Chickpea Spinach Lemon Curry

Ingredients

• 1 can (15 oz / 425 g) chickpeas (canned, drained and rinsed)
• 4 cups fresh spinach
• 1 cup (240 g) crushed tomatoes
• 1/2 medium onion
• 2 cloves garlic
• 1 tsp ginger (fresh, grated)(optional)
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1/2 tsp ground cumin(optional)
• 1/2 tsp ground turmeric(optional)
• 1/2 tsp salt
• 1/4 tsp black pepper(optional)
• 2 tbsp lemon juice
• 1 tsp lemon zest(optional)
• 1/4 cup water(optional)
• 1 to taste cooked basmati rice or naan (for serving)

Instructions

1. 1

   Prep (10 minutes): Finely chop the onion. Mince the garlic (and grate ginger if using). Rinse and drain the chickpeas. Measure spices and lemon juice.

2. 2

   Cook (20 minutes): Heat olive oil in a saucepan over medium heat. Sauté onion for 3–4 minutes until softened, then add garlic (and ginger) and cook 30 seconds.

3. 3

   Add curry powder, cumin, and turmeric (if using) and stir for 30 seconds to bloom the spices. Stir in crushed tomatoes, chickpeas, salt, pepper, and water if needed; simmer 12–14 minutes, stirring occasionally, until slightly thickened.

4. 4

   Add spinach a handful at a time and cook 2–3 minutes until wilted. Turn off heat and stir in lemon juice (and zest if using). Taste and adjust salt.

5. 5

   Serve over cooked basmati rice or with naan.