Chickpea Curry

A flavorful and aromatic chickpea curry made with coconut milk, tomatoes, and a blend of warming spices.

By RecipeBoss

Servings

Time Required

35 min

Ingredients

1.5 tbsp vegetable oil

1 medium onion

3 cloves garlic

1 inch ginger

1.5 tsp ground cumin

1 tsp ground coriander

0.5 tsp turmeric

0.25 tsp cayenne pepper

14.5 oz diced tomatoes

13.5 oz coconut milk

15 oz chickpeas

5 oz spinach

0.5 tsp salt

0.25 tsp black pepper

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1
Dice the onion.
2
Mince the garlic and grate the ginger.
3
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5-7 minutes.
5 min
4
Add the minced garlic and grated ginger to the pot and cook until fragrant, about 1 minute.
5
Stir in the ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for another minute until fragrant.
6
Pour in the diced tomatoes and coconut milk. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
7
Add the drained and rinsed chickpeas to the pot. Season with salt and black pepper.
8
Reduce heat to low, cover, and simmer for at least 15-20 minutes to allow flavors to meld.
15 min
9
Stir in the spinach and cook until wilted, about 2-3 minutes.
2 min
10
Taste and adjust seasoning if necessary. Serve hot.
11
Serve the chickpea curry hot.
12
Garnish with fresh cilantro if desired.

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