Chickpea and Spinach Curry

Savor the rich flavors of this aromatic curry made with chickpeas and spinach in a spiced coconut milk base. It’s an easy, comforting meal that pairs well with rice or naan.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

2 tbsp olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 inch ginger, grated

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp turmeric

1/2 tsp cayenne pepper

1 can (15 oz) chickpeas, drained and rinsed

1 can (14 oz) coconut milk

1 cup vegetable broth

5 oz fresh spinach

Salt and pepper to taste

Juice of 1 lemon

Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large pan over medium heat.

2. Add chopped onion, garlic, and ginger, sauté until onions are translucent.

3. Stir in cumin, coriander, turmeric, and cayenne, cooking for 1-2 minutes until fragrant.

4. Add chickpeas, coconut milk, and vegetable broth. Bring to a simmer.

5. Once simmering, add spinach and cook until wilted, about 3 minutes.

6. Season with salt, pepper, and lemon juice.

7. Serve hot, garnished with fresh cilantro.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a saucepan over medium heat until completely heated through, or microwave on medium power.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.