Chickpea & Spinach Curry
A simmered curry of chickpeas and spinach in a spiced tomato base. Prepared on the stovetop, finished with aromatics and served warm over grain or bread.
Ingredients
Method
Dice the onion. Mince the garlic and ginger.
Heat coconut oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened, stirring occasionally.
Stir in minced garlic and ginger, cooking for 1 minute until fragrant.
Add garam masala and tomato paste. Stir well to combine and cook for 2 minutes.
Pour in vegetable broth and add drained chickpeas. Bring to a simmer, then reduce heat to medium-low and simmer for 15 minutes uncovered.
Stir in fresh spinach in batches, allowing each batch to wilt before adding the next. Cook for 2–3 minutes until all spinach is wilted.
Remove from heat. Stir in lime juice and season with salt to taste.
Ladle into bowls and garnish with fresh cilantro. Serve warm over basmati rice, jasmine rice, or with naan or pita bread.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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