This chickpea spinach curry takes less than 15 minutes to whip up! It’s the perfect meal to cook when you need your dinner on the table quickly! Vegan + Gluten free
To name a few.
And today I’m brining you another recipe with the ever versatile humble chickpea, a chickpea spinach curry.
This chickpea spinach curry is the perfect meal to cook when you’re short on time
It’s ridiculously easy to whip, and it’s a great way to add plenty of spinach to your meal! Spinach shrink quite a lot when it’s cooked, so you can add a few extra handfuls if you want too without the spinach becoming too overpowering.
Spinach is leafy green that’s good to include in your diet! I don’t like using the term superfood, but if I would call some foods superfoods spinach would definitely be on the list! I mean, it’s loaded with
- Vitamin A – Essential for healthy eyes, skin and a strong immune system
- Vitamin K – Needed for blood coagulation
- Calcium – Important for strong bones and teeth!
- Folate – A key player in the production of red blood cells
- Iron – Essential for transporting oxygen in the body and for healthy brain function
- Magnesium – Needed for over 300 processes in the body
- Antioxidants – Spinach is packed with numerous antioxidants that can help to keep your eyes healthy, help to prevent cardiovascular disease and cancer and protect your cells against free radicals.
These are only a few of the health benefits of spinach. There are a lot more to this humble green, but I’ll cover that in a different post.
Spinach is one of the vegetables that’s great to always keep in the fridge as it’s perfect to add to smoothies, salads and or to have as a side salad!
If you make this recipe, comment and rate the recipe! And don’t forget to take a picture and hashtag it with #nutritionistmeetschef! I love to see your pictures!
A quick chickpea spinach curry that takes less than 15 minutes to make! Cook the rice /quinoa the night before and you'll have dinner on the table in no time! Vegan and gluten free!
- 1 onion
- 2 tsp coconut oil
- 2 garlic cloves
- 1 tsp ground coriander
- 0.5 tsp cumin
- 0.5 tsp ground ginger
- 1/4 tsp cinnamon
- pinch of chilli flakes or cayenne pepper
- pinch of black pepper
- small pinch of ground cardamom and gloves (optional)
- 400 ml coconut milk (about 1 can)
- zest from 1 lime
- 2 cans cooked chickpeas (around 400 g net weight, without brine)
- 15 cherry tomatoes (or 2 normal tomatoes)
- a few handfuls of spinach
- Rice or quinoa
- Coriander/cilantro, chilli cashew nuts
Chop the onion and garlic.
Heat a large pan with 1 tsp oil on medium heat. Add the onions and fry for a couple of minutes, until soft and translucent.
Add the chopped garlic, spices and the other 1 tsp of oil and fry for a minute or two whilst stirring.
Add the coconut milk and lime zest and simmer for 5 minutes. Add the drained and rinsed chickpeas, diced tomatoes (reserve a couple for garnish) and spinach to the curry and cook for a few minutes, until the chickpeas are warm and the spinach has wilted. Season with salt to taste.
Serve with cooked rice or quinoa, a salad and coriander/cilantro. Garnish with the rest of the tomatoes and finish the dish with a squeeze of lime!