Chickpea and Spinach Curry

Bursting with comforting flavours, this chickpea and spinach curry is ready in under half an hour, making it an ideal choice for busy weeknights. Packed with essential nutrients like dietary fibre, vitamin A, and vitamin C, this one-pot wonder is both wholesome and satisfying.

Course Dinner

Cuisine Indian

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Ingredients

1 tablespoon olive oil
1 medium brown onion, chopped
2 cloves garlic, minced
3 small tomatoes, chopped
1 can chickpeas, drained and rinsed
¼ cup coconut milk
2 cups spinach

Spices

½ teaspoon whole cumin seeds
½ teaspoon ground ginger
½ teaspoon ground corinader
½ teaspoon ground turmeric
1 teaspoon garam masala
Salt, to taste

Instructions

Heat olive oil in a large pan set over medium heat. Add cumin seeds, and swirl everything around for about 30 seconds, until cumin releases fragrant aroma.
Add chopped onion and minced garlic, and cook until the onion turns translucent.
Add chopped tomato, chickpeas and coconut milk, and bring to a boil. Add ginger, coriander, turmeric, garam masala, and a pinch of salt.
Cook on low to medium high without a lid until lightly thickened, about 10 minutes. Toss in the spinach, cover with a lid, and cook for another 2 to 3 minutes, until spinach has wilted.
Serve with Indian flatbreads or fluffy basmati rice.

Nutrition