Chickpea Spinach Curry

$- 2 cans (15 oz each) chickpeas, drained and rinsed - 1 large onion, finely chopped - 3 cloves garlic, minced - 1-inch piece ginger, grated - 2 cups fresh spinach, chopped - 1 can (14 oz) coconut milk - 2 tablespoons curry powder - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon turmeric - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro for garnish - Cooked basmati rice for serving When measuring, use dry measuring cups for solids, like chickpeas and spices. For liquids, use a liquid measuring cup. This keeps your amounts accurate. Always level off dry ingredients with a knife for best results. I prefer canned chickpeas for ease. They save time and taste good. If you want, you can use dried chickpeas. Just soak them overnight and cook until soft. For spinach, fresh is best for flavor. However, frozen spinach works too. Just thaw and drain it before use. {{ingredient_image_1}} Start by gathering all your ingredients. You will need: - 2 cans (15 oz each) chickpeas, drained and rinsed - 1 large onion, finely chopped - 3 cloves garlic, minced - 1-inch piece ginger, grated - 2 cups fresh spinach, chopped - 1 can (14 oz) coconut milk - 2 tablespoons curry powder - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon turmeric - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro for garnish - Cooked basmati rice for serving Make sure to rinse the chickpeas well. This removes excess sodium and gives a fresher taste. Chop the onion finely to help it cook evenly. Mince the garlic and grate the ginger so they blend well in the mix. Wash and chop the spinach into bite-sized pieces. In a large pot, heat the olive oil over medium heat. Toss in the chopped onion and sauté it for about 5 minutes. You want the onion to be soft and translucent. This step builds the base flavor. Next, add the minced garlic and grated ginger to the pot. Cook them for another 2 minutes. You will notice a lovely aroma filling your kitchen. Now, it's time to add the spices. Sprinkle in the curry powder, ground cumin, ground coriander, and turmeric. Stir everything for about 1 minute. Toasting the spices enhances their flavors, making the curry taste richer. Once the spices are fragrant, pour in the drained chickpeas and the coconut milk. Stir everything together, mixing well. Bring the mixture to a gentle simmer. This is where the magic happens! Let it cook for 8-10 minutes. Stir occasionally to prevent sticking. During this time, the flavors meld together. You’ll see the curry get thicker and creamier. If it seems too thick, you can add a splash of water. After simmering, add the chopped spinach. Cook for an additional 3-5 minutes. The spinach will wilt and blend into the curry. Now, season with salt and pepper to taste. Adjust the spices if you want more heat or flavor. When ready, serve the curry hot over a bed of cooked basmati rice. Finish with a sprinkle of fresh cilantro for a pop of color and taste. Enjoy your flavorful Chickpea Spinach Curry! To boost the taste of your chickpea spinach curry, use fresh herbs. Fresh cilantro adds a bright touch. You can also squeeze some lemon juice before serving. This brightens the dish and balances the spices. Don't forget to toast your spices before adding other ingredients. This step releases their rich flavors. Using a heavy-bottomed pot is key. It helps to cook the curry evenly. A wooden spoon is great for stirring. It prevents scratching your pot. I also recommend having a sharp knife for chopping your onions and garlic. A cutting board is essential for safety and ease. One common mistake is not rinsing the chickpeas. Rinsing removes excess sodium and improves texture. Another mistake is adding spinach too early. You want it wilted but not overcooked. Lastly, don’t skip the salt. It enhances all the flavors in the dish. Adjusting salt at the end gives you full control over the taste. Pro Tips Use Fresh Spinach: Fresh spinach adds a vibrant color and flavor to the curry. If using frozen spinach, make sure to thaw and drain it well to avoid excess moisture. Adjust Spice Levels: Feel free to adjust the amount of curry powder and other spices according to your heat preference. Adding a pinch of red pepper flakes can increase the heat. Add a Squeeze of Lime: A squeeze of fresh lime juice just before serving enhances the flavors and adds a refreshing brightness to the dish. Store Leftovers Properly: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to restore its creaminess. {{image_2}} You can boost your Chickpea Spinach Curry with some great add-ins. Try adding diced tomatoes for more flavor