Chickpea Curry Recipe
Spicy chickpeas simmered with coconut milk and served with rice.
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Ingredients
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Main Ingredients
Spices
For Serving
Method
Preparation
- 1
Cook the Rice
Prepare the rice according to the package instructions. Set aside when done.
Cooking the Curry
- 2
Sauté the Aromatics
In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- 3
Add the Spices
Stir in the curry powder, cumin, turmeric, and red chili powder. Cook for another minute to toast the spices.
- 4
Incorporate the Chickpeas and Tomato Paste
Add the chickpeas and tomato paste to the pot, stirring well to combine with the spices and aromatics.
- 5
Add Coconut Milk
Pour in the coconut milk and bring the mixture to a simmer. Reduce heat to low and let it cook for 10-15 minutes, stirring occasionally.
- 6
Add Spinach
Fold in the fresh spinach, allowing it to wilt and cook for about 2-3 minutes. Season with salt and black pepper to taste.
Serving
- 7
Serve the Dish
Spoon the chickpea curry over a serving of cooked rice. Garnish with chopped cilantro before serving.
