Description
This Indian-inspired chickpea curry is tangy, creamy, and comforting. Serve with rice, potatoes, or flatbreads. (This recipe has been updated from its original 2021 version.)
Ingredients
Scale
- 1 tablespoon extra virgin olive oil or coconut oil
- 1 medium yellow or red onion, diced
- 1/4 teaspoon fine sea salt
- 3 medium garlic cloves, minced
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon chili flakes
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon freshly ground black pepper
- Two 15-ounce cans chickpeas, drained and rinsed (or 3 cups home-cooked chickpeas)
- One 13-ounce can unsweetened full-fat coconut milk
- One 8-ounce can tomato sauce
- 2 tablespoons lemon or lime juice
- One 5-ounce clamshell baby spinach* (see note below)
Instructions
- Heat the oil in a medium pot over medium-low heat. Add the onion and salt. Cook, stirring frequently, until the onion is soft and golden brown, 10 to 12 minutes.
- Stir in the garlic, coriander, cumin, chili, turmeric, and black pepper, and cook for 30 seconds.
- Add half of the chickpeas. Using a potato masher, mash until most of the chickpeas are broken down.
- Then add the remaining chickpeas, along with the coconut milk, tomato sauce, and lemon juice. Cover the pot and bring to a boil. Then reduce the heat to low and simmer gently for 10 minutes.
- Gradually add the spinach to the pot, wilting in a few handfuls at a time before adding more. When all the spinach is wilted and silky, turn the heat off. Taste and adjust the seasonings if needed.
Notes
Feel free to sub with baby kale or chopped mature kale.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 340
- Fat: 18.3 g
- Carbohydrates: 38 g
- Fiber: 9.4 g
- Protein: 10.4 g
