Chickpea and Spinach Curry

Chickpea and Spinach Curry

A flavorful vegetarian curry full of protein, fiber, and spices.

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Ingredients:

• 1 can chickpeas, drained
• 2 cups spinach
• 1 can coconut milk (light)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp cumin
• Salt and pepper to taste

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Calories per serving: 300
Preparation time: 25 minutes

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Instructions:

1. Prepare the Vegetables:
   • Chop the onion into small pieces.
   • Mince the garlic cloves.
2. Sauté the Onion and Garlic:
   • In a large skillet or saucepan, heat 1 tbsp of olive oil over medium heat.
   • Add the chopped onion and sauté for 5-7 minutes until the onion becomes translucent and soft.
   • Add the minced garlic and cook for another 1-2 minutes, stirring frequently, until fragrant.
3. Add Spices:
   • Stir in the curry powder and cumin. Let the spices cook for 1 minute to release their flavors, stirring occasionally.
4. Add the Chickpeas and Coconut Milk:
   • Add the drained chickpeas to the skillet and stir to combine with the onion and spices.
   • Pour in the can of light coconut milk and stir well. Bring the mixture to a simmer.
5. Simmer the Curry:
   • Reduce the heat to low and let the curry simmer for 10-15 minutes, stirring occasionally. The coconut milk should thicken slightly, and the chickpeas will absorb the flavors of the spices.
6. Add the Spinach:
   • Add the spinach to the curry in batches, stirring it in until it wilts down.
   • Continue to simmer for an additional 3-5 minutes until the spinach is fully cooked and incorporated into the curry.
7. Season to Taste:
   • Taste the curry and adjust the seasoning with salt and pepper as needed.
8. Serve and Enjoy:
   • Serve the chickpea and spinach curry over rice or enjoy it on its own.
   • Garnish with fresh herbs or a squeeze of lemon juice if desired.