Description
A rich and flavorful chickpea and spinach curry that combines spices with protein-packed chickpeas and fresh spinach.
Ingredients
Scale
- 2 cups canned chickpeas, drained and rinsed
- 4 cups fresh spinach, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 can (14 oz) coconut milk
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pan over medium heat.
- Add cumin seeds and sauté until they begin to crackle.
- Add chopped onion and sauté until translucent.
- Stir in garlic and ginger, cooking for an additional minute.
- Add coriander, turmeric, and garam masala, stirring to combine.
- Mix in chickpeas and cook for 2-3 minutes.
- Pour in coconut milk and simmer for 10 minutes.
- Add chopped spinach and cook until wilted.
- Season with salt to taste and garnish with fresh cilantro.
Notes
- For a spicier version, add chopped green chilies.
- Serve with rice or naan for a complete meal.
- This dish can be made ahead and stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: chickpea, spinach, curry, vegan, Indian cuisine