By ashley park
Chop the onion, mince the garlic, and grate the ginger.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes soft and translucent.
Add the minced garlic and grated ginger to the pan, and cook for another minute until fragrant.
Stir in 2 tablespoons of curry powder, and cook for 1 minute to allow the spices to release their flavors.
Add the canned tomatoes (with juices) to the pan, and stir to combine with the onion and spice mixture.
Pour in 1/2 cup of light coconut milk, and stir well. Bring to a gentle simmer.
Add the cooked chickpeas and 100 g of spinach to the pan. Stir until the spinach wilts and the chickpeas are heated through.
Season the curry with salt and black pepper to taste. Let the curry simmer for another 5 minutes to thicken slightly and allow the flavors to meld together.
Serve the chickpea and spinach curry over the cooked brown rice.
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This Vegan Main Course Gluten-Free recipe is ready in 40 minutes and features cooked chickpeas, cooked brown rice, spinach and other delicious ingredients. Contains 450 calories total.
Chop the onion, mince the garlic, and grate the ginger.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes soft and translucent.
Add the minced garlic and grated ginger to the pan, and cook for another minute until fragrant.
Stir in 2 tablespoons of curry powder, and cook for 1 minute to allow the spices to release their flavors.
Add the canned tomatoes (with juices) to the pan, and stir to combine with the onion and spice mixture.
Pour in 1/2 cup of light coconut milk, and stir well. Bring to a gentle simmer.
Add the cooked chickpeas and 100 g of spinach to the pan. Stir until the spinach wilts and the chickpeas are heated through.
Season the curry with salt and black pepper to taste. Let the curry simmer for another 5 minutes to thicken slightly and allow the flavors to meld together.
Serve the chickpea and spinach curry over the cooked brown rice.
Calories per Serving: 450
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