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Chickpea & Spinach Curry

Nutrient Highlights: Chickpeas (Protein, Fiber), Spinach (Iron, Vitamin A), Coconut Milk (Healthy fats)

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon curry powder
  • 1/2 teaspoon turmeric
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) coconut milk (full-fat)
  • 2 cups fresh spinach
  • 1/2 cup diced tomatoes (canned or fresh)
  • Salt and pepper to taste
  • Fresh coriander for garnish (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes, until softened.
  2. Add the garlic, ginger, curry powder, and turmeric. Cook for 1-2 minutes, until fragrant.
  3. Stir in the chickpeas, coconut milk, and tomatoes. Bring to a simmer and cook for 10-15 minutes to allow flavors to meld.
  4. Add the spinach and cook for another 2-3 minutes until wilted.
  5. Season with salt and pepper to taste. Garnish with fresh coriander and serve with brown rice or whole grain naan.

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