Chickpea Spinach Curry (15-Minute)

Ingredients

• 1 (15-oz) canned chickpeas (drained and rinsed)
• 4 cups fresh spinach
• 1/2 cup coconut milk
• 1/2 cup crushed tomatoes
• 1/2 medium onion
• 2 cloves garlic
• 1 tsp ginger(optional)
• 1 tbsp curry powder
• 1/2 tsp ground cumin(optional)
• 1/4 tsp ground turmeric(optional)
• 1/4 tsp salt
• 1/8 tsp black pepper(optional)
• 1 tbsp olive oil
• 1 tbsp lime juice(optional)
• to serve cooked rice or naan (for serving)

Instructions

1. 1

   Prep (10 minutes total): Finely chop the onion and mince the garlic. Rinse and drain the chickpeas. If using fresh ginger, mince it. Measure curry powder, cumin, and turmeric.

2. 2

   Cook (15 minutes): Heat olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes until softened, then add garlic (and ginger if using) and cook 30 seconds.

3. 3

   Add curry powder, cumin, and turmeric; stir for 30 seconds to bloom the spices. Stir in crushed tomatoes and simmer 5 minutes.

4. 4

   Add chickpeas and simmer 3–4 minutes, stirring occasionally, until warmed through and slightly thickened.

5. 5

   Stir in spinach a handful at a time until wilted, about 2 minutes. Turn off heat and stir in lime juice if using. Taste and adjust salt/pepper. Serve over rice or with naan.