Cozy Chickpea Curry (20 Minutes!)
This chickpea curry is the ultimate healthy and easy weeknight dinner! It’s done in 20 minutes, totally plant based, and full of flavor.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Yield
- 4
Ingredients 13
- 1 yellow onion
- 1 large garlic clove
- 1 teaspoon grated ginger
- 1 tablespoon coconut oil or olive oil
- 6 cups ( 5 ounces ) baby spinach leaves (or chopped spinach)
- 28 -ounce can crushed fire roasted tomatoes (see Notes)
- 1 tablespoon curry powder
- 1 teaspoon cumin
- ½ teaspoon coriander
- ¾ teaspoons kosher salt
- 2 15-ounce cans chickpeas
- ½ cup full fat canned coconut milk
- White or brown basmati rice , to serve
Method 5
- 01
If you’re serving with rice, start the basmati rice .
- 02
Mince the onion . Mince the garlic . Peel and mince the ginger (or grate it). Drain and rinse the chickpeas.
- 03
In a large skillet, heat the oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted.
- 04
Carefully pour in the tomatoes, then add the curry powder, cumin, coriander, salt, and chickpeas. Cook for 5 minutes until bubbly.
- 05
Stir in the coconut milk until fully combined, then remove from the heat. Serve with basmati rice . Store leftovers up to 3 days refrigerated.
Provenance
- recipe-clones/acouplecooks-data
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