10-Minute Chickpea Curry
This rich and creamy chickpea curry has a great depth of flavors, and it's ready in just 10 minutes. Perfect for meal prep!
- 2 cans chickpeas - 15 ounces per can, rinsed and drained
- 1 can coconut milk - (13.5oz)
- 2 teaspoon garam masala
- 2 teaspoon turmeric
- 1 teaspoon ginger powder
- 1/2 teaspoon chili flakes
- 1 medium-size onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- 10 oz fresh baby spinach, uncooked - (10 cups, loosely packed - you can use 10 oz frozen spinach instead of fresh)
- 4 lemon wedges - (optional)
- Fresh coriander - (optional)
Heat the oil in a large pan. When the oil is smoking hot lower the heat and add the spices (see additional notes below).
After a few seconds, add the chopped onions and the minced garlic.
Once the onion and garlic are golden brown (around a minute), add the chickpeas and the coconut milk. Add salt to taste.
Cook for 5 minutes, then add the washed fresh spinach, stir well and cover.
Let the spinach wilt for a couple of minutes. And it's ready to serve.
You can add a splash of fresh lemon juice and some freshly chopped coriander if you like. But it's not essential.
This curry is delicious with basmati rice or naan bread.
- Please note the nutrition values are based on 1 serving (without rice).
- You can substitute spinach with kale, swiss chard, or other greens.
- You can freeze this curry for up to 3 months (although I normally try to consume it within one month). Or you can store it in the fridge for up to 3-4 days.
Calories: 449kcal | Carbohydrates: 42g | Protein: 15g | Fat: 28g | Saturated Fat: 19g | Sodium: 27mg | Potassium: 235mg | Fiber: 12g | Sugar: 7g | Calcium: 20mg | Iron: 4mg