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Chickpea and Spinach Curry
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Source: https://recipheon.com/en/recipes/main-dishes/chickpea-and-spinach-curry
About this recipe
Chickpea and spinach curry is a quick meatless main dish in which chickpeas make it filling and coconut milk creates a mild, creamy sauce. Sautéing the onion with the curry powder first gives the dish a fuller, more rounded flavor. Add the spinach only toward the end of cooking so it softens without losing its color. This everyday curry has a short ingredient list but still makes a substantial dish with a satisfying texture.
Ingredients
1 can of chickpeas
2 handfuls of spinach
150 ml coconut milk
1 onion
1 teaspoon mild curry powder
1 tablespoon canola oil (about 12 g)
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Chop the onion, rinse the chickpeas, and prepare the spinach so you can add it only toward the end of cooking.
Heat the oil in a skillet over medium heat. Cook the onion for 3–4 minutes, stirring, until softened. Add the curry powder near the end and stir briefly, just until fragrant; do not let it darken before adding the coconut milk.
Add the chickpeas and coconut milk. Simmer over low heat for 6–8 minutes, until the chickpeas are heated through and the sauce thickens slightly. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, then stir thoroughly.
Add the spinach and heat for another 1–2 minutes, just until the leaves wilt.
Serve immediately, when the spinach is soft but still green and the chickpeas are evenly coated in the coconut curry sauce.
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