Chickpea and Spinach Curry

Enjoy a hearty and nutritious curry packed with protein and fresh vegetables.

Chickpea and Spinach Curry – A Flavorful Vegetarian Delight

This Chickpea and Spinach Curry is a delicious and satisfying meal that's both healthy and easy to prepare. Chickpeas provide a great source of plant-based protein, while spinach adds essential vitamins and minerals.

The blend of spices creates a rich and aromatic sauce that perfectly complements the hearty chickpeas and fresh spinach.

Serve it over steamed basmati rice or with whole grain naan for a complete and nourishing meal.

Let's get started with the recipe.

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Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 can (14 oz) diced tomatoes
• 2 cans (14 oz each) chickpeas, drained and rinsed
• 4 cups fresh spinach leaves
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice for serving

Instructions

Step 1 - Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

Step 2 - Add Garlic and Ginger: Stir in minced garlic and grated ginger. Cook for another 2 minutes until fragrant.

Step 3 - Incorporate Spices: Add ground cumin, ground coriander, turmeric powder, and garam masala. Cook for 1 minute, stirring constantly to toast the spices.

Step 4 - Add Tomatoes: Pour in the diced tomatoes with their juices. Stir well and let the mixture simmer for 5 minutes.

Step 5 - Add Chickpeas: Add the drained and rinsed chickpeas to the skillet. Stir to combine and let simmer for 10 minutes to allow flavors to meld.

Step 6 - Add Spinach: Gradually add fresh spinach leaves, stirring until they wilt and incorporate into the curry. Season with salt and pepper to taste.