Chickpea and Spinach Curry
Ingredients
- 1 medium onion
- 4 cloves garlic
- 1 inch fresh ginger
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 15 oz can of chickpeas
- 15 oz can of crushed tomatoes
- 3 cups fresh baby spinach
- 15 oz can of reduced fat coconut milk
- 1/2 cup water
Preparation
Finely dice the onion, mince the garlic, and grate the ginger. Drain and rinse the can of chickpeas. Set aside.
Add the onions to a skillet and cook over medium-high heat until translucent and aromatic, about 3 to 5 minutes.
Add the garlic and ginger and cook for another minute.
Add the spices and stir to combine with the onions.
Add the chickpeas and stir until they are coated with the seasoning.
Add the tomatoes, coconut milk, and water. Mix to combine.
Add the spinach and gradually stir it in as it wilts.
Reduce the heat to medium and simmer for about 15 minutes or until the curry reaches your desired consistency.
Taste to adjust seasonings. Garnish with cilantro and serve with rice and naan.
