By Light Darko
Heat the olive oil in a large skillet or pot over medium heat.
Finely chop the onion, garlic, and ginger. Add them to the skillet and sauté for about 4-5 minutes until the onion becomes translucent.
Add the curry powder to the skillet and cook for an additional 1-2 minutes, stirring constantly to release the spices' flavors.
Rinse the canned chickpeas under cold water and drain them. Add the chickpeas to the skillet and stir to combine with the onion and spices.
Pour in the coconut milk and stir everything together. Bring the mixture to a simmer.
Once simmering, add the fresh spinach to the skillet, a couple of handfuls at a time. Stir until the spinach wilts down before adding more.
Season the curry with salt and black pepper to taste. Allow it to simmer for another 5-7 minutes.
Serve the spinach chickpeas curry warm, ideally with rice or naan on the side.
How did this recipe turn out? Let others know!
to rate this recipe
By Light Darko
This recipe is ready in 30 minutes and features canned chickpeas, fresh spinach, onion and other delicious ingredients. Contains 350 calories total.
Heat the olive oil in a large skillet or pot over medium heat.
Finely chop the onion, garlic, and ginger. Add them to the skillet and sauté for about 4-5 minutes until the onion becomes translucent.
Add the curry powder to the skillet and cook for an additional 1-2 minutes, stirring constantly to release the spices' flavors.
Rinse the canned chickpeas under cold water and drain them. Add the chickpeas to the skillet and stir to combine with the onion and spices.
Pour in the coconut milk and stir everything together. Bring the mixture to a simmer.
Once simmering, add the fresh spinach to the skillet, a couple of handfuls at a time. Stir until the spinach wilts down before adding more.
Season the curry with salt and black pepper to taste. Allow it to simmer for another 5-7 minutes.
Serve the spinach chickpeas curry warm, ideally with rice or naan on the side.
Calories per Serving: 350
Your Rating:
