Chickpea and Spinach Curry

Chickpea and Spinach Curry offers a delightful blend of flavors and nutritional benefits, making it a convenient choice for quick weeknight meals. With chickpeas providing protein and spinach rich in vitamins, this dish is both wholesome and nutritious. The spices lend depth and complexity, while creamy coconut milk adds a hint of richness. Paired with steamed rice or warm naan, this curry becomes a complete and satisfying meal.

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 whole onion, chopped
• 3 cloves garlic, minced
• 1 inch piece ginger, grated
• 1 Tbsp curry powder
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• 1 tsp paprika
• 1/2 cup coconut milk
• 2 cups spinach, chopped
• 1 Tbsp olive oil

Instructions

1. Heat 1 Tbsp of olive oil in a large pan over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the minced garlic and grated ginger, and cook for another minute.
4. Add the curry powder, cumin, coriander, turmeric, and paprika. Cook for 1-2 minutes until fragrant.
5. Pour in the coconut milk and bring to a gentle simmer.
6. Add the drained chickpeas and chopped spinach, and cook until the spinach wilts.
7. Serve the curry hot over rice or with naan bread.

Keywords: Dinner, Chickpea, Spinach, Vegan, Indian

Spice Rack: Curry Powder, Cumin, Coriander, Turmeric, Paprika

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