Easy Chickpea Curry
This easy chickpea curry takes less than 30 minutes to whip up and is made with healthier, plant based ingredients. It's sure to be a quick and easy weeknight dinner that the whole family will enjoy! Serve with naan bread and rice, or even enjoy it on it's own.
Ingredients
- 2 tbsp olive oil
- 1/2 tsp cardamom
- 3 cloves garlic minced
- 1 tsp fresh ginger minced
- 1 1/4 c onions diced
- 1 1/4 c tomatoes diced
- 1 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp cumin
- 1 1/2 tbsp tomato paste
- 1 c vegetable stock
- 2 1/2 c chickpeas drained and rinsed
- 1 c coconut milk
- 2 c spinach
- 1 tsp garam masala
- Cilantro optional for garnish
Instructions
- Heat 1-2tbsp olive oil in a large pan over med-high heat.
- Add in onions and sauté about 3 minutes until translucent. Then add in cardamom, garlic, and ginger and cook 1 min.
- Reduce heat to medium. Add diced tomatoes and sauté for 3 minutes (you can help break down by squishing with the back of a spoon once soft)
- Add the turmeric, salt, cumin, and tomato paste and stir to combine.
- Pour in vegetable stock and stir. Then, add in the chickpeas and stir/simmer for 2 minutes.
- Stir in the coconut milk, followed by the spinach and garam masala. Simmer on medium-low for 5 minutes.
- Remove from heat and serve with rice and naan bread!