This delicious Spicy Chickpea and Spinach Curry is one of my favorite dishes to prepare for dinner. It’s packed with flavors and nutrients, making it a wholesome option that’s both easy and quick to whip up. Whether you’re a seasoned cook or just starting, I’ll guide you through every step of the way.
Before we explore the recipe, let’s gather the ingredients you’ll need. For this dish, you will require:
- 1 can (15 oz) of chickpeas, drained and rinsed
- 2 cups of fresh spinach (you can use frozen if that’s what you have)
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 inch piece of ginger, grated
- 1 can (14 oz) of diced tomatoes
- 2 tablespoons of curry powder
- 1 teaspoon of cumin
- 1 teaspoon of turmeric
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Now that we have the ingredients, let’s start cooking. First, heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. At this point, I love to add the minced garlic and grated ginger. The aroma that fills the kitchen is simply divine!
Next, it’s time to sprinkle in the curry powder, cumin, and turmeric. Stir these spices into the onion mixture, allowing them to toast for another minute. This step takes the flavor to a whole new level!
Now, I add the diced tomatoes along with their juices. I let this simmer for about 5 minutes, giving it a chance for all those beautiful flavors to meld together. If you prefer a thicker curry, you can cook it for a bit longer.
Once the tomato mixture has simmered, I add the chickpeas and spinach to the skillet. Stir it everything together, and let it cook for an additional 5 to 7 minutes. The spinach should wilt down nicely, and the chickpeas will warm through perfectly. At this stage, I always like to taste and adjust the seasoning with salt and pepper.
When plating, I like to serve my Spicy Chickpea and Spinach Curry over a bed of fluffy rice or with warm naan bread. To finish, sprinkle some freshly chopped cilantro on top for an added layer of flavor and a pop of color.
This dish not only tantalizes your taste buds but also provides a wonderful protein-packed meal that can be enjoyed by everyone. I hope you enjoy making and eating this Spicy Chickpea and Spinach Curry as much as I do!
Spicy Chickpea and Spinach Curry for Dinner
Ingredients
- 1 teaspoon of cumin
- 1 teaspoon of turmeric
- 1 tablespoon of olive oil
- 1 can (15 oz) of chickpeas, drained and rinsed
- 4 cups of fresh spinach, washed and chopped
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, minced
- 1 can (14 oz) of diced tomatoes
- 1 teaspoon of chili powder (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and ginger, cooking for an additional minute until fragrant.
- Add cumin, turmeric, and chili powder, stirring to combine.
- Add the diced tomatoes and chickpeas, cooking for about 10 minutes until heated through.
- Fold in the chopped spinach and cook until wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
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