Chana Palak Curry (Spinach Chickpea)

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 2 cups packed fresh spinach, roughly chopped
• 1 15-ounce can chickpeas, drained and rinsed
• 1 14-ounce can diced tomatoes
• 1 cup vegetable broth
• Salt to taste
• Fresh cilantro, chopped, for garnish

Steps

1. 1 Heat the olive oil in a large skillet over medium heat.
2. 2 Add the onion and cook until softened, about 5 minutes.
3. 3 Stir in the garlic, ginger, cumin, coriander, turmeric, and cayenne, cooking for 1 minute.
4. 4 Add the spinach and cook until wilted.
5. 5 Stir in the chickpeas, diced tomatoes, and vegetable broth.
6. 6 Bring to a simmer and cook for about 15 minutes, stirring occasionally.
7. 7 Season with salt to taste.
8. 8 Garnish with fresh cilantro before serving.

Nutrition

Tips

• For extra creaminess, blend a portion of the curry with an immersion blender before serving.
• Add a splash of lemon juice at the end for brightness.
• Serve with warm naan or steamed basmati rice for a complete meal.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, stirring occasionally.

Serving Suggestions

• Pair with fragrant basmati rice or flaky naan.
• A squeeze of lime or lemon adds a refreshing zing.

FAQ