Chickpea Curry
This classic chickpea curry is so flavourful and has hints of all those authentic Indian spices you're looking for in a curry! It's naturally vegan, gluten-free and comes together in just 25 minutes for a perfect quick and cozy dinner!
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Ingredients
- 2 tablespoon olive oil
- 2 curry leaves
- ½ teaspoon cardamom
- 2 cloves
- 2 teaspoon garlic
- 1 teaspoon ginger
- 1 ¼ c diced onions
- 1 ¼ c diced tomatoes
- 1 teaspoon turmeric
- 1 teaspoon salt
- ½ teaspoon coriander
- 1 teaspoon chilli powder
- ½ teaspoon cumin
- 1 ½ tablespoon tomato paste
- 1 c water
- 2 ½ c chickpeas (drained and rinsed)
- 1 c coconut milk
- 2 c spinach
- 1 teaspoon garam masala
- Cilantro
Instructions
- Heat 1-2tbsp olive oil in a large pan on medium-high
- Add the curry leaves, cardamom, and cloves.
- Once leaves “pop” add garlic and ginger, followed by the onions. Sauté until onions are golden brown.
- Reduce heat to medium. Add diced tomatoes and sauté for 3 minutes. You can help them break down by squishing them with the back of a spoon once soft.
- Add the turmeric, salt, coriander, chilli powder, cumin, and tomato paste. Stir and cook for about 1 minute.
- Pour in 1 cup of water and stir to combine. 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 sprinkle on cilantro. Serve with rice or cauliflower rice, naan bread, and chutney!
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