Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Calories (per serving): ~380 kcal
🛒Ingredients:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup fresh spinach (roughly chopped)
- 1 tbsp curry powder (or a mix of turmeric, cumin, coriander, chili powder)
- ½ cup coconut milk (optional for creaminess)
- 1 tbsp oil (olive or vegetable)
- Salt to taste
- Fresh cilantro (for garnish, optional)
- Cooked rice or flatbread (to serve)
🍳 Directions:
- Prep Work
- Drain and rinse chickpeas.
- Chop onion and garlic.
- Wash and roughly chop spinach.
- Sauté Base
- Heat 1 tbsp oil in a large pan over medium heat.
- Add chopped onion and cook for 4–5 minutes until soft and golden.
- Stir in minced garlic and cook for another 1 minute.
- Add Spices
- Sprinkle in 1 tbsp curry powder.
- Stir well to coat the onions and garlic. (This helps release the aroma of the spices.)
- Tomatoes & Chickpeas
- Pour in the diced tomatoes (with juices).
- Add rinsed chickpeas and stir everything together.
- Simmer uncovered for about 10–12 minutes to thicken slightly.
- Creamy Spinach Finish
- Stir in ½ cup coconut milk (optional for richness).
- Add chopped spinach and cook for 2–3 minutes until wilted.
- Taste and add salt as needed.
- Serve
- Spoon curry into bowls with fluffy rice or warm flatbread.
- Garnish with fresh cilantro if available.
Serving Suggestion:
- Pair with steamed basmati rice or whole wheat naan.
- Add a side of cucumber salad or pickled onions for freshness.
Nutrition (per serving, without rice):
- Calories: ~380 kcal
- Protein: ~13 g
- Carbs: ~55 g
- Fat: ~10 g
- Fiber: ~12 g