Description
This quick and easy chickpea curry is perfect for a weeknight dinner, packed with flavor and nutrition.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 can coconut milk
- 1 can diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups spinach, chopped
Instructions
- Heat olive oil in a pan over medium heat.
- Add onion and garlic; sauté until softened.
- Stir in curry powder and cook for 1 minute.
- Add chickpeas, coconut milk, diced tomatoes, salt, and pepper; bring to boil.
- Reduce heat and simmer for 5 minutes.
- Stir in spinach and cook until wilted.
- Serve over rice or with naan.
Notes
- This dish can be made vegetarian or vegan depending on the serving choice.
- Feel free to adjust spices according to taste.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg