Chickpea Spinach Curry
User Reviews
5.0
54 reviews
Excellent
-
Total Time
30 mins
-
Servings
6 people
-
Calories
230 kcal
-
Course
Main Course
-
Cuisine
Indian
Chickpea Spinach Curry
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This Chickpea and Spinach Curry is our version of chana masala, a spiced chickpea dish packed full of flavor!
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Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic, minced about 1 tablespoon
- 1 tablespoon fresh jalapeno diced
- 1 tablespoon fresh ginger minced
- 1 1/2 tablespoons garam masala
- 1 1/2 teaspoon Turmeric
- 1/4 teaspoon chili powder
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cups chickpeas cooked, or 2 15 oz cans
- 2 1/2 cups tomatoes diced
- 1/2 cup coconut milk
- 4 cups packed baby spinach 6 oz
- 1/4 cup fresh cilantro
- 2 teaspoons fresh lemon juice
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Instructions
- Heat olive oil on medium in a cast iron or large saute or skillet.
- Add onions and saute for 4-5 minutes, stirring to coat onions in oil.
- Meanwhile, add salt, pepper, garam masala, turmeric, and chili powder to a small bowl and set aside. Prep coonut milk, tomatoes, and chickpeas and set aside.
- Add diced garlic, ginger, and jalapeno to onions, stir, and cook for another minute.
- Add spices, and stir coating onions and garlic. Let spices cook and toast for about 60-90 seconds.
- Add chickpeas, tomatoes, and coconut milk and mix.
- Turn down to medium low, cover and let cook for 10 minutes, stirring often. Especially be sure to scrape up any bits off of the bottom of the pan.
- Add fresh spinach, half at a time, mixing it with chickpeas before adding the rest. Stir frequently until all spinach is wilted, another couple of minutes.
- Finish with 2 teaspoons of lemon juice and fresh cilantro and mix.
- Serve over rice or garlic naan.
Equipments used:
Notes
- Cooking chickpeas:
- Cooking chickpeas
- This is our favorite way to cook dried chickpeas. But you of course can also use canned.
- Customize:
- Customize:
- Adjust the heat level by first cutting the chili powder. For a completely mild chickpea curry, omit jalapeno, too.
- Substitute:
- Substitute
- Tomatoes: Use 1-2 cans of diced tomatoes for the fresh.
- Onion: Use white or yellow.
- Spinach: Use frozen for fresh, but be sure to thaw and drain thoroughly.
- Store:
- Store:
- In an airtight container, store in the fridge for 3-4 days or freezer for 2-3 months.
Nutrition Information
Show Details
Calories
230kcal
(12%)
Carbohydrates
30g
(10%)
Protein
9g
(18%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
612mg
(26%)
Potassium
614mg
(18%)
Fiber
9g
(36%)
Sugar
7g
(14%)
Vitamin A
2513IU
(50%)
Vitamin C
22mg
(24%)
Calcium
81mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 612mg | 26% |
| Potassium | 614mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 2513IU | 50% |
| Vitamin C | 22mg | 24% |
| Calcium | 81mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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