FRIJE

Name: Chickpea and Spinach Curry
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 400 g of chickpeas (canned, drained weight); 400 g of crushed tomato; 300 g of spinach; 1 onion; 2 garlic clove; 400 ml of coconut milk; 1 pinch of ginger powder; 2 tablespoon of olive oil; 1 teaspoon of curry powder; 1 teaspoon of ground cumin; 1 teaspoon of sweet paprika; 1 teaspoon of turmeric powder; 1 pinch of Espelette pepper (optional); salt (according to taste); pepper (according to taste)

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Chickpea and Spinach Curry

Vegetarian Vegan Public

Course: Main course

Preparation time: 15 minutes

Cooking time: 25 minutes

Cost per serving: 1,42 €

Energy: 484 kcal / serving

Nutritional score:

Instructions

1. Peel and chop the onion, garlic, and ginger. Rinse and drain the chickpeas.
2. In a large sauté pan, heat the olive oil over medium heat. Add the onion, garlic, and ginger, then sauté until golden and fragrant.
3. Stir in the curry, cumin, paprika, turmeric, and chili (if using). Cook for 1 minute to release their flavors.
4. Pour the chickpeas and crushed tomatoes into the sauté pan. Mix well. Season with salt and pepper, then simmer over low heat for 10 minutes.
5. Pour the coconut milk into the sauté pan and gradually add the spinach to allow it to wilt. Cook for another 5 to 7 minutes, until the sauce is creamy. Adjust the seasoning to taste.
6. Serve your chickpea and spinach curry with basmati rice or naan bread for a complete meal.