Ingredients:
– 2 cans of chickpeas, drained and rinsed or similar quantity normal chick peas overnight soaked in water.
– 2 tablespoons of olive oil
– 1 onion, diced
– 4 cloves of garlic, minced
– 1 tablespoon of ginger, grated
– 1 teaspoon of cumin
– 1 teaspoon of coriander
– 1 teaspoon of paprika
– 1 teaspoon of turmeric
– 1/2 teaspoon of cayenne (optional, for spicier curry)
– 1 can of diced tomatoes
– 1 can of coconut milk
– 4 cups of fresh spinach, washed and chopped
– Salt and pepper to taste
– Chopped fresh cilantro or parsley for garnish
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and garlic and cook until soft and translucent, about 5-7 minutes.
3. Add the grated ginger, cumin, coriander, paprika, turmeric, and cayenne (if using). Cook for an additional 2-3 minutes until fragrant.
4. Add the can of diced tomatoes and their juices and stir to combine. Cook for 5 minutes, stirring occasionally.
5. Pour in the can of coconut milk and chickpeas (Over-night kept soaked in water) and stir. Reduce heat to low and let the curry simmer for 10-15 minutes.
6. Add the chopped spinach to the pot and stir, letting the spinach wilt and cook down, about 2-3 minutes.
7. Season with salt and pepper to taste.
8. Serve the curry hot, garnished with chopped cilantro or parsley.
Enjoy your delicious Chickpea and Spinach Curry!
Mindful Musings 