Craving something hearty, nutritious, and bursting with flavor? Look no further than this Chickpeas and Spinach Curry! This dish is a perfect fusion of tender chickpeas, fresh spinach, and rich, aromatic spices that will transport your taste buds straight to the heart of a warm and cozy kitchen. It's ideal for a quick weeknight dinner or a satisfying meal-prep option, offering both protein and greens in one delicious bowl. Best of all, it’s vegan, gluten-free, and comes together in under 30 minutes. Ready to spice up your dinner routine? Let’s dive into this simple yet soul-satisfying curry recipe.
Ingredients
1tablespoon oil
1 medium sized onion finely chopped
3-4 garlic clove minced or grated
2 teaspoon chilli powder
2 teaspon coriander powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon garam masala
2 can chickpeas drained and rinsed
3 cups baby spinach
1-2 green chillies (optional)
salt to taste
How to make
Heat the oil in a large pan or pot over medium heat, now toss in the garlic, ginger, and green chilies, and sauté for another minute until the raw smell disappears and the mixture is fragrant.
Mix in the all ground spices, chopped tomatoes. Stir for about 30 seconds to bloom the spices and bring out their flavors.
Stirring occasionally, until the tomatoes break down and form a thick, rich sauce.
Now add chickpeas, making sure they are well coated with the tomato and spice mixture. Cook for about 2-3 minutes to allow the chickpeas to absorbmixture. Cook for about 2-3 minutes to allow the chickpeas to absorb the flavors.
Add the spinach to the pan. If using fresh spinach, stir it in batches until it wilts down. If using frozen spinach, just mix it in and cook for another 2 minutes.
Pour in the coconut milk (if using) and water/vegetable broth. Stir everything together, and bring the curry to a gentle simmer. Allow it to cook for 5-10 minutes, until the curry thickens to your desired consistency.
Taste and adjust seasoning,adding more salt or spices if needed.
Garnish with fresh cilantro and serve hot with steamed basmati rice, naan, or roti. Squeeze a bit of lemon juice on top for a burst of freshness, if desired
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