Description
Chickpea and Spinach Curry is a flavorful, quick dish that brings warmth and comfort to your table. Perfect for busy weeknights or cozy gatherings!
Ingredients
Scale
- 1 can low-sodium chickpeas, drained
- 4 cups fresh spinach
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 can (14 oz) full-fat coconut milk
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp coriander
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Finely chop the onion and mince the garlic and ginger.
- Heat oil in a large skillet over medium heat. Add onions; sauté until translucent. Stir in garlic and ginger until fragrant.
- Add cumin, turmeric, and coriander; mix well before adding chickpeas. Toast lightly.
- Gradually pour in coconut milk while stirring. Bring to a gentle simmer for about 10 minutes.
- Stir in spinach until wilted; season with salt, pepper, and lemon juice.
- Serve warm over rice or with naan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 20g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg