CHICKPEA AND SPINACH CURRY

skillet with chickpeas, spinach, diced tomatoes, onions

This easy Chickpea and Spinach Curry is a healthy, vegan, and flavour-packed meal ready in just 30 minutes! Perfect for a quick weeknight dinner or meal prep.

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Ingredients

1 tbsp Coconut Oil or Extra Virgin Olive Oil
1 small Onion finely chopped
3 Cloves Garlic minced
1 tsp Turmeric
1 tsp Cumin
1 tsp Garam Masala
1 tsp Ground Coriander
½ tsp Smoked Paprika
½ tsp Red Pepper Flakes optional, adjust to taste
½ tsp Ground Ginger
1 (14oz.) can Diced Tomatoes
1 (15 oz.) can Chickpeas drained and rinsed
½ cup Coconut Milk
3 cups Fresh Spinach (or 1 ½ cups frozen)
½ tsp Salt adjust to taste
Freshly Ground Black Pepper
Juice of 1/2 a Lemon
Fresh Cilantro optional, chopped, for garnish

FOR SERVING

Instructions

Heat oil in a large pan over medium heat. Add the chopped onion and cook until soft (about 3-4 minutes).
Stir in the minced garlic and cook for another minute.
Stir in ground cumin, turmeric, coriander, garam masala, smoked paprika, red pepper flakes, and ground ginger. Cook for 30 seconds to toast the spices.
Pour in the diced tomatoes and cook for about 5 minutes, stirring occasionally, until the tomatoes break down and thicken slightly.
Stir in chickpeas, coconut milk, salt, and black pepper. Let simmer for 10 minutes so the flavours meld together.
Add fresh spinach and cook until wilted (about 2 minutes). If using frozen spinach, cook for an additional 3-4 minutes. Squeeze in fresh lemon juice to brighten the flavours. Adjust seasoning if needed. Garnish with fresh cilantro and serve with rice, quinoa, or warm naan.

Notes

The nutritional information does not include the optional rice, quinoa, or naan for serving.

Nutrition