Description
Chickpea spinach curry is an easy, extremely delicious recipe that's full of flavor and one that you should definitely make!
Ingredients
Units
Scale
- 1 onion, diced (diced)
- 3 cloves garlic, minced (crushed)
- 3 tbsp oil, any oil
- 400 grams canned chickpeas, drained (drained (1 regular can size))
- 400 grams crushed tomatoes
- 1 cup vegetables stock or plain water
- 1/4 tsp grated ginger (1 inch )
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 2 tsps ground coriander
- 2 tsps mild curry powder
- 1/4 cup coconut milk or cooking, pouring cream
- 2 cups fresh baby spinach
- 1 tsp kosher salt
- 1-2 tbsps coriander leaves
- sour cream
- fresh lime or lemon
Instructions
- Heat a large non stick pan or pot on medium heat.
- Add onion and cook for 5 minutes until soft and cooked through.
- Add the garlic, ginger and all the spices and cook for a1-2 minutes while stirring.
- Add the chickpeas, tomatoes, coconut milk and stock/water. Bring it to the boil and then lower the heat to a simmer for approxiamately 15 minutes, uncovererd to allow the curry to thicken. Season and taste as you go.
- Add the spinach, stir, turn the heat off and remove the pan from the stove as the spinach will wilt in the heat.
- Serve and enjoy with basmati rice or naan bread and a squeeze of fresh lime.
Notes
Chickpeas: Cooked canned chickpeas are not all in the same level of “cooked”. So taste the curry while it cooks, if you find them tender you need a 15 minute simmer. If your chickpeas are hard then you need anything from 30 to 45 minute cook time.
The regular canned chickpeas from our local supermarkets (South Africa) tend to be cooked through. If you buy them from an a Italian deli, Middle Eastern deli or most international stores they tend to be much harder therefore need more cooking time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner Main Course
- Cuisine: Indian, Middle Eastern
Nutrition
- Calories: 271
- Sugar: 6
- Sodium: 1243
- Fat: 16
- Saturated Fat: 4
- Carbohydrates: 27
- Fiber: 8
- Protein: 8