Chickpea and Spinach Curry

A rich, flavorful curry made with protein-packed chickpeas, fresh spinach, and aromatic spices. Perfect for a cheap, vegetarian meal that’s both satisfying and delicious!

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach (or frozen spinach)
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated (or 1 tsp ground ginger)
• 1 can (14 oz) diced tomatoes
• 1/2 can (7 oz) coconut milk (optional for creaminess)
• 1 tbsp vegetable oil (or any cooking oil)
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp chili powder (optional for heat)
• 1/4 tsp ground cinnamon (optional for warmth)
• Salt and pepper to taste
• 1 tsp lemon juice (optional, for freshness)
• Fresh cilantro (optional, for garnish)

Instructions:

1. Sauté the aromatics:

• Heat 1 tbsp of oil in a large pan or skillet over medium heat. Add the diced onion and cook for 5-6 minutes, until softened and lightly golden.
• Add the minced garlic and grated ginger (or ground ginger), and cook for another minute until fragrant.

2. Add the spices:

• Stir in the curry powder, ground turmeric, cumin, chili powder (if using), and cinnamon. Cook for 1-2 minutes, stirring frequently, until the spices become fragrant and slightly toasted.

3. Cook the chickpeas and tomatoes:

• Add the diced tomatoes (with their juices) to the pan, followed by the chickpeas. Stir to combine.
• Let the mixture simmer for about 5-7 minutes, allowing the tomatoes to break down and the flavors to meld together.

4. Add the spinach and coconut milk:

• Stir in the fresh spinach and cook until wilted (about 2-3 minutes). If using frozen spinach, just heat through.
• Pour in the coconut milk (if using) and stir to combine. Simmer for another 5 minutes until everything is heated through and the curry has thickened slightly. Add a splash of water if the curry is too thick.

5. Season and serve:

• Season with salt, pepper, and lemon juice (if using) to taste.
• Serve the curry over steamed rice or with warm naan bread. Garnish with fresh cilantro if desired.

Tips:

• Make it spicier: Add a chopped green chili or a pinch of cayenne pepper for extra heat.
• Use frozen spinach: If fresh spinach is expensive or unavailable, frozen spinach works great and is often cheaper.
• Add more veggies: Feel free to toss in other vegetables like potatoes, carrots, or bell peppers for more texture and nutrition.
• Make it thicker: For a thicker curry, let it simmer uncovered for longer, or mash some of the chickpeas with the back of a spoon to create a creamier texture.

Serving Suggestions:

• Serve with steamed basmati rice, quinoa, or couscous for a complete meal.
• Pair with a simple cucumber salad or a side of yogurt for a refreshing contrast to the warm, spiced curry.