15-Minute Chickpea Coconut Curry

Ingredients

• 1 can (15 oz / 425 g) canned chickpeas (drained and rinsed)
• 1 cup (240 ml) coconut milk
• 2 tsp curry powder
• 2 cloves garlic
• 2 cups (60 g) fresh spinach
• 1 tbsp olive oil
• 1/4 tsp salt(optional)
• 1/8 tsp black pepper(optional)
• 1 cup cooked rice (for serving)

Instructions

1. 1

   Prep (5 minutes): Mince the garlic. Rinse and drain the chickpeas. Measure the curry powder and coconut milk.

2. 2

   Cook (10 minutes): Heat olive oil in a skillet over medium heat. Sauté garlic for 30–45 seconds until fragrant, then stir in curry powder for 15–20 seconds.

3. 3

   Add chickpeas and coconut milk to the skillet. Simmer for 7–8 minutes, stirring occasionally, until the sauce looks glossy.

4. 4

   Stir in spinach and cook for 1–2 minutes until wilted. Season with salt and black pepper to taste.

5. 5

   Serve over rice.