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- 2 cups fresh spinach, washed and chopped - 1 can (15 oz) chickpeas, drained and rinsed - 1 can (14 oz) coconut milk - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1-inch piece of ginger, grated - 2 tablespoons curry powder - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - 1/2 teaspoon red chili flakes (adjust to taste) - 2 tablespoons vegetable oil - Salt to taste - Fresh cilantro for garnish (optional)

Savory Chickpea and Spinach Curry in 30 Minutes

Discover the deliciousness of Heavenly Chickpea & Spinach Curry, a perfect blend of flavors and nutrition. This rich and creamy dish is packed with protein and fiber, thanks to chickpeas, while spinach adds a wealth of vitamins and minerals. Quick and easy to make, it's ideal for busy weeknights. Serve it with basmati rice or naan for a satisfying meal that caters to a variety of dietary preferences. Enjoy a nourishing, plant-based delight!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 cups fresh spinach, roughly chopped

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece of fresh ginger, grated

1 can (14 oz) full-fat coconut milk

1 tablespoon curry powder

1 teaspoon ground turmeric

½ teaspoon cumin powder

½ teaspoon red chili flakes (adjust to your spice preference)

2 tablespoons olive oil

Salt, to taste

Fresh cilantro, chopped, for garnish

Cooked basmati rice or warm naan, for serving

Instructions
 

Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook for about 3-4 minutes until soft and translucent. Then, add the minced garlic and grated ginger, stirring them into the mixture. Cook for another 1-2 minutes until fragrant and lightly golden.

    Add Spices: Sprinkle the curry powder, ground turmeric, cumin powder, and red chili flakes over the sautéed aromatics. Stir well to combine and cook the spices for an additional minute, allowing their flavors to bloom.

      Incorporate Chickpeas: Add the drained and rinsed chickpeas to the skillet. Gently mix them with the spice-filled onion concoction, cooking for about 2 minutes so they can absorb the aromatic flavors.

        Pour in Coconut Milk: Gradually pour in the creamy coconut milk, stirring thoroughly to blend all the ingredients. Bring the mixture to a gentle simmer, then reduce the heat to low, allowing the curry to meld together beautifully.

          Add Spinach: Incorporate the roughly chopped spinach into the curry, mixing well. Continue to simmer for approximately 5 minutes, or until the spinach wilts and the curry thickens slightly. If the curry becomes too thick for your liking, add a splash of water or vegetable broth to adjust the consistency.

            Season to Taste: Taste the delicious curry and add salt to enhance the flavors. Let it cook for another minute or two to incorporate the seasoning.

              Serve: Remove the skillet from heat, and garnish the curry with freshly chopped cilantro for a vibrant touch. Serve the warm curry hot over fluffy basmati rice or alongside warm naan for a delightful meal.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: For an elegant presentation, serve the curry in a shallow bowl, garnished with an extra sprinkle of red chili flakes and a couple of cilantro leaves on top. Accompany it with a small bowl of rice on the side for a colorful and inviting display.