Indian Chickpea Curry with Spinach

Indian Chickpea Curry with Spinach

By Leslie Blythe  , ,   ,

May 12, 2017

Indian Chickpea Curry with Spinach is a super flavorful, vegetarian side dish. The fresh spinach provides a wide variety of important vitamins, minerals, and antioxidants. Chickpeas, which are also packed with many vital nutrients, are a great vegetarian source of protein and fiber.

  • Prep: 15 mins
  • Cook: 1 hr
  • Yields: 4 - 6 Servings

Ingredients

2 tablespoons olive oil

1 medium yellow onion, finely chopped

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

2 teaspoons ground coriander seed

2 teaspoons sweet paprika

1 teaspoon ground cumin

2 (15-ounce) cans chickpeas, drained and rinsed

2 cups canned diced tomatoes, with their juices

⅓ cup water

Kosher salt

Freshly ground black pepper

12 ounces baby spinach

¼ cup cilantro, chopped, plus more for garnish

Directions

1Warm the olive oil in a large, heavy saucepan over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 2 minutes. Add the coriander, paprika, and cumin and cook until fragrant, about 1 minute.

2Add the chickpeas, tomatoes with their juices, and water and stir to combine. Partially cover the pan, reduce the heat to low, and simmer for 20 to 30 minutes. Season with a big pinch of salt and black pepper.

3Add the spinach and measured cilantro, stir to combine, and simmer until the spinach is wilted and tender, about 10 minutes. Taste and season with additional salt if needed. Serve on a warmed platter or individual plates, garnished with additional cilantro leaves.

Recipe from Chowhound

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