Name: Chickpea and Spinach Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4-6
Ingredients: 2 tablespoons vegetable oil or ghee; 1 large onion, finely chopped; 4 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon turmeric powder; 1/2 teaspoon red chili powder (adjust to taste); 2 cans (15 oz each) chickpeas, drained and rinsed; 1 can (14 oz) crushed tomatoes; 1 cup vegetable broth; 1 lb fresh spinach, washed and roughly chopped; 1 teaspoon garam masala; 1/2 cup coconut milk; Salt and pepper to taste

Instructions

Prepare the base

Heat oil or ghee in a large, deep pan over medium heat. Add the chopped onions and cook for 5-7 minutes until soft and translucent. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the spices

Stir in the ground cumin, coriander, turmeric, and chili powder. Cook for 30 seconds to 1 minute until the spices become aromatic, being careful not to burn them.
Cook the tomato base

Pour in the crushed tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down and the oil starts to separate from the sauce around the edges of the pan.
Add the chickpeas

Add the drained chickpeas and vegetable broth to the pan. Bring to a simmer, then reduce heat to medium-low and cook for 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Incorporate the spinach

Add the spinach in batches, stirring until each batch wilts before adding more. This should take about 2-3 minutes in total.
Finish the curry

Stir in the garam masala and coconut milk. Simmer for 2-3 more minutes to allow the flavors to combine. Season with salt and pepper to taste.
Rest and serve

Remove from heat and let the curry rest for 5 minutes before serving. This allows the flavors to develop further. Serve hot with basmati rice, naan bread, or quinoa.

Chickpea and Spinach Curry

Ingredients

Instructions

Nutritional Information