Can I Use Canned Chickpeas Instead of Dried Chickpeas?

Yes, absolutely! Canned chickpeas are a convenient option, as they are pre-cooked and ready to use. If you opt for canned chickpeas, drain and rinse them thoroughly before adding them to the curry. This step removes excess sodium and any unwanted preservatives. Pro Tip: If you prefer to use dried chickpeas, soak them overnight and boil them until soft before using them in the recipe.

Can I Make Chickpea and Spinach Curry Ahead of Time?

Yes, you can! In fact, curry tastes even better the next day as the flavors have more time to blend. You can make it ahead, refrigerate it for up to 3-4 days, and reheat it when ready to eat. If the curry thickens in the fridge, simply add a splash of water while reheating. Storage Tip: Store leftovers in an airtight container to keep them fresh.

Can I Freeze Chickpea and Spinach Curry?

Yes, it freezes well! Chickpea and Spinach Curry can be frozen for up to 2-3 months. Once cooled, place the curry in freezer-safe containers or freezer bags. When ready to eat, defrost it in the fridge overnight and reheat it on the stovetop or microwave. Pro Tip: If you’re using fresh spinach, consider blanching it first. This step helps spinach maintain its vibrant color during freezing.

How Can I Make Chickpea and Spinach Curry Thicker?

Here’s how you can thicken your curry: Reduce the liquid: Cook it uncovered so excess moisture evaporates. Add coconut milk: This not only thickens the curry but also gives it a creamy texture. Mash some chickpeas: Crush a few chickpeas with a spoon or fork and stir them back into the curry for a naturally thicker consistency. Pro Tip: If the curry accidentally becomes too thick, you can add a splash of water, vegetable broth, or coconut milk to loosen it.

Chickpea and Spinach Curry: A Dish Made with Love

Description

This Chickpea and Spinach Curry is a delicious, protein-packed dish simmered in a fragrant, spiced tomato and coconut sauce. It’s quick, easy, and perfect for a comforting meal!

Ingredients

Scale

1 can (400g) chickpeas, drained and rinsed
2 cups fresh spinach, chopped
1 onion, finely chopped
3 cloves garlic, minced
1-inch piece ginger, grated
1 can (400g) diced tomatoes
1 cup coconut milk
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon garam masala
½ teaspoon turmeric
½ teaspoon chili powder (optional)
½ teaspoon salt
1 tablespoon olive oil
½ cup water (if needed)
Fresh cilantro for garnish

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Instructions

Sauté Aromatics: Heat oil in a pan over medium heat. Add onion and cook until soft. Stir in garlic, ginger, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
Simmer the Sauce: Add diced tomatoes and cook for 5 minutes until slightly thickened. Pour in coconut milk and stir well.
Add Chickpeas & Spinach: Stir in chickpeas and simmer for 10 minutes. Add spinach and cook until wilted. Adjust seasoning with salt and garam masala.
Serve & Enjoy: Garnish with fresh cilantro and serve warm with rice or naan.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Calories: 280 kcal per serving