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Dinner
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Chickpeas and Spinach Curry

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45min

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4 servings

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This hearty and flavorful vegan curry combines protein-rich chickpeas and nutritious spinach in a creamy tomato-based sauce. The dish is infused with aromatic Indian spices, creating a delightful balance of savory and slightly tangy flavors. Serve this satisfying and wholesome curry over steamed rice or with warm naan bread for a comforting and nourishing meal.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
12 g
9 g
Allergen Content

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Ingredients

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Steps

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1
Prepare the vegetables

Finely chop the onion. Mince the garlic cloves. Peel and grate the ginger.

2
Rinse and drain the chickpeas

Rinse the canned chickpeas under cold running water. Drain the chickpeas and set them aside.

3
Sauté the onion

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.

4
Add garlic, ginger, and spices

Add the minced garlic, grated ginger, curry powder, ground cumin, ground coriander, turmeric, salt, and black pepper to the pot. Stir and cook for 1-2 minutes until fragrant.

5
Add tomatoes and chickpeas

Add the diced tomatoes and drained chickpeas to the pot. Stir to combine all the ingredients.

6
Simmer the curry

Pour in the coconut milk and stir well. Bring the curry to a simmer, then reduce the heat to low. Cover the pot and simmer for 15-20 minutes, stirring occasionally, until the flavors have melded.

7
Add spinach

Add the baby spinach to the pot. Stir gently until the spinach is wilted and fully incorporated into the curry, about 2-3 minutes.

8
Adjust seasoning and serve

Taste the curry and adjust the seasoning if needed. Serve the chickpeas and spinach curry hot, garnished with fresh cilantro if desired. Enjoy with steamed rice or warm naan bread.

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