Description
A delicious and nutritious chickpea and spinach curry that is easy to make and packed with flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 can (14 ounces) diced tomatoes
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1 bag (10 ounces) fresh spinach
- 1/2 cup coconut milk
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the garlic and ginger, cooking for another minute.
- Add the spices (cumin, coriander, turmeric) and cook until fragrant.
- Pour in the diced tomatoes and stir well, then add the chickpeas.
- Season with salt, black pepper, and cayenne pepper if using.
- Simmer for about 20 minutes.
- Add the spinach and coconut milk, cooking until the spinach is wilted.
- Serve hot over rice or with naan.
Notes
- This curry can be made ahead of time and is perfect for meal prep.
- Feel free to adjust the spices to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6 grams
- Sodium: 400 milligrams
- Fat: 12 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 12 grams
- Protein: 15 grams
- Cholesterol: 0 milligrams