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Chickpea and Spinach Curry
Flavorful chickpea curry with baby spinach in a rich, spiced tomato sauce.
Ingredients
Method
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and sauté for another minute.
- Add the chickpeas and tomatoes: Pour in the chickpeas and the diced tomatoes (with their juice). Stir everything together to combine.
- Add the spices: Stir in the curry powder, cumin, and turmeric. Let the spices cook for 1-2 minutes, stirring frequently to release their aromas.
- Simmer: Lower the heat and let the mixture simmer for 10-15 minutes, allowing the flavors to meld. If using coconut milk, add it at this stage to make the curry creamier.
- Add the spinach: Add the fresh spinach and cook until wilted (about 2-3 minutes). If using frozen spinach, make sure it's well-drained before adding.
- Season and serve: Taste and adjust the seasoning with salt and pepper as needed.
Notes
| Nutrient | Amount |
| Calories | 432 |
| Calories from fat | 156 |
| Calories from saturated fat | 61 |
| Total Fat | 17.3 g |
| Saturated Fat | 6.8 g |
| Trans Fat | 0.0 g |
| Polyunsaturated Fat | 2.9 g |
| Monounsaturated Fat | 4.2 g |
| Cholesterol | 0 |
| Sodium | 1977 mg |
| Potassium | 1245 mg |
| Total Carbohydrate | 59 g |
| Dietary Fiber | 20.3 g |
| Sugars | 11.3 g |
| Protein | 20.2 g |
