Curried Chickpeas and Spinach

A warm vegetarian side built from chickpeas, spinach, onion, ginger, garlic, tomatoes, and coconut milk, finished with cumin, coriander, turmeric, and garam masala. The sauce is reduced until lightly thickened so it clings to the chickpeas without becoming heavy.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 15 ml vegetable oil
• 150 g yellow onion finely chopped
• 12 g garlic minced
• 15 g fresh ginger peeled and grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 2 tsp garam masala
• 0.5 tsp red chili flakes
• 0.75 tsp fine salt divided
• 0.5 tsp black pepper ground
• 400 g canned diced tomatoes
• 480 g chickpeas canned, drained and rinsed
• 400 ml coconut milk full-fat
• 120 ml water
• 150 g spinach fresh, tough stems removed
• 0.25 tsp fine salt divided
• 15 ml lemon juice freshly squeezed
• 10 g cilantro chopped

Instructions

1. Heat the vegetable oil in a 3.5 L saucepan over medium heat. Add the onion and cook, stirring, until softened and lightly translucent. Onion looks softened and starts to turn glossy, about 5 minutes.
2. Add the garlic, ginger, cumin, coriander, turmeric, chili flakes, 0.75 tsp of the salt, and black pepper. Cook, stirring, until fragrant. Spices smell toasted and the garlic is no longer raw, about 45 seconds.
3. Stir in the tomatoes, chickpeas, coconut milk, and water. Bring to a gentle simmer, then cook uncovered, stirring occasionally, until the sauce thickens slightly. Sauce is bubbling gently and has reduced enough to coat a spoon, about 10 minutes.
4. Add the spinach in handfuls and stir until wilted. Cook just until the leaves are tender and deep green, then season with the remaining salt and lemon juice. Spinach is fully wilted and the curry tastes balanced, about 2 minutes.
5. Taste and adjust with a little more salt only if needed. Serve hot, topped with cilantro if using. Curry is hot throughout and the herbs look fresh and bright.