Chickpea Spinach Curry (Weeknight Style)

Ingredients

• 1 can (15 oz / 425 g) chickpeas (canned, drained and rinsed)
• 4 cups (about 120 g) fresh spinach
• 1 small onion
• 2 cloves garlic
• 1 tbsp ginger (fresh, grated)(optional)
• 1 tbsp olive oil
• 2 tsp curry powder
• 1 tsp ground cumin(optional)
• 1/2 tsp ground turmeric(optional)
• 1/2 tsp salt
• 1/4 tsp black pepper(optional)
• 1 tbsp tomato paste
• 1 cup (240 ml) crushed tomatoes
• 1/2 cup (120 ml) coconut milk
• 1/4 cup (60 ml) water(optional)
• as needed naan or cooked rice (to serve)(optional)

Instructions

1. 1

   Prep (10 minutes): Finely dice the onion. Mince the garlic (and grate ginger if using). Rinse and drain the chickpeas. Roughly chop the spinach if stems are thick.

2. 2

   Cook (20 minutes): Heat olive oil in a pot over medium heat. Sauté onion for 4–5 minutes until softened. Add garlic (and ginger) and cook 30 seconds.

3. 3

   Stir in curry powder, cumin (if using), turmeric (if using), salt, and pepper. Add tomato paste and cook 1 minute to toast the spices.

4. 4

   Add crushed tomatoes, chickpeas, and water (if using). Simmer for 10 minutes, stirring occasionally, until the sauce thickens.

5. 5

   Add spinach and cook 2–3 minutes until wilted. Stir in coconut milk and simmer 1–2 minutes to combine and thicken.

6. 6

   Serve hot with naan or rice.