Chickpea and Spinach Curry

Name: Chickpea and Spinach Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 2 people
Cuisine: Asian
Ingredients: 240 g precooked chickpeas (canned, or even better, in a glass jar); 200 g steamed spinach; 2 garlic cloves or ¼ teaspoon granulated garlic; 1 small piece fresh ginger (approx. 2-3 cm) or ½ teaspoon ground ginger; 400 ml unsweetened coconut milk (1 can); 1 tablespoon curry powder; ½ teaspoon turmeric; 1 teaspoon sweet paprika; ½ teaspoon salt or to taste; 2 tablespoons extra virgin olive oil

Creamy deep yellow stew with chickpeas and fresh spinach for Chickpea Curry

How do you make chickpea and spinach curry?

Sauté onion and briefly toast garlic, ginger, curry, turmeric, and paprika. Pour in the coconut milk and cook for five minutes. Add the precooked chickpeas and cook for ten more minutes. Finally, add the cooked spinach, mix well, and simmer for another five minutes to blend the flavors and achieve a creamy texture.

Times

Prep time: 5 min
Cook time: 25 min
Total time: 30 min

Nutrition

Calories: 576 kcal
Protein: 17 g
Fat: 38 g
Carbohydrates: 43 g

Cuisine: Asian
Diet: Vegan

This is a complete dish, with a delicate flavor and the unmistakable aroma of the East. It is quick and very easy to prepare. With just a few simple steps, we will bring an exquisite and indulgent dish to the table.

Servings: Serves 2 people

Ingredients

240 g precooked chickpeas (canned, or even better, in a glass jar)
200 g steamed spinach
2 garlic cloves or ¼ teaspoon granulated garlic
1 small piece fresh ginger (approx. 2-3 cm) or ½ teaspoon ground ginger
400 ml unsweetened coconut milk (1 can)
1 tablespoon curry powder
½ teaspoon turmeric
1 teaspoon sweet paprika
½ teaspoon salt or to taste
2 tablespoons extra virgin olive oil

Instructions

Place the two tablespoons of extra virgin olive oil in a medium high-sided pot. Chop and gently sauté the onion over low heat for about 5 minutes.
Add all the spices to the pot.
Heat them and stir well, always over low heat, taking care not to burn them.
Pour in the coconut milk and cook for another 5 minutes. The fat may be separated from the water; this is normal, so stir well.
Add the chickpeas, mix, and cook for another 10 minutes.
Finally, add the cooked spinach, stir, and let all the flavors blend for another 5 minutes over low heat. The result will be a creamy and very flavorful dish.
You can prepare basmati-style rice, which stays nice and fluffy, to accompany this exquisite curry and make it a complete meal.

Enjoy your meal!

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