Spicy Chickpea and Spinach Curry

This Spicy Chickpea and Spinach Curry is a hearty and flavorful dish that combines protein-packed chickpeas with nutrient-rich spinach, perfect for a late-night healthy meal. The blend of spices adds warmth and depth, making it a comforting choice for midnight cravings.

Ingredients

• Canned chickpeas - 1 can (400g), drained and rinsed
• Fresh spinach - 100g, roughly chopped
• Coconut oil - 1 tablespoon
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 inch piece, grated
• Canned diced tomatoes - 1 can (400g)
• Curry powder - 1 tablespoon
• Cayenne pepper - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Cilantro - for garnish (optional)
• Cooked brown rice or quinoa - 1 cup (for serving)

Steps

1. Heat the coconut oil in a medium-sized pot over medium heat.
2. Add the chopped onion and sauté for 5-7 minutes until translucent.
3. Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
4. Add the curry powder and cayenne pepper, stirring well to coat the onions.
5. Pour in the canned diced tomatoes and bring the mixture to a simmer.
6. Add the drained chickpeas and stir to combine, letting the curry simmer for about 10 minutes.
7. Stir in the chopped spinach and cook for another 5 minutes until the spinach is wilted.
8. Season with salt and black pepper to taste.
9. Serve hot over cooked brown rice or quinoa, garnished with fresh cilantro if desired.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 62 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 9 g
• Unsaturated Fat: 1 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber from chickpeas, promoting satiety and digestive health.
• Rich in vitamins A and C from spinach, supporting immune function and skin health.

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