Chickpea and Spinach Curry
Craving something comforting and packed with flavor? My Chickpea and Spinach Curry is just the thing! It’s made with protein-rich chickpeas, fresh spinach, and a fragrant, creamy tomato-based sauce. This hearty dish is simple, satisfying, and perfect for a cozy meal.
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 3 cups fresh spinach chopped
- 1 can 14 oz diced tomatoes
- 1/2 cup coconut milk or any plant-based milk
- 1 medium onion chopped
- 3 cloves garlic minced
- 1- inch piece of fresh ginger minced
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder optional, for heat
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro optional, for garnish
- Rice or naan for serving
Instructions
- Sauté the aromatics:
- Heat olive oil in a large pan over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened. Add the minced garlic and ginger and cook for another minute, until fragrant.
- Add the spices:
- Stir in the cumin, turmeric, coriander, paprika, and chili powder. Cook for 1-2 minutes, stirring constantly, to toast the spices.
- Simmer the curry:
- Add the diced tomatoes and coconut milk to the pan. Stir everything together and bring to a simmer. Let it cook for 10 minutes, allowing the flavors to meld together.
- Add the chickpeas and spinach:
- Stir in the chickpeas and chopped spinach. Cook for another 5-7 minutes, until the spinach is wilted and the chickpeas are heated through.
- Season and serve:
- Taste and season with salt and pepper as needed. Garnish with fresh cilantro, if desired, and serve hot with rice or naan on the side!
Notes
- You can use frozen spinach if fresh isn’t available. Just make sure to thaw and drain it first.
- For added protein, you can also add tofu or your choice of beans.