste.
- Serve the Chickpea and Spinach Curry over rice, garnished with fresh cilantro.
Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes
Yield: 4 servings
Nutritional Information (per serving): Calories 380, Fat 22g, Carbohydrates 40g, Protein 10g