Quick Chickpea and Spinach Curry
A quick and flavorful chickpea and spinach curry that's rich in fiber and packed with gut-friendly ingredients, perfect for a wholesome meal.
5 min
Prep
15 min
Cook
4
Serves
310
Calories
Macros · per serving
9g protein
32g carbs
17g fat
Ingredients
For 4 servings
- 2 cups chickpeas
- 4 cups spinach
- 1 onion
- 2 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons tomato paste
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- salt — to taste
- black pepper — to taste
- 4 tablespoons plain yogurt
- 2 tablespoons lemon juice
Instructions
- 1
Chop the onion, mince the garlic, and grate the ginger.
- 2
Heat olive oil in a large pan over medium heat.
- 3
Add the onion, garlic, and ginger to the pan and sauté for 2-3 minutes until the onion is soft.
- 4
Stir in the cumin and coriander, and cook for 1 minute until fragrant.
- 5
Add the tomato paste, coconut milk, chickpeas, salt, and pepper. Stir to combine.
- 6
Simmer the mixture for 5 minutes, allowing the flavors to meld.
- 7
Add the spinach and cook for another 3 minutes until wilted.
- 8
Stir in the lemon juice, adjust seasoning if needed.
- 9
Remove from heat and serve warm with a tablespoon of yogurt on top of each serving.
Cook it this week.
NeatEat plans Quick Chickpea and Spinach Curry — and the rest of your week — around your budget, groceries included.