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- 2 cups cooked chickpeas (or one 15-ounce can, rinsed and drained) - 4 cups fresh spinach, washed and chopped - 1 can (13.5 ounces) coconut milk - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1-inch piece of ginger, grated - 2 tablespoons curry powder - 1 teaspoon turmeric - 1 teaspoon cumin - 1/2 teaspoon chili flakes (adjust to taste) - 2 tablespoons vegetable oil - Salt to taste - Fresh cilantro for garnish (optional)

Savory Chickpea and Spinach Curry in 30 Minutes

Discover the delicious and nutritious flavors of this Heavenly Chickpea & Spinach Curry. Packed with protein, fiber, and vitamins, this dish is perfect for busy weeknights or meal prepping. It combines tender chickpeas with fresh spinach and a creamy coconut milk base, seasoned with aromatic spices for an unforgettable taste. Easy to customize for dietary needs, it pairs beautifully with basmati rice or naan, making every bite a satisfying delight!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 cups fresh spinach, roughly chopped

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

1 can (14 oz) coconut milk

1 tablespoon curry powder

1 teaspoon ground turmeric

½ teaspoon cumin powder

½ teaspoon red chili flakes (adjust for spice level)

2 tablespoons olive oil

Salt, to taste

Fresh cilantro, for garnish

Cooked basmati rice or naan, for serving

Instructions
 

Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

    Add Spices: Sprinkle in the curry powder, ground turmeric, cumin powder, and red chili flakes. Stir the spices into the onion mixture, cooking for an additional minute to enhance their flavors.

      Incorporate Chickpeas: Add the drained chickpeas to the skillet. Stir well to coat them with the aromatic spices and cook for about 2 minutes, allowing them to absorb the flavors.

        Pour in Coconut Milk: Slowly add the coconut milk, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low.

          Add Spinach: Stir in the chopped spinach, mixing it into the curry. Continue to simmer for about 5 minutes until the spinach wilts and the curry thickens slightly. If it becomes too thick, you can add a splash of water or vegetable broth to reach your desired consistency.

            Season to Taste: Taste the curry and add salt as needed. Let it cook for another minute or two.

              Serve: Remove from heat and garnish with fresh cilantro. Serve hot over cooked basmati rice or alongside warm naan.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4