India · Vegetable and Mushroom Dishes

Chickpea and Spinach Curry

Two cans of chickpeas, a bag of spinach, tomatoes, coconut milk, and a handful of spices.

35 min✻4 servings✻340 kcal
Chickpea and Spinach Curry

Ingredients

  • canned chickpeas800 g
  • fresh spinach200 g
  • onion1 piece
  • garlic cloves4 piece
  • fresh ginger1 tbsp
  • canned chopped tomatoes400 g
  • tomato paste2 tbsp
  • coconut milk200 ml
  • vegetable broth150 ml
  • vegetable oil2 tbsp
  • ground cumin1 tsp
  • ground coriander1 tsp
  • turmeric1 tsp
  • garam masala1 tsp
  • cayenne pepper0.5 tsp
  • salt1 tsp

Method

  1. 1Dice the onion, mince the garlic, and grate the ginger. Drain and rinse the chickpeas under cold water.
  2. 2Heat the oil in a large pan over medium heat. Cook the onion for 5 to 6 minutes until soft and starting to color at the edges. Add the garlic and ginger, stir for 1 minute.
  3. 3Add the cumin, coriander, turmeric, and cayenne. Stir constantly for 2 minutes — the spices need to fry in the oil, not just sit in liquid. This is where the flavor comes from.
  4. 4Add the tomato paste and stir for another 2 minutes until it darkens slightly. Then add the chopped tomatoes, chickpeas, broth, and coconut milk. Stir well.
  5. 5Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally. The sauce should reduce and thicken. If it still looks thin, mash a few chickpeas against the side of the pan with a spoon — the starch thickens the sauce without any flour.
  6. 6Add the spinach in handfuls, stirring between each addition until wilted. Stir in the garam masala. Taste and adjust salt. Serve over basmati rice or with flatbread.