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Introduction
Chickpea Curry is a beloved vegan dish that combines the creamy texture of chickpeas with the vibrant flavors of Indian spices. This hearty and nutritious meal is perfect for those looking for a comforting and wholesome plant-based option. With the addition of spinach and a rich coconut milk base, this curry is both satisfying and flavorful.
Ingredients
Chickpeas: 2 cans (rinsed and drained)
Spinach: 2 cups
Large onion: 1, finely chopped
Medium-sized tomatoes: 2, diced
Garlic: 2 tablespoons, minced
Cooking oil: 2 tablespoons
Cumin seeds: 1 tablespoon
Ground turmeric: 1 teaspoon
Ground coriander: 1.5 teaspoons
Ground cumin: 1.5 teaspoons
Chili powder: 1 teaspoon
Salt: to taste
Coconut milk: 1 cup
Cilantro: for garnish
Instructions
Preparing the Base
Heat the Oil: In a large pan, heat the cooking oil over medium heat.
Add Cumin Seeds: Once the oil is hot, add the cumin seeds and let them sizzle for about 30 seconds until they become fragrant.
Sautéing the Vegetables
Add Onions: Add the finely chopped onions to the pan and sauté until they become golden brown, stirring occasionally to prevent burning.
Incorporate Garlic: Add the minced garlic and sauté for another minute until it becomes fragrant.
Building the Curry
Add Tomatoes: Stir in the diced tomatoes and cook for 2-3 minutes until they start to break down and form a thick paste.
Spice It Up: Add the ground turmeric, ground coriander, ground cumin, and chili powder. Stir well to coat the onions and tomatoes with the spices.
Adding Chickpeas and Spinach
Mix in Chickpeas: Add the rinsed and drained chickpeas to the pan, stirring to combine them with the spiced tomato mixture.
Cook Spinach: Add the spinach and cook until it wilts, stirring frequently.
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