Easy Creamy Chickpea Curry

Ingredients

• 