Chickpea and Spinach Curry

In recent years, there has been a significant shift towards plant-based diets, with more people recognizing the health benefits and environmental sustainability of incorporating more vegetables, grains, and legumes into their meals. As we become increasingly aware of the effects of our food choices on our health and the planet, recipes that celebrate the vibrant flavors and nutritional value of plant-based ingredients have surged in popularity. One such delightful and nourishing option is the Spiced Chickpea & Spinach Delight.

Discover a fantastic plant-based dish with our Spiced Chickpea & Spinach Delight recipe! Combining protein-rich chickpeas and nutritious spinach, this meal is not only satisfying but packed with essential vitamins and minerals. Infused with aromatic spices like cumin and turmeric, and creamy coconut milk, it creates a rich flavor that will tantalize your taste buds. Perfect for a healthy weeknight dinner, this recipe is easy to make and a delight for the whole family!

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Ingredients

1 cup dried chickpeas (or 2 cups canned chickpeas, rinsed and drained)

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

1 green chili (adjust to taste), finely chopped

1 teaspoon cumin seeds

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 teaspoon garam masala

1 can (14oz) diced tomatoes (or 2 fresh tomatoes, chopped)

1 cup coconut milk (full-fat for creaminess)

4 cups fresh spinach, chopped

Salt, to taste

Fresh cilantro, for garnish

Juice of 1 lime

Optional: cooked rice or naan, for serving

Instructions

Prepare the Chickpeas (if using dried): Soak the dried chickpeas in water overnight. Drain and rinse, then cook in a pressure cooker or boil until tender (about 45 minutes). If using canned, skip this step.

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add the chopped onion and sauté until translucent (about 5-6 minutes).

Incorporate Garlic, Ginger, and Chili: Stir in the minced garlic, grated ginger, and chopped green chili. Cook for another 1-2 minutes until fragrant.

Add Spices: Mix in ground coriander, turmeric powder, and garam masala. Cook, stirring constantly, for about 1 minute to toast the spices.

Tomato Base: Add the diced tomatoes and stir well. Cook until the tomatoes have broken down and the mixture thickens slightly (about 5-7 minutes).

Combine Chickpeas and Coconut Milk: Stir in the cooked chickpeas and pour in the coconut milk. Mix everything together, ensuring the chickpeas are well-coated in the sauce. Bring to a simmer and allow to cook for 10 minutes, stirring occasionally.

Add Spinach: Once the curry has thickened to your desired consistency, add the chopped spinach. Cook for an additional 3-4 minutes, until the spinach is wilted and tender.

Season & Serve: Taste and season with salt as needed. Add the lime juice for a fresh zing. Serve hot, garnished with fresh cilantro, alongside rice or naan for a complete meal.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4