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Chickpea Curry

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A flavorful and comforting chickpea curry that’s perfect for any day of the week, combining spices, coconut milk, and hearty chickpeas.

Ingredients

  • 2 cans (15 oz each) chickpeas or 3 cups cooked chickpeas
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 cups fresh spinach or 1 cup frozen
  • 2 tablespoons curry powder
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Instructions

  1. Sauté the olive oil over medium heat, add the chopped onion and cook for about 5 minutes until translucent. Stir in garlic and ginger, cook for 1 minute.
  2. Add the curry powder, stirring to coat the onions evenly and cook for an additional minute.
  3. Incorporate the diced tomatoes and let simmer for 2-3 minutes.
  4. Stir in the drained chickpeas and let it cook for 5 minutes.
  5. Pour in the coconut milk and bring to a gentle simmer; cook for 10 minutes.
  6. Add the spinach and cook for 2-3 minutes until wilted. Season with salt and pepper to taste.
  7. Serve warm over rice or with naan bread.

Notes

For added flavor, consider doubling the recipe for meal prep or freezing. Fresh spinach gives the best texture.

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