Description
A hearty chickpea and spinach curry packed with flavor.
Ingredients
Scale
- 2 cups chickpeas, cooked
- 4 cups fresh spinach, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can coconut milk (400ml)
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a pan over medium heat.
- Add onion and sauté until translucent.
- Stir in garlic and ginger, cook for 1 minute.
- Add curry powder, cook for another minute.
- Mix in chickpeas and coconut milk, cook for 10 minutes.
- Add spinach and cook until wilted.
- Season with salt and pepper.
- Serve hot with rice or bread.
Notes
- Use canned chickpeas for convenience.
- Adjust spice level according to preference.
- Serve with naan or rice.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Chickpea Spinach Curry