One Pot Chickpea and Spinach Curry
One Pot Chickpea and Spinach Curry
A wholesome and flavorful Indian-inspired dish combining chickpeas and spinach in a spiced, creamy sauce.
Nutrition
Calories: 250cal
Carbohydrate: 28g
Protein: 8g
Fat: 12g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
30 min Cook
45 min Total
4 Servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional, adjust to taste)
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup coconut milk
- 4 cups fresh spinach leaves, washed
- Salt and pepper to taste
- Juice of 1/2 lemon
- Fresh cilantro leaves for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat. Tip: Ensure the oil is hot before adding the onion for a good sauté.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir occasionally to prevent burning.
- Add the minced garlic and grated ginger. Cook for another 2 minutes until fragrant.
- Stir in the ground cumin, coriander, turmeric, and cayenne pepper. Cook the spices for 1 minute, stirring constantly to release their aroma.
- Pour in the diced tomatoes with their juices and bring the mixture to a simmer.
- Add the chickpeas and cook for 5 minutes, allowing the flavors to meld.
- Reduce the heat to low and stir in the coconut milk. Allow the curry to simmer for about 10 minutes.
- Add the spinach leaves and cover the skillet for 3 minutes to wilt the spinach.
- Stir the wilted spinach into the curry. Season with salt, pepper, and lemon juice. Stir well.
- Serve hot, garnished with fresh cilantro leaves. Tip: This curry pairs well with basmati rice or naan.