Creamy Chickpea Coconut Spinach (Print Version)
# Ingredients:
→ Base Ingredients
01 -
500 grams vegetable stock (2 cups)
02 -
1 large onion, finely chopped
03 -
400 grams crushed tomatoes (1 can)
04 -
2.5 cm ginger, grated
05 -
1 tablespoon olive oil
06 -
720 grams chickpeas (3 cans, drained) or 4½ cups cooked chickpeas
07 -
400 grams coconut milk (1 can)
08 -
100 grams spinach (4 cups), optional
09 -
3 cloves garlic, grated
→ Spices
10 -
1 teaspoon turmeric powder
11 -
1 teaspoon ground cumin
12 -
2 teaspoons curry powder
13 -
1 teaspoon garam masala
14 -
¼ teaspoon red pepper flakes
15 -
1 teaspoon ground coriander
16 -
2 twists black pepper
17 -
1 teaspoon salt
18 -
2 teaspoons sugar, optional
→ Serving Suggestions
19 -
Fresh cilantro
20 -
Greek-style yogurt
21 -
Basmati rice or naan bread
22 -
Fresh lemon juice
# Instructions:
01 -
Start by warming the olive oil in a skillet or a heavy-bottomed pot. Toss in the onions and cook them on medium-low for around 4 minutes, giving them a stir every so often.
02 -
Mix in grated ginger, garlic, and all your spices: curry powder, coriander, cumin, turmeric, and chili flakes. Stir them for a minute or so to toast. Add a splash of broth if it starts feeling dry.
03 -
Drop in the drained chickpeas and mix everything up for about a minute.
04 -
Pour in the veggie stock, coconut milk, and crushed tomatoes. Sprinkle in the salt and black pepper next.
05 -
Keep things bubbling gently for about 20 minutes until it’s as thick as you like. Don’t forget to stir every now and then.
06 -
Throw in the spinach and cook for another 2 minutes, just until it’s nice and wilted.
07 -
Sprinkle garam masala over the curry and stir well. Give it a taste and add more salt if needed. If it tastes too strong, a little sugar can balance things out.
08 -
Dish up your chickpea curry with naan, basmati rice, or maybe roti. Add fresh cilantro, a squeeze of lemon or lime, and a dollop of thick yogurt on top if you like.
# Notes:
01 -
Once cooled, it thickens up. Pour in more stock if you’d rather have it thinner.
02 -
Give it a stir here and there so it doesn’t stick and scorch at the bottom.