Spinach and chickpeas curry

Another delicious and healthy recipe consists of my favourite ingredients; chickpeas and spinach. Chickpeas are an excellent source of plant-based protein, fibre, and other important micronutrients. Spinach is a rich source of iron, vitamin K, vitamin A, vitamin C and folate, and a good source of manganese, magnesium.

Tinned cans are a good option as they reduce cooking time and get this yummy recipe in 15 minutes, but you can use dried chickpeas. for dried chickpeas, soak them for 5-6 hours or overnight for better results.

ingredients

  • 2 tin chickpeas
  • 3 handful of spinach
  • 1 onion finely chopped
  • 3 cloves garlic minced or grated
  • 1 teaspoon freshly chopped ginger
  • 1 tin chopped tomatoes
  • 2 tablespoons red chilli powder
  • 1 tablespoon coriander powder
  • 1 teaspoon turmeric powder
  • half teaspoon salt
  • 1 tin coconut milk
  • 2 tablespoon Coconut butter /oil

Method

  • Put coconut butter in the pan, add onion and cook until light golden brown, and then add ginger and garlic and cook for 1 minute.
  • Now add tomatoes and all spices and give a good mix and cook for 2-3 minutes. Now add chickpeas mix well, add coconut milk and cook for 10 minutes and then add spinach.
  • Now give a good stir and cook on low flame for about 5 minutes. Garnish with onion and fresh coriander
  • Serve with either naan or rice.

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