Chickpea and Spinach Curry with Vegetables

This Chickpea and Spinach Curry with Vegetables is a wholesome dish that combines protein-rich chickpeas with vibrant spinach and colorful vegetables, all simmered in a fragrant curry sauce. Perfect for a healthy midnight meal, this dish is both comforting and satisfying.

Ingredients

• Chickpeas - 1 can (400g), drained and rinsed
• Fresh spinach - 150g
• Red bell pepper - 1 medium, chopped
• Carrot - 1 medium, diced
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Coconut milk - 200ml
• Curry powder - 1 tablespoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon
• Fresh coriander - for garnish

Steps

1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
4. Add the chopped red bell pepper and diced carrot, cooking for another 5 minutes until softened.
5. Sprinkle in the curry powder, stirring well to coat the vegetables for about 1 minute.
6. Pour in the coconut milk and bring to a gentle simmer.
7. Add the drained chickpeas and fresh spinach, stirring until the spinach wilts, about 3-4 minutes.
8. Season with salt, black pepper, and lemon juice to taste.
9. Serve hot, garnished with fresh coriander.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from chickpeas, supporting muscle health.
• High in fiber, promoting digestive health and satiety.

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