Curry Chickpeas with Spinach
Curry Chickpeas with Spinach

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, curry chickpeas with spinach. It is one of my favorites. For mine, I will make it a 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. A quick delicious Indian-style curry with spinach, chickpeas, onions, and/or whatever veggies you have.

Curry Chickpeas with Spinach is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Curry Chickpeas with Spinach is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook curry chickpeas with spinach using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Curry Chickpeas with Spinach:
  1. Make ready 2 can Chickpeas (Garbanzo Beans)
  2. Prepare 1 can Unsweetened Coconut Milk
  3. Make ready 2 tbsp Curry Powder
  4. Make ready 2 Handfuls of fresh Spinach
  5. Get 1 clove Garlic
  6. Get 1 onion
  7. Take 1 Salt
  8. Make ready 1 Pepper

Packed with flavour, not too spicy, and perfect as a meal or side dish. We love Indian-style meals, and over the years, this chickpea and spinach curry recipe has quickly become a family-favourite. My pantry is usually well-stocked up with beans, rice, tomatoes, and. How To Make This Spinach And Chickpea Curry Recipe.

Steps to make Curry Chickpeas with Spinach:
  1. Cook down onions in oil of choice on medium heat. Then add garlic.
  2. Drain and rinse chickpeas. Add them into pot.
  3. Add curry powder and seasonings and stir.
  4. Stir and heat chickpeas all the way through.
  5. Add coconut milk and stir.
  6. Cover and let simmer for 15 mins.
  7. Add in fresh spinach and turn off heat.

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. Add the onion, garlic, and fresh ginger. Coat in the oil and cook until the onion starts to soften but before.

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