and color. Sweet potatoes work well too. They add a soft texture and sweetness. You might also add carrots or bell peppers for crunch. These veggies bring more vitamins and make the dish colorful. If you want more protein, toss in some tofu or lentils. This makes the meal heartier and very filling. Want to change the heat? It’s easy! If you like it spicy, add red pepper flakes or cayenne. Start with just a pinch, then taste it. You can always add more if needed. For a milder version, skip the heat altogether. You can also add a spoon of yogurt on top when serving. This cools down the dish and adds creaminess. You can make this curry in different ways. A slow cooker is great if you want to set it and forget it. Just add your ingredients and cook on low for 6-8 hours. This method softens the chickpeas and blends the flavors well. An Instant Pot is another option. Cook on high pressure for about 10 minutes. It’s fast, and the curry tastes amazing. Both methods save time and create a tasty meal. To store your chickpea spinach curry, let it cool first. Then, place it in an airtight container. This keeps the flavors fresh. You can keep it in the fridge for up to three days. Make sure to label the container with the date. This way, you know when to eat it. When you're ready to enjoy your leftovers, take the curry out of the fridge. Pour it into a pot over medium heat. Stir it often to prevent sticking. You can add a splash of water or coconut milk if it seems dry. Heat it until it's hot, which usually takes about 5 to 10 minutes. You can also reheat it in the microwave. Just cover it and heat for 1 to 2 minutes, stirring halfway. If you want to save your curry for longer, freezing is a great option. Use freezer-safe bags or containers. Make sure to leave some space for expansion. Label your containers with the date and name. You can freeze it for up to three months. When you’re ready to eat it, move it to the fridge overnight to thaw. Then, reheat it as mentioned above. This keeps the taste and texture nice! You can serve chickpea spinach curry with cooked basmati rice. The rice soaks up the tasty sauce. You might also try naan bread for a fun twist. It pairs well with a simple cucumber salad, too. This adds freshness and crunch to your meal. Yes, this recipe is vegan. It uses coconut milk for creaminess, not dairy. Chickpeas provide protein, making this dish healthy and filling. You can enjoy it without any animal products. This makes it great for everyone, whether you follow a vegan diet or not. Absolutely! You can make this curry ahead of time. It stores well in the fridge for about three days. The flavors actually get better after sitting. Just reheat it on the stove before serving. If you want to keep it longer, freeze it for up to three months. In this post, we covered how to make a delicious chickpea spinach curry. You learned about ingredients, cooking steps, and essential tips. We discussed variations and storage methods for extra convenience. Remember, cooking can be fun and easy. Experiment with flavors, and don’t be afraid to try new things. Enjoy your curry journey, and share it with friends and family. Delicious meals can bring everyone together. Happy cooking!$

Chickpea Spinach Curry

A delicious and healthy curry made with chickpeas and fresh spinach, perfect for a quick meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Indian

Servings 4

Calories 350 kcal

Ingredients

2 cans chickpeas, drained and rinsed
1 large onion, finely chopped
3 cloves garlic, minced
1 inch piece ginger, grated
2 cups fresh spinach, chopped
1 can coconut milk
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 tablespoon olive oil
to taste salt and pepper
for garnish fresh cilantro
for serving cooked basmati rice

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it’s translucent.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the curry powder, ground cumin, ground coriander, and turmeric to the pot. Stir well to toast the spices for about 1 minute.
Pour in the canned chickpeas and coconut milk, stirring everything together. Bring the mixture to a gentle simmer.
Reduce the heat and let it cook for 8-10 minutes, allowing the flavors to meld together. Stir occasionally.
Add the chopped spinach and cook for an additional 3-5 minutes, until the spinach is wilted and tender.
Season the curry with salt and pepper to taste, adjusting spices if needed.
Serve hot over a bed of cooked basmati rice and sprinkle with fresh cilantro for garnish.

Notes

Serve with cooked basmati rice for a complete meal.

Keyword chickpeas, curry, healthy, spinach, vegan