Chickpea Spinach Curry

Ingredients

• 1 can (15 oz / 425 g) canned chickpeas (drained and rinsed)
• 1 cup (240 ml) crushed tomatoes
• 4 cups (about 120 g) fresh spinach
• 1 small (about 100 g) onion
• 2 cloves garlic
• 1 tsp (about 5 g) ginger
• 1.5 tbsp curry powder
• 1 tsp ground cumin
• 0.5 tsp ground turmeric
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp olive oil
• 0.5 cup (120 ml) water or vegetable broth(optional)
• 1 cup cooked rice (for serving)

Instructions

1. 1

   Prep (10 minutes): Finely chop the onion. Mince the garlic. Grate or mince the ginger. Rinse and drain the chickpeas. Rinse the spinach.

2. 2

   Cook (25 minutes): Heat olive oil in a pot over medium heat. Sauté onion for 5 minutes until softened, then stir in garlic and ginger for 1 minute until fragrant.

3. 3

   Add curry powder, cumin, and turmeric; cook for 30 seconds, then pour in crushed tomatoes and water/broth. Simmer 10 minutes, stirring occasionally, until the sauce thickens slightly.

4. 4

   Stir in chickpeas and simmer 6–8 minutes until heated through and the curry becomes creamy/thick. Add spinach and cook 2–3 minutes until wilted. Season with salt and black pepper.

5. 5

   Serve over rice and spoon extra curry on top.