By emensah m
Drain and rinse the canned chickpeas thoroughly under cold water. Set aside.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.
Add minced garlic, 1 tsp of cumin, and 1/2 tsp of turmeric to the pan and fry for another 1-2 minutes until fragrant.
Add the drained chickpeas to the pan and stir to coat with the spices and onion mixture.
Pour in 200 ml of coconut milk and bring to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to blend.
Add the spinach to the pan and cook until wilted, about 2-3 minutes. Stir occasionally.
Season with salt and black pepper to taste, mixing well to ensure even seasoning. Cook for another minute.
Serve the curry hot, garnished with fresh herbs if desired. Enjoy your meal!
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This Vegetarian Main Course Quick Meals recipe is ready in 25 minutes and features canned chickpeas, spinach, cumin and other delicious ingredients. Contains 450 calories total.
Drain and rinse the canned chickpeas thoroughly under cold water. Set aside.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.
Add minced garlic, 1 tsp of cumin, and 1/2 tsp of turmeric to the pan and fry for another 1-2 minutes until fragrant.
Add the drained chickpeas to the pan and stir to coat with the spices and onion mixture.
Pour in 200 ml of coconut milk and bring to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to blend.
Add the spinach to the pan and cook until wilted, about 2-3 minutes. Stir occasionally.
Season with salt and black pepper to taste, mixing well to ensure even seasoning. Cook for another minute.
Serve the curry hot, garnished with fresh herbs if desired. Enjoy your meal!
Calories per Serving: 450
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