Indian Chickpea Spinach Curry (Quick)

Ingredients

• 1 can (15 oz / 425 g) chickpeas (canned, drained and rinsed)
• 4 cups spinach (fresh or frozen)
• 1/2 medium onion (finely chopped)
• 2 cloves garlic (minced)
• 1 tsp ginger (minced, optional but recommended)(optional)
• 2 tbsp tomato paste
• 1 cup (240 ml) crushed tomatoes
• 1/4 cup (60 ml) coconut milk or heavy cream(optional)
• 2 tbsp plain yogurt(optional)
• 1 tbsp olive oil (or vegetable oil)
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/4 tsp chili powder (or cayenne)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup (60 ml) water (as needed to adjust thickness)(optional)

Instructions

1. 1

   Prep (10 minutes): Chop onion, mince garlic (and ginger if using). Rinse chickpeas. Wash spinach (if using fresh).

2. 2

   Cook (20 minutes): In a pot, heat oil over medium heat. Sauté onion for 3–4 minutes until softened, then stir in garlic (and ginger) for 30 seconds.

3. 3

   Add spices: Stir in cumin, coriander, turmeric, garam masala, chili powder, salt, and pepper. Cook 30 seconds to bloom the spices, then add tomato paste and cook 1 minute.

4. 4

   Simmer base: Add crushed tomatoes (and water if needed). Simmer 8–10 minutes, stirring occasionally, until slightly thickened.

5. 5

   Add chickpeas and spinach: Stir in chickpeas and cook 5 minutes. Add spinach and cook 2–3 minutes until wilted and tender.

6. 6

   Finish: Turn off heat. Stir in coconut milk or cream if using, or add yogurt off-heat (stir gently). Adjust salt and serve.