Chickpea Spinach Curry

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can chickpeas, drained and rinsed
• 4 cups fresh spinach, roughly chopped
• 1 cup coconut milk
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large skillet or pot over medium heat.
2. 2 Add onion and sauté until translucent, about 5 minutes.
3. 3 Stir in garlic and ginger; cook for 1 minute.
4. 4 Add cumin, coriander, turmeric, and chili powder; cook for another minute.
5. 5 Pour in diced tomatoes and bring to a simmer.
6. 6 Add chickpeas and coconut milk; stir well.
7. 7 Toss in spinach and cook until wilted, about 3 minutes.
8. 8 Season with salt to taste.
9. 9 Serve hot, garnished with fresh cilantro.

Nutrition

Tips

• For extra flavor, add a splash of lemon juice before serving.
• If you like it spicy, toss in a diced jalapeño with the onions.
• This curry tastes even better the next day as the flavors meld.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with steamed basmati rice or warm naan bread.
• Pair with a cooling cucumber raita for balance.

FAQ