Chickpea and Vegetable Curry

This Chickpea and Vegetable Curry is a vibrant, hearty dish that combines the earthy flavors of chickpeas with colorful vegetables in a fragrant coconut milk base. Perfect for a healthy midnight meal, it’s both satisfying and nourishing.

Ingredients

• Canned chickpeas - 1 cup (240g), drained and rinsed
• Coconut milk - 1 cup (240ml)
• Olive oil - 1 tablespoon (15ml)
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Carrot - 1 medium, diced
• Bell pepper - 1 medium, diced
• Spinach - 2 cups (60g), fresh
• Curry powder - 2 teaspoons
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lime - 1, juiced
• Fresh cilantro - for garnish

Steps

1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
4. Add the diced carrot and bell pepper, cooking for another 5 minutes until they slightly soften.
5. Stir in the curry powder and cumin, cooking for 1 minute to release the spices' flavors.
6. Add the chickpeas and coconut milk, stirring to combine. Bring to a gentle simmer.
7. Reduce heat and let simmer for about 10 minutes, allowing the flavors to meld.
8. Add the fresh spinach and cook until wilted, about 2-3 minutes.
9. Season with salt, black pepper, and lime juice to taste.
10. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber from chickpeas, promoting satiety and digestive health.
• Rich in vitamins and antioxidants from vegetables, supporting overall health.

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