Chickpea and Spinach Curry

Ingredients

Olive oil

2 tablespoons

Onion

1, finely chopped

Garlic

3 cloves, minced

Ginger

1 tablespoon, freshly grated

Curry powder

2 teaspoons

Cumin

1 teaspoon

Coriander

1 teaspoon

Turmeric

1/2 teaspoon

Cayenne pepper

1/4 teaspoon

Chickpeas

1 can (400g), drained and rinsed

Tomatoes

1 can (400g), diced

Coconut milk

1 can (400ml)

Spinach

2 cups, fresh

Salt

to taste

Cilantro

for garnish

Cooked rice or naan bread

for serving

Instructions

1. In a large pan, heat the olive oil over medium heat.
2. Add the finely chopped onion to the pan and sauté until it becomes soft and translucent, about 5 minutes.
3. Stir in the minced garlic and freshly grated ginger, continuing to cook for another 2 minutes until the aromas are released.
4. Introduce the curry powder, cumin, coriander, turmeric, and cayenne pepper to the pan, stirring well to ensure the onions are thoroughly coated in the spices.
5. Add the drained and rinsed chickpeas, diced tomatoes, and coconut milk to the pan, stirring well to combine all of the ingredients.
6. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
7. Fold in the spinach, allowing it to wilt into the curry, which should take about 3-4 minutes.
8. Season the curry with salt according to your preference.
9. Serve the Chickpea and Spinach Curry hot, over cooked rice or with naan bread.
10. Garnish with a sprinkle of fresh cilantro before serving for an added burst of flavor.