How To Make Chickpea, Tomato & Spinach Curry
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Serves:
Ingredients
- 2 tbsp oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 tsp ginger, grated
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder (adjust to taste)
- 1 can (400g) chickpeas, drained and rinsed
- 1 can (400g) diced tomatoes
- 2 cups spinach leaves
- Salt to taste
- Fresh cilantro, for garnish
Instructions
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Heat the oil in a large pan over medium heat. Add the diced onion and sauté until golden brown.
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Add the minced garlic and grated ginger to the pan and cook for another minute.
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Add the cumin powder, coriander powder, turmeric powder, and red chili powder to the pan. Stir well to combine the spices with the onion mixture.
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Add the chickpeas and diced tomatoes to the pan. Stir well and bring to a simmer.
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Cover the pan and let the curry cook for about 15 minutes, stirring occasionally.
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Add the spinach leaves to the pan and cook for an additional 2-3 minutes, until the spinach wilts.
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Season the curry with salt to taste.
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Serve the chickpea, tomato & spinach curry hot, garnished with fresh cilantro. Enjoy!
Nutrition
- Calories : 215kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Sodium : 238mg
- Total Carbohydrates : 30g
- Dietary Fiber : 8g
- Sugar : 6g
- Protein : 9g
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