Vegan Chickpea Curry

This Vegan Chickpea Curry is a hearty and flavorful dish, perfect for a quick American lunch. Packed with protein and spices, it offers a delightful blend of textures and tastes that will satisfy your cravings.

Ingredients

• Canned chickpeas - 1 can (400g), drained and rinsed
• Coconut milk - 200ml
• Canned diced tomatoes - 1 can (400g)
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Ginger - 1 inch piece, grated
• Spinach - 100g, fresh
• Curry powder - 2 tablespoons
• Cumin - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• 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 another minute until fragrant.
4. Add the curry powder, cumin, and turmeric, stirring for about 30 seconds to release the spices' aromas.
5. Pour in the diced tomatoes and coconut milk, stirring to combine.
6. Add the drained chickpeas and season with salt and black pepper to taste.
7. Bring the mixture to a simmer and cook for 15 minutes, allowing the flavors to meld.
8. Stir in the fresh spinach and cook for an additional 5 minutes until wilted.
9. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 54 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas.
• Contains healthy fats from coconut milk.
• High in dietary fiber, promoting digestive health.

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