A fragrant 30-minute chickpea curry with spinach and cilantro. Perfect for meal prep and weeknight dinners.
- 2 tablespoons extra virgin olive oil
- 1 large shallot, finely diced (See note)
- 1 medium carrot, peeled and finely diced
- Fine sea salt, to taste
- 2 medium garlic cloves, minced
- 1-inch knob of fresh ginger, peeled and minced
- 1 heaping teaspoon ground coriander (See Note)
- 1/4 teaspoon red pepper flakes
- Freshly ground black pepper, to taste
- 1 tablespoon tomato paste
- 3 cups cooked chickpeas (See note)
- One 13-ounce can full-fat coconut milk
- 2 to 3 tablespoons fresh lemon juice, to taste
- 1 small bunch spinach, roughly chopped (about 4 cups)
- 1 tablespoon minced cilantro (optional)
- Heat 2 tablespoons extra virgin olive oil in a medium pot over medium-low heat. Add the shallot and carrot with 1/4 teaspoon salt. Cook until the vegetables are soft, 5 to 7 minutes.
- Add the garlic, ginger, 1 heaping teaspoon coriander, 1/4 teaspoon red pepper flakes, and black pepper, and cook for 1 minute more. Then stir in 1 tablespoon tomato paste and cook for 30 seconds.
- Add the chickpeas, coconut milk, and 2 tablespoons lemon juice. Cover and bring to simmer. Cook covered for about 20 minutes, stirring occasionally.
- Add the spinach a handful at a time, stirring until it wilts before each addition. Continue simmering until the spinach is completely wilted, 1 to 2 minutes more.
- Turn the heat off and stir in the cilantro. Taste and adjust the seasonings, if needed.
- Feel free to use red or yellow onion instead of a shallot, if that’s what you already have.
- If you don’t have coriander, substitute with ground cumin, yellow curry powder, or garam masala.
- 3 cups chickpeas = about one and a half 15-ounce cans. Don’t forget to drain and rinse canned chickpeas before using!
- Serving Size: 1/6 of the recipe
- Calories: 335
- Fat: 20.8 g
- Carbohydrates: 32.8 g
- Fiber: 7.4 g
- Protein: 8.1 g
Keywords: coconut milk, chickpea, spinach, curry, indian