Chickpea Spinach Coconut Curry

Ingredients

• 1 can (15 oz / 425 g) canned chickpeas (drained and rinsed)
• 4 cups (about 120 g) fresh spinach
• 1 can (13.5 oz / 400 ml) coconut milk (full-fat)
• 1 small (about 120 g) onion
• 3 cloves garlic
• 1 tbsp, grated ginger
• 2 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lime juice
• 1 tbsp olive oil

Instructions

1. 1

   Prep (10 minutes): Finely chop the onion. Mince the garlic and grate the ginger. Rinse and drain the chickpeas. Measure spices and set everything by the stove.

2. 2

   Cook (20 minutes): Heat olive oil in a pot over medium heat. Sauté onion for 5 minutes until softened. Stir in garlic and ginger and cook for 1 minute.

3. 3

   Cook (20 minutes): Add curry powder, cumin, and turmeric; stir for 30 seconds to bloom the spices. Add chickpeas and coconut milk, then bring to a gentle simmer for 10 minutes, stirring occasionally.

4. 4

   Cook (20 minutes): Add spinach in batches, stirring until wilted, about 3–4 minutes. Season with salt and black pepper, then turn off heat and stir in lime juice.