Indian Chickpea Curry with Spinach Recipe Recipe

Name: Indian Chickpea Curry with Spinach Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, finely chopped; 3 garlic cloves, minced; 1 tablespoon grated fresh ginger; 2 teaspoons ground coriander seed; 2 teaspoons sweet paprika; 1 teaspoon ground cumin; 2 (15-ounce) cans chickpeas, also known as garbanzo beans, drained and rinsed well; 2 cups canned diced tomatoes, with their juices; 1/3 cup water; Kosher salt; Freshly ground black pepper; 12 ounces baby spinach; 1/4 cup chopped cilantro leaves, plus more for garnish

Servings: persons

2 tablespoons olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 tablespoon grated fresh ginger
2 teaspoons ground coriander seed
2 teaspoons sweet paprika
1 teaspoon ground cumin
2 (15-ounce) cans chickpeas, also known as garbanzo beans, drained and rinsed well
2 cups canned diced tomatoes, with their juices
1/3 cup water
Kosher salt
Freshly ground black pepper
12 ounces baby spinach
1/4 cup chopped cilantro leaves, plus more for garnish

1
Warm the olive oil in a large, heavy saucepan over medium heat.
2
Add the onion and saute until tender, about 5 minutes.
3
Add the garlic and ginger and cook until fragrant, about 2 minutes.
4
Add the coriander, paprika, and cumin and cook until fragrant, about 1 minute.
5
Add the chickpeas, tomatoes with their juices, and water and stir to combine.
6
Partially cover the pan, reduce the heat to low, and simmer for 20 to 30 minutes.
7
Season with a big pinch of salt and black pepper.
8
Add the spinach and measured cilantro, stir to combine, and simmer until the spinach is wilted and tender, about 10 minutes.
9
Taste and season with additional salt if needed.
10
Serve on a warmed platter or individual plates, garnished with additional cilantro leaves.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium yellow onion, finely chopped, 3 garlic cloves, minced, 1 tablespoon grated fresh ginger, and more.

Yes, Indian Chickpea Curry with Spinach Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Chickpea Curry with Spinach Recipe

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