Mareco Chickpea Spinach Curry

Ingredients

• 1 can (15 oz / 425 g) chickpeas (canned, drained and rinsed)
• 4 cups (packed) fresh spinach
• 1 small onion
• 2 cloves garlic
• 1 tsp ginger (fresh, grated)(optional)
• 1.5 tbsp curry powder
• 0.5 tsp ground turmeric(optional)
• 1 tsp ground cumin(optional)
• 1 tbsp tomato paste
• 0.5 cup coconut milk (light or regular)(optional)
• 0.75 cup vegetable broth (or water)
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper(optional)
• 1 cup cooked rice (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. Wash and roughly chop the spinach.

2. 2

   Cook (25 minutes): Heat olive oil in a pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic (and ginger if using) and cook for 30 seconds.

3. 3

   Add curry powder, turmeric (if using), cumin (if using), and tomato paste. Cook for 1 minute, stirring to coat the onions.

4. 4

   Pour in broth and add chickpeas. Simmer gently for 10 minutes, stirring occasionally, until the sauce thickens slightly.

5. 5

   Stir in spinach a handful at a time until wilted, about 3–5 minutes. Stir in coconut milk (if using) and season with salt and pepper. Simmer 2 minutes more.

6. 6

   Serve over rice.