Everyday Chickpea Curry
Try this Everyday Chickpea Curry recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- kosher salt
- freshly ground black pepper
- 1 medium yellow onion diced
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 2 cloves garlic finely chopped
- 1 can (15 ounces) crushed tomatoes
- 1 teaspoon lime juice
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 cup full-fat coconut milk
- 1 tablespoon coconut or neutral-flavored oil
- 2 teaspoons finely chopped fresh ginger
- 1 can (15 ounces) chickpeas drained, and rinsed well (*iâ recommendâ goya brand)
- 1 cup fresh baby spinach leaves loosely packed
- 1/4 cup cilantro leaves roughly chopped, plus more for garnishing
- Carbohydrate 10.5518310413891 g
- Cholesterol 0 mg
- Fat 0.369310833339302 g
- Fiber 2.04920212199555 g
- Protein 1.87766812501907 g
- Saturated Fat 0.0695141666665807 g
- Serving Size 1 1 -3 Serving (103g)
- Sodium 94.2635166673637 mg
- Sugar 8.50262891939355 g
- Trans Fat 0.0978417083353123 g
- Calories 48 calories
Heat the oil in large skillet over medium heat. Add the onion, salt lightly, and sauté for 8 to 10 minutes, stirring occasionally, or until the onion is very soft and translucent. Add the garlic and sauté for an additional minute or so. Add the spices and sauté, stirring constantly, for 30 seconds or until aromatic.Add the crushed tomatoes, chickpeas, coconut milk and bring to a very low simmer. Cook for 10 to 15 minutes. Add the spinach leaves and stir to combine. The heat of the mixture will wilt the spinach fairly quickly.Stir in the lime juice and chopped cilantro. Season to taste with salt and pepper. Serve with rice or toasted naan.
