Chickpea & Spinach Curry

Chickpea & Spinach Curry Recipe

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed

• 4 cups fresh spinach (or 1 cup frozen spinach)

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1-inch piece ginger, grated

• 1 can (14 oz) coconut milk

• 2 tablespoons curry powder

• 1 teaspoon cumin

• 1 teaspoon turmeric

• 1 tablespoon vegetable oil

• Salt and pepper to taste

• Juice of 1 lime

• Fresh cilantro, for garnish (optional)

Instructions:

1. Sauté the Aromatics: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, sautéing for another minute until fragrant.

2. Add Spices: Sprinkle in the curry powder, cumin, and turmeric. Stir to coat the onions in the spices, cooking for about 30 seconds to release their flavors.

3. Incorporate Chickpeas: Add the drained chickpeas to the skillet, stirring to combine with the onion and spices. Allow them to sauté for about 2-3 minutes.

4. Pour in Coconut Milk: Add the coconut milk to the mixture, stirring well. Bring to a gentle simmer, allowing the flavors to meld together for about 10 minutes.

5. Add Spinach: Fold in the fresh spinach (or add the frozen spinach if using) and cook until wilted and tender, stirring for about 3-5 minutes.

6. Season to Taste: Squeeze in the lime juice, seasoning with salt and pepper to your liking. Give it a final stir.

7. Serve: Garnish with fresh cilantro if desired. Serve warm over rice or with your favorite flatbread for a delightful meal!