Description
A delightful dish packed with flavor and nutrition, showcasing chickpeas and spinach in a creamy coconut sauce.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 cups fresh spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and grated ginger to the skillet and cook for another minute until aromatic.
- Stir in the curry powder and cook for 30 seconds.
- Add drained chickpeas and coconut milk, mixing well. Bring to a gentle simmer.
- Toss in the fresh spinach and cook until wilted, about 2-3 minutes.
- Season with salt and pepper to taste.
- Serve hot with rice or naan.
Notes
For extra creaminess, add a spoonful of yogurt on top. Substitute kale for spinach if desired. Freeze leftovers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg