Coconut Curried Chickpeas (veg, Gf) Recipe
bowl of sewed chickpeas in rich yellow curry sauce / side of bread
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and ginger, cooking for an additional 2 minutes until fragrant.
- 2
Add Spices
Sprinkle in the curry powder, stirring well to coat the onions and release the flavors. Cook for about 1 minute.
- 3
Combine Ingredients
Add the canned chickpeas (drained and rinsed), coconut milk, vegetable broth, and salt to the skillet. Stir well to combine all the ingredients.
- 4
Simmer
Bring the mixture to a gentle simmer. Reduce heat to low and allow it to cook for about 15 minutes, stirring occasionally. The sauce should thicken slightly.
- 5
Add Spinach
Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Adjust seasoning with black pepper and more salt if needed.
- 6
Serve
Serve warm in bowls with a side of bread for dipping.
