By michelle s
Peel and finely chop the onion, garlic, and ginger.
In a large pan, heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté for about 3-4 minutes until the onion becomes translucent.
Add the turmeric and garam masala to the pan, stirring for 1 minute until the spices are fragrant.
Add the cooked chickpeas and canned diced tomatoes to the pan. Stir well to combine.
Pour in the light coconut milk and stir. Season with salt and black pepper. Let it simmer on low heat for about 10 minutes, stirring occasionally.
Add the spinach to the curry and stir it in. Let it cook for an additional 2-3 minutes until the spinach is wilted.
Serve the chickpea curry over the cooked basmati rice. Enjoy your meal!
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This Vegetarian Vegan Main Course Gluten-Free recipe is ready in 30 minutes and features cooked chickpeas, canned diced tomatoes, light coconut milk and other delicious ingredients. Contains 380 calories total.
Peel and finely chop the onion, garlic, and ginger.
In a large pan, heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté for about 3-4 minutes until the onion becomes translucent.
Add the turmeric and garam masala to the pan, stirring for 1 minute until the spices are fragrant.
Add the cooked chickpeas and canned diced tomatoes to the pan. Stir well to combine.
Pour in the light coconut milk and stir. Season with salt and black pepper. Let it simmer on low heat for about 10 minutes, stirring occasionally.
Add the spinach to the curry and stir it in. Let it cook for an additional 2-3 minutes until the spinach is wilted.
Serve the chickpea curry over the cooked basmati rice. Enjoy your meal!
Calories per Serving: 380
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