If you're looking for a comforting meal that's both hearty and healthy, this Chickpea and Spinach Curry is for you. Packed with flavor and easy to whip up, it's perfect for busy weeknights or a cozy weekend dinner.
Olive oil is the base for sautéing, adding a subtle richness to the curry. Onion, garlic, and ginger form a flavorful trio that serves as the aromatic foundation. Ground cumin and ground coriander offer earthy, warm notes, while turmeric brings its characteristic color and health benefits. A pinch of cayenne pepper adds just a hint of heat. Chickpeas are the star, providing protein and texture. Coconut milk makes the dish creamy, balancing the spices. Vegetable broth adds depth, and fresh spinach contributes a touch of freshness. Salt and pepper enhance all the flavors, and a squeeze of lemon juice brightens up the final dish. Top it off with fresh cilantro for a hint of brightness and aroma.
This curry pairs beautifully with steamed basmati rice or warm naan bread. For a lighter option, serve it over cauliflower rice. You can also add a side of grilled vegetables for a complete meal.
Start by heating the olive oil in a large pan over medium heat. Once it's shimmering, toss in your chopped onion, minced garlic, and grated ginger. You want to cook these until the onions turn translucent and fragrant, which usually takes about 5 minutes.
Now, stir in the ground cumin, coriander, turmeric, and cayenne pepper. Let them cook for a minute or two. This will allow the spices to bloom and release their full flavor.
Add the chickpeas to the pan, followed by the coconut milk and vegetable broth. Give everything a good mix and bring it to a gentle simmer. This is where the magic happens as the flavors meld together.
Once it's simmering nicely, add the spinach. It might seem like a lot at first, but it'll wilt down quickly. Stir it occasionally until it's fully wilted, which should take about 3 minutes.
Season the curry with salt, pepper, and lemon juice to taste. These final touches will really round out the flavors. Serve your curry hot, garnished with a sprinkle of fresh cilantro.
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