Chickpea and Spinach Curry Recipe
Equipment
- 1 Large skillet or saucepan
- 1 Wooden spoon or spatula
- 1 Chef's knife
- 1 Cutting board
- 1 Can opener
- 1 Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 green chili, finely chopped (optional for heat)
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- 1 can diced tomatoes
- 1 can coconut milk
- 1 can chickpeas, drained and rinsed
- 4 cups fresh spinach, washed and chopped
- Salt to taste
- Freshly ground black pepper to taste
- Fresh cilantro leaves for garnish
- Lemon wedges for serving
Instructions
- Heat the Oil:In a large skillet or saucepan, heat the olive oil over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
- Sauté Aromatics:Add the finely chopped onion to the skillet and sauté for 5-7 minutes until golden brown. Stir in the minced garlic, grated ginger, and green chili (if using). Cook for an additional 2 minutes until fragrant.
- Add Spices:Sprinkle in the ground turmeric, ground coriander, garam masala, ground cumin, and smoked paprika (if using). Stir well to coat the onions and cook for 1 minute to toast the spices.
- Cook the Tomatoes:Pour in the diced tomatoes along with their juices. Cook for 5 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens slightly.
- Simmer the Curry:Add the coconut milk to the skillet and stir to combine. Bring the mixture to a gentle simmer. Add the drained and rinsed chickpeas and cook for 10 minutes, allowing the flavors to meld.
- Add Spinach:Stir in the chopped spinach and cook for another 3-4 minutes until the spinach is wilted and tender. Season with salt and freshly ground black pepper to taste.
- Rest and Serve:Remove the skillet from heat and let the curry rest for 5 minutes to allow the flavors to develop. Garnish with fresh cilantro leaves and serve with lemon wedges on the side.
Notes
Serve the Chickpea and Spinach Curry over steamed basmati rice or with warm naan bread. You can also pair it with a simple cucumber raita or a fresh green salad.
This Chickpea and Spinach Curry is a nourishing, flavorful dish that’s perfect for a quick weeknight dinner or a cozy weekend meal. The combination of creamy coconut milk, hearty chickpeas, and vibrant spinach makes it a satisfying vegetarian option that’s packed with protein and nutrients. Enjoy!