Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, curry chickpeas with spinach. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Tender chickpeas in a tomato-onion gravy with soft spinach, boldly flavored with just a handful of spices, this curry is the absolute business. This recipe will make four large servings, or six if served with some basmati rice, naan bread, and perhaps a tangy tasty kachumber salad to round it off. A quick delicious Indian-style curry with spinach, chickpeas, onions, and/or whatever veggies you have. I have added cauliflower, potatoes, and sweet potatoes to this recipe in the past.
Curry Chickpeas with Spinach is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Curry Chickpeas with Spinach is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook curry chickpeas with spinach using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Curry Chickpeas with Spinach:
- Make ready 2 can Chickpeas (Garbanzo Beans)
- Prepare 1 can Unsweetened Coconut Milk
- Take 2 tbsp Curry Powder
- Take 2 Handfuls of fresh Spinach
- Take 1 clove Garlic
- Get 1 onion
- Get 1 Salt
- Get 1 Pepper
Made with canned chickpeas and frozen spinach, this dairy-free, Chickpea & Spinach Curry is not only simple and easy to make, but it's tastebud tantalizingly delicious and oh so hearty! Creamy Chickpea and Spinach Curry This easy vegan chickpea and spinach curry in a creamy tomato sauce is quick to make and so delicious! With a homemade tomato curry paste which is well spiced (you can adjust the heat) and creamy coconut milk it's the perfect dairy free curry sauce. And you probably have all the ingredients in your pantry!
Instructions to make Curry Chickpeas with Spinach:
- Cook down onions in oil of choice on medium heat. Then add garlic.
- Drain and rinse chickpeas. Add them into pot.
- Add curry powder and seasonings and stir.
- Stir and heat chickpeas all the way through.
- Add coconut milk and stir.
- Cover and let simmer for 15 mins.
- Add in fresh spinach and turn off heat.
With a homemade tomato curry paste which is well spiced (you can adjust the heat) and creamy coconut milk it's the perfect dairy free curry sauce. And you probably have all the ingredients in your pantry! Stir in the chickpeas and tomatoes. Remove from heat then stir in the spinach, until it wilts. Add ¼ cup of water to the skillet along with the spinach and continue to sauté for a few minutes until the spinach has wilted.
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