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Chickpea Curry

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A creamy and flavorful Chickpea Curry that is quick, easy, and packed with nutritious ingredients.

Ingredients

  • 2 cans (15 ounces each) Canned Chickpeas, drained and rinsed
  • 1 can (13.5 ounces) Coconut Milk
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced
  • 1-inch piece Ginger, grated
  • 2 tablespoons Tomato Paste
  • 2 tablespoons Curry Powder
  • 1 cup Vegetable Broth
  • 2 cups fresh Spinach
  • 2 tablespoons Olive Oil
  • Salt and Pepper, to taste

Instructions

  1. Sauté the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  2. Add the tomato paste and curry powder, stirring well to combine. Cook for another 2 minutes to allow the spices to bloom.
  3. Incorporate the drained chickpeas and vegetable broth to the pot. Stir to combine, then bring the mixture to a simmer.
  4. Blend in the coconut milk and mix well. Allow the curry to simmer for about 10 minutes, stirring occasionally, until it starts to thicken.
  5. Add the fresh spinach and cook until wilted, about 2 minutes. Season the curry with salt and pepper to taste.
  6. Serve warm, garnished with fresh cilantro if desired.

Notes

Adjust the spice level to your preference and consider adding vegetables like bell peppers for extra nutrition.

Find it online: https://www.chickenpalette.com/soup-recipes/