Chickpea and Spinach Curry

Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 2 cups fresh spinach leaves
• 1/2 cup tomato puree
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp turmeric powder
• 1 tbsp vegetable oil
• 1/4 tsp salt
• 1/4 cup water(optional)

Instructions

1. 1

   Heat the oil in a skillet over medium heat, add the chopped onion and sauté for 3‑4 minutes until translucent.

2. 2

   Stir in the minced garlic, cumin, coriander, and turmeric; cook 30 seconds until fragrant.

3. 3

   Add the tomato puree and cook 2 minutes, then pour in the water and bring to a gentle simmer.

4. 4

   Mix in the chickpeas and simmer for 5 minutes, allowing the flavors to meld.

5. 5

   Add the spinach leaves, stir until wilted (about 1‑2 minutes), season with salt, and remove from heat.

6. 6

   Serve hot, optionally with rice or flatbread.