Chickpea and Spinach Curry

 Chickpea and spinach curry, a vegan delight, With spices and greens, it’s a colorful sight. In just thirty minutes, this curry you’ll make, A hearty, healthy dish for all to partake.

With chickpeas so tender and spinach so fresh, This curry is vibrant, a true taste refresh. Perfect for weeknights or any day you choose, It’s a meal that’s comforting and easy to use.

• Ingredients:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 cups fresh spinach, washed and chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1 can (14 oz) diced tomatoes
  • 1 cup coconut milk
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tbsp vegetable oil
  • Salt and pepper to taste
  • Cooked rice, for serving
• Preparation Mode:
  1. Prep the Ingredients: Start by chopping the onion and washing and chopping the spinach. Mince the garlic and ginger.
  2. Cook the Aromatics: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and ginger. Sauté until the onion is translucent, about 5 minutes.
  3. Add the Spices: Stir in the curry powder, ground cumin, and ground turmeric. Cook for another minute until fragrant.
  4. Add the Chickpeas and Tomatoes: Add the chickpeas and diced tomatoes (with their juices) to the skillet. Stir well to combine.
  5. Simmer: Pour in the coconut milk and bring the mixture to a simmer. Cook for about 10 minutes, allowing the flavors to meld.
  6. Add the Spinach: Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
  7. Serve: Serve the chickpea and spinach curry over cooked rice. Enjoy!