By Light Darko
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add 1 chopped medium onion and sauté for about 5 minutes until it becomes translucent.
Stir in 3 minced garlic cloves and sauté for an additional minute until fragrant.
Add 2 tablespoons of curry powder to the skillet and stir well, cooking for about 1 minute to toast the spices.
Pour in 1 can of coconut milk and stir to combine with the onion and garlic mixture.
Add the rinsed chickpeas to the skillet and mix everything well.
Bring the mixture to a gentle simmer, and let it cook for about 10 minutes, stirring occasionally.
Add 2 cups of fresh spinach to the skillet. Stir until the spinach wilts down, which should take about 2-3 minutes.
Season with salt and black pepper to taste, stirring everything to combine well.
Serve the curry hot over the cooked basmati rice, about 1 cup of rice per serving.
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By Light Darko
This recipe is ready in 30 minutes and features Chickpeas, Fresh Spinach, Coconut Milk and other delicious ingredients. Contains 350 calories total.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add 1 chopped medium onion and sauté for about 5 minutes until it becomes translucent.
Stir in 3 minced garlic cloves and sauté for an additional minute until fragrant.
Add 2 tablespoons of curry powder to the skillet and stir well, cooking for about 1 minute to toast the spices.
Pour in 1 can of coconut milk and stir to combine with the onion and garlic mixture.
Add the rinsed chickpeas to the skillet and mix everything well.
Bring the mixture to a gentle simmer, and let it cook for about 10 minutes, stirring occasionally.
Add 2 cups of fresh spinach to the skillet. Stir until the spinach wilts down, which should take about 2-3 minutes.
Season with salt and black pepper to taste, stirring everything to combine well.
Serve the curry hot over the cooked basmati rice, about 1 cup of rice per serving.
Calories per Serving: 350
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