Description
A hearty and wholesome Chickpea Spinach Curry that bursts with bold flavors and nourishing ingredients, perfect for a quick and satisfying meal.
Ingredients
Scale
- 2 cups chickpeas canned or soaked and cooked
- 4 cups fresh spinach
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 1 teaspoon cumin seeds toasted
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon red chili powder adjust to taste
- to taste salt
- 2 tablespoons oil vegetable or coconut
- 1 cup tomatoes diced fresh or canned
- 1/2 cup water or vegetable broth
- fresh cilantro for garnish
Instructions
- Warm oil in a heavy-bottomed pan over medium heat until shimmering.
- Add cumin seeds to the hot oil; let them sizzle for about 30 seconds, then stir in coriander powder and turmeric.
- Add onion, garlic, and ginger; cook until golden brown, about 5 minutes.
- Stir in diced tomatoes and chickpeas, mixing well for about 4 minutes.
- Pour in water or vegetable broth, bring to a simmer, and cover partially; cook for 10 minutes.
- Add spinach, folding leaves until wilted, cooking briefly for about 2 minutes.
- Sprinkle garam masala, season with salt and red chili powder, and cook for one additional minute.
- Remove from heat, serve hot with chopped cilantro.
Notes
- For added creaminess, drizzle with coconut yogurt before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg