Ingredients
Chickpeas: 2 cans (rinsed and drained)
Spinach: 2 cups
Large onion: 1, finely chopped
Medium-sized tomatoes: 2, diced
Garlic: 2 tablespoons, minced
Cooking oil: 2 tablespoons
Cumin seeds: 1 tablespoon
Ground turmeric: 1 teaspoon
Ground coriander: 1.5 teaspoons
Ground cumin: 1.5 teaspoons
Chili powder: 1 teaspoon
Salt: to taste
Coconut milk: 1 cup
Cilantro: for garnish.
Instructions
Preparing the Base
Heat the Oil: In a large pan, heat the cooking oil over medium heat.
Add Cumin Seeds: Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until they become fragrant.
Sautéing the Vegetables
Add Onions: Add the finely chopped onions to the pan and sauté until they become golden brown, stirring occasionally to prevent burning.
Incorporate Garlic: Add the minced garlic and sauté for another minute until it becomes fragrant.
Building the Curry
Add Tomatoes: Stir in the diced tomatoes and cook for 2-3 minutes until they start to break down and form a thick paste.
Spice It Up: Add the ground turmeric, ground coriander, ground cumin, and chili powder. Stir well to coat the onions and tomatoes with the spices.
Adding Chickpeas and Spinach
Mix in Chickpeas: Add the rinsed and drained chickpeas to the pan, stirring to combine them with the spiced tomato mixture.
Cook Spinach: Add the spinach and cook until it wilts, stirring frequently.
Finishing the Curry
Pour Coconut Milk: Pour in the coconut milk, stirring to create a creamy sauce. Bring the mixture to a simmer.
Adjust Seasoning: Add salt to taste, adjusting the seasoning as needed.
Serving
Garnish and Serve: Once the curry has thickened to your desired consistency, remove it from the heat. Garnish with fresh cilantro before serving.
Tips for Perfect Chickpea Curry
Consistency: If you prefer a thicker curry, let it simmer for a longer period. For a thinner curry, add a bit more coconut milk or water.
Serving Suggestions: Serve this curry over steamed rice or with warm naan bread for a complete meal.
Flavor Enhancement: For an added depth of flavor, you can toast the ground spices in a dry pan before adding them to the curry.
Nutritional Information (per serving)
Calories: 350 kcal
Carbohydrates: 40 g
Protein: 12 g
Fat: 16 g
Fiber: 12 g
Calcium: 80 mg
Iron: 4 mg.
Additional Tips
Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.
Customization: Customize the level of heat by adjusting the amount of chili powder or adding fresh green chilies.
Protein Boost: Add tofu or tempeh for an extra protein boost if desired.
This Chickpea Curry is a delightful vegan meal that’s sure to become a favorite in your household. Enjoy the rich flavors and the wholesome ingredients in this easy-to-make dish.
