Description
This Quick Chickpea Curry is a flavorful and comforting dish that combines tender chickpeas with aromatic spices, creamy coconut milk, and fresh spinach. Ready in just 30 minutes, it's perfect for a simple weeknight dinner that satisfies with a rich, spiced sauce and bright lemon finish. Serve it over rice and garnish with fresh cilantro and lemon wedges for a wholesome, delicious meal.
Ingredients
Spices and Aromatics
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon fine sea salt
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- Cayenne pepper, to taste
- Freshly-ground black pepper, to taste
Main Ingredients
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 (15-ounce) can coconut milk
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 large handful fresh baby spinach
- 1 tablespoon freshly-squeezed lemon juice, plus extra lemon wedges for serving
- Chopped fresh cilantro, for topping
Instructions
- Sauté veggies: Heat 1 tablespoon of olive oil in a large stockpot or sauté pan over medium-high heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Add garlic and spices: Stir in the minced garlic, grated ginger, garam masala, salt, cumin, turmeric, a pinch of cayenne pepper, and a few twists of freshly-ground black pepper. Cook this mixture for 2 minutes, stirring frequently to release their fragrant aromas.
- Combine main ingredients and simmer: Pour in the rinsed and drained chickpeas, coconut milk, and fire-roasted diced tomatoes. Stir everything together and bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to medium-low and let it cook for 5 to 10 minutes to develop the flavors.
- Finish with greens and lemon: Add the fresh baby spinach and lemon juice, stirring until the spinach has wilted completely into the curry.
- Season to taste: Taste the curry and adjust the seasoning by adding more salt, black pepper, or lemon juice if needed to balance the flavors.
- Serve: Serve the curry warm over cooked rice. Garnish with chopped fresh cilantro and lemon wedges on the side for an extra burst of freshness. Enjoy your quick, delicious chickpea curry!
Notes
- For extra protein, serve with a side of yogurt or sprinkle with toasted nuts.
- You can substitute fresh spinach with kale or Swiss chard if preferred.
- Adjust cayenne pepper quantity based on your heat preference.
- If you want a thicker curry, simmer a bit longer uncovered to reduce the sauce.
- This curry reheats well and can be stored in the refrigerator for up to 3 days.
