Chickpea Curry

 

 Delicious chickpea curry is the perfect, quick, and healthy evening meal! It is flavorful, all plant-based, and completed in just twenty minutes.

Ingredients

1 yellow onion

1 large garlic clove

1 teaspoon grated ginger

1 tablespoon coconut oil or olive oil

6 cups baby spinach leaves 

28-ounce can crushed fire-roasted tomatoes

1 tablespoon curry powder

1 teaspoon cumin

½ teaspoon coriander

¾ teaspoons kosher salt

2 15-ounce cans chickpeas

½ cup coconut milk

White or brown basmati rice, to serve

If serving with rice, begin preparing the basmati rice.

Chop up the onion. Dice the garlic. Ginger should be peeled and minced (or grated). After rinsing, drain the chickpeas.

Heat the oil in a big skillet over medium-high heat. After adding it, sauté the onion for five minutes. When the spinach is completely wilted, add the ginger, garlic, and spinach and sauté for another two minutes.

Add the chickpeas, curry powder, cumin, coriander, and salt after carefully adding the tomatoes. Cook until bubbling, about five minutes.

Take off the heat after thoroughly stirring in the coconut milk. Accompany it with basmati rice.