Chickpea and Spinach Curry
Chickpea and Spinach Curry
Ingredients
- 2 Tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 Tbsp fresh ginger grated
- 1 Tbsp curry powder
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 can 14 oz chickpeas, drained and rinsed
- 1 can 14 oz diced tomatoes
- 1 can 14 oz coconut milk
- 4 cups fresh spinach leaves
- Salt and pepper to taste
- Fresh cilantro chopped, for garnish
- Cooked rice or gluten-free naan for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and ginger, and cook for another 1-2 minutes, until fragrant. Stir in the curry powder, cumin, and turmeric, cooking for another minute until the spices are well combined and aromatic.
- Add the chickpeas, diced tomatoes (with their juice), and coconut milk to the skillet. Stir to combine all the ingredients. Bring the mixture to a simmer, then reduce the heat to low. Cook for 15 minutes, stirring occasionally.
- Add the spinach to the skillet, and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Serve the curry warm, garnished with chopped cilantro. Accompany with cooked rice or gluten-free naan as desired.
Tip:
- For a thicker curry, mash some of the chickpeas with the back of a spoon before adding the spinach. This dish is versatile; feel free to add other vegetables such as bell peppers or sweet potatoes for extra nutrition and flavor.
Nutrition
Calories: 350kcalCarbohydrates: 35gProtein: 9gFat: 19gFiber: 9gSugar: 7g
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