Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chickpea and spinach curry. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Tender chickpeas in a tomato-onion gravy with soft spinach, boldly flavored with just a handful of spices, this curry is the absolute business. This recipe will make four large servings, or six if served with some basmati rice, naan bread, and perhaps a tangy tasty kachumber salad to round it off. Take off the heat, then tip in the spinach and allow the heat of the pan to wilt the leaves.
Chickpea and Spinach Curry is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Chickpea and Spinach Curry is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook chickpea and spinach curry using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Chickpea and Spinach Curry:
- Get 1 yellow onion
- Make ready 1 big piece of fresh ginger (to taste)
- Make ready 2 garlic cloves
- Make ready 1 can chickpeas (400g), rinsed and drained
- Make ready 1 can chopped tomatoes
- Make ready 350 g frozen chopped spinach
- Get 2 tablespoons curry powder
- Get (to taste) black pepper, salt
- Get 1 teaspoon sugar
How To Make This Spinach And Chickpea Curry Recipe. Cooking garlic, onions, and ginger in coconut oil. Adding the spices to the oil. Warm coconut oil (or canola oil) in a medium-sized dutch oven or large saucepan over medium-high heat.
Steps to make Chickpea and Spinach Curry:
- Dice the onion, chop the ginger finely and crush the garlic cloves. Heat a tablespoon of oil in a skillet over medium high heat
- Add onion to the skillet. Fry until translucent, then add ginger. As soon as it gets fragrant, add garlic
- Next, add cooked chickpeas, canned tomatoes and spinach. Cover with a lid and bring to a boil
- Add seasoning and simmer for 10-15 minutes stirring occasionally. Serve over rice. Enjoy :)
Add the onion, garlic, and fresh ginger. Coat in the oil and cook until the onion starts to soften but before. This protein-packed chickpea and spinach curry is the perfect meal in a pinch! If you're a fan of chickpeas alone, you need this dish in your life. This curry will fill you up without weighing.
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