Chickpea Curry

Hearty chickpeas and fresh spinach simmered in a rich, aromatic tomato-coconut curry sauce, served with warm naan bread for an authentic Indian-inspired experience.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: Indian
• Difficulty: Easy
• Cost: $3.38/serving

Dietary

• Dairy-Free
• Egg-Free
• High-Fiber
• Nut-Free
• Pescatarian
• Soy-Free
• Vegetarian

Tags

• quick
• healthy
• savory

Ingredients

• 2 can chickpeas (rinsed and drained)
• 1 can coconut milk (full-fat)
• 1 can crushed tomatoes
• 5 ounce fresh spinach
• 1 yellow onion (chopped)
• 3 clove garlic (minced)
• 1 teaspoon fresh ginger (grated or paste)
• 2 tablespoon curry powder
• 1 teaspoon ground cumin
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 4 piece naan bread
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and sauté for 3-5 minutes until softened. Stir in minced garlic and grated ginger, cooking for 1 minute more until fragrant.
2. Add curry powder, ground cumin, turmeric powder, and cayenne pepper (if using) to the pot. Cook for 1 minute, stirring constantly, to toast the spices.
3. Pour in the crushed tomatoes and coconut milk. Stir well to combine. Add the rinsed chickpeas, kosher salt, and black pepper. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 8-10 minutes, allowing the flavors to deepen.
4. Stir in the fresh spinach and cook until wilted, about 2-3 minutes. While the curry simmers, warm the naan bread according to package directions.
5. Serve the fragrant chickpea curry hot with warm naan bread. Garnish with fresh cilantro if desired.

Notes

If you prefer a milder curry, omit the cayenne pepper. The curry thickens as it cools, so you might add a splash of water or vegetable broth when reheating leftovers.

Nutrition (per serving)

• Calories: 440
• Protein: 15 g
• Carbohydrates: 54 g
• Fat: 19 g
• Fiber: 12 g
• Sodium: 750 mg
• Saturated Fat: 12 g
• Sugar: 10 g