Chickpea Curry

This Chickpea Curry is a hearty and flavorful vegan dish, combining protein-rich chickpeas with aromatic spices and creamy coconut milk. Perfectly paired with rice or naan, it's a satisfying lunch option that delights the senses.

Ingredients

• Chickpeas - 1 can (400g), drained and rinsed
• Coconut milk - 200ml
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch piece, grated
• Tomato - 1 medium, diced
• Spinach - 100g, fresh
• Curry powder - 2 teaspoons
• Cumin seeds - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Salt - to taste
• Cilantro - for garnish
• Oil - 1 tablespoon (coconut or vegetable)
• Lemon juice - 1 tablespoon

Steps

1. Heat the oil in a medium pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.
2. Add the chopped onion to the pot and sauté until it becomes soft and translucent, about 5-7 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4. Add the diced tomato and cook for 3-4 minutes until it softens.
5. Sprinkle in the curry powder and turmeric, stirring well to coat the onion mixture for about 1 minute.
6. Pour in the coconut milk and add the drained chickpeas. Stir to combine and bring to a gentle simmer.
7. Allow the curry to simmer for 10-15 minutes, stirring occasionally, until heated through and slightly thickened.
8. Add the fresh spinach and cook for an additional 2-3 minutes until wilted.
9. Season with salt and freshly squeezed lemon juice to taste.
10. Serve hot, garnished with chopped cilantro, alongside rice or naan.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber, aiding in digestion and muscle health.
• Contains anti-inflammatory properties from spices like turmeric and ginger.

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