Chickpea and Spinach Curry

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Chickpea and Spinach Curry

Recipe:

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
¼ 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
½ cup water
Garnish
cilantro

INSTRUCTIONS:

Prep work: 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 the onions are translucent and aromatic. (3 to 5 minutes). Add the garlic and ginger. Cook another minute.
Add the spices and stir to combine with the onions.
Add the chickpeas and stir until the chickpeas are coated with the seasoning.
Add the tomatoes, coconut milk, and water. Mix to combine. Then add the spinach and gradually stir it into the curry 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.

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