Chickpea Curry Recipe

Not just chickpeas, this spiced Indian curry with spinach, is simply delicious. Indeed, a healthy recipe with no magic. Just simple ingredients and aromatic spices. Instead of using ready-made fish or meat curry powders, this curry is made with a combination of spice powders, creating a full, well-rounded taste beyond a plain curry (VEGETARIAN POTATO CURRY).

 

Chickpeas for this curry are the canned version. Whether you prefer to boil your own or use canned, chickpeas are packed with protein, fiber, vitamins, and minerals. They are a great source for supporting heart health and sustained energy, for vegetarians and non-vegetarians alike.

Even nibbling on a few chickpeas gives health benefits.

Spinach is not only affordable but also nutrient-rich. Combined with chickpeas, coconut milk, and spices, this curry, also known as Chana Palak or Chana Saag,  is a super healthy curry.

 

Aromatic, thick, and a pleasure for the tastebuds. A tasty, one-pot, home-cooked meal that’s convenient and wholesome (INSTANT INDIAN PEPPER SOUP).

Ingredients for Chickpea Spinach Curry
1 tsp ginger paste
1 tsp garlic paste

1 medium sized tomato - sliced
1/4 cup thick coconut milk
1/2 tbsp dried fenugreek leaves
4 tbsp oil
Salt to taste
Water as needed

For the Curry Paste
1/2 tbsp plain chili powder
1 tsp turmeric powder
1 tsp coriander powder
1/2 tsp fennel powder
1/2 tsp cumin powder
A little garam masala
Mix these ingredients with some water for a thick paste 

How to Make Chickpea Curry 

Heat oil, sauté ginger paste and garlic paste until fragrant.
Add curry paste.
Cook and stir until aromatic and oil starts to separate.
Add sliced tomato and stir.

Pour in 1 1/2 cups of water.
Add spinach.
Stir and cook until spinach is softened.
Tip in chickpeas (without the liquid), pour in coconut milk and season with salt.

Stir and simmer to heat through. 

Remove from heat and sprinkle fenugreek leaves atop.