Description
This hearty Vegetarian Chickpea Curry is a flavorful, nutrient-packed dish combining protein-rich chickpeas with a blend of aromatic spices, creamy coconut milk, and fresh greens. Perfect for a comforting dinner, it cooks in just 45 minutes and serves six.
Ingredients
Scale
Main Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 cans (14.5 oz each) whole peeled tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups fresh spinach or kale
Spices & Seasonings
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- Salt and pepper to taste
- Juice of 1 lemon or lime
- 2 tbsp cooking oil (implied for sautéing)
Instructions
- Sauté the onions: Heat oil in a large skillet over medium heat and sauté the chopped onion until golden brown, about 5-7 minutes, to develop sweetness and depth of flavor.
- Add garlic and ginger: Stir in minced garlic and grated ginger; cook for another minute until fragrant to release their aromas.
- Add spices and tomatoes: Mix in ground cumin, coriander, turmeric, and canned whole peeled tomatoes. Simmer for about 10 minutes until the sauce thickens and the flavors meld together.
- Incorporate chickpeas and coconut milk: Add the drained chickpeas and coconut milk to the skillet. Reduce the heat and let it simmer for another 15 minutes to combine the flavors and create a creamy curry.
- Add greens and lemon juice: Fold in fresh spinach or kale until wilted, then squeeze the juice of one lemon or lime over the curry for brightness before serving.
Notes
- You can substitute kale with spinach or any leafy green of your choice.
- Adjust the spices according to your taste preference for heat or flavor intensity.
- Serve with steamed rice, naan, or your favorite flatbread for a complete meal.
- For a lighter version, use light coconut milk or reduce the oil used for sautéing.
