Spiced Chickpea and Spinach Curry

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 teaspoon of cumin seeds and let them sizzle for 30 seconds until fragrant.

3. 3

   Stir in 1 large finely chopped onion and cook for 5-7 minutes until softened and translucent.

4. 4

   Add 3 minced garlic cloves and 1 inch of grated ginger, then sauté for 1 minute until aromatic.

5. 5

   Incorporate 1 teaspoon of turmeric powder, 2 teaspoons of coriander powder, 1 teaspoon of garam masala, and 0.5 teaspoon of red chili powder, cooking for 30 seconds while stirring constantly.

6. 6

   Pour in 1 can (14.5 oz/410g) of undrained diced tomatoes and 1 can (13.5 oz/400ml) of full-fat coconut milk, bringing the mixture to a gentle simmer.

7. 7

   Add 2 cans (15 oz/425g each) of drained and rinsed chickpeas along with 1 teaspoon of salt, cooking for 10-15 minutes to allow the flavors to meld.

8. 8

   Stir in 10 ounces (280g) of fresh spinach and cook until just wilted, then garnish with 0.25 cup of fresh chopped cilantro before serving.