Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups fresh spinach, chopped
- 1 cup full-fat coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- Juice of 1 lemon
- Salt to taste
- Olive oil for sautéing
Instructions
- Finely chop the onion and mince the garlic and ginger. Rinse the chickpeas under cold water.
- In a large pan over medium heat, add olive oil. Cook onions until translucent (about 5 minutes).
- Stir in minced garlic, ginger, cumin, coriander, turmeric, and optional red pepper flakes for heat. Cook for another 1-2 minutes.
- Gently fold in chickpeas and spinach; cook until spinach wilts (about 3-4 minutes).
- Stir in coconut milk and let simmer on low heat for about 10 minutes until slightly thickened.
- Squeeze lemon juice over the curry before serving; adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg