Ingredients
Scale
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 thumb-sized piece of ginger, grated
- 2 cans of chickpeas, drained and rinsed
- 1 can of chopped tomatoes
- 1 can of coconut milk
- 2 tablespoons of olive oil
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- Chili flakes, to taste
- Salt and pepper, to taste
- Lime juice, to taste
- Spinach (optional)
Instructions
- In a pan, heat olive oil and sauté chopped onion, garlic, and ginger until soft.
- Add curry powder, cumin, turmeric, paprika, and chili flakes; toast for a minute.
- Pour in chopped tomatoes and simmer for 5 minutes.
- Add chickpeas and coconut milk; stir and let simmer for 15 minutes until thickened.
- Season with salt, pepper, and lime juice; taste and adjust spices as needed.
- If desired, stir in spinach just before serving.
Notes
Leftovers taste even better the next day. Can be served with basmati rice, naan bread, or yogurt.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg