Spinach and Chickpea Curry
A hearty, nutritious meal that comes together in under 30 minutes. Packed with protein-rich chickpeas and iron-loaded spinach, this curry delivers incredible flavor while being completely vegetarian-friendly.
Ingredients
- 2 cans 15 oz each chickpeas, drained and rinsed
- 10 oz fresh spinach or 1 package frozen spinach, thawed
- 1 large onion finely diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 can 14 oz diced tomatoes
- 1 can 14 oz coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish optional
Instructions
- Heat oil in a large pan over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in curry powder and cumin, toasting the spices for 30 seconds to release their flavors.
- Add diced tomatoes and cook for 3-4 minutes, stirring occasionally.
- Pour in coconut milk and add chickpeas. Simmer for 10 minutes to let the flavors meld.
- Add spinach in batches, stirring until wilted.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro if desired and serve hot with rice or naan bread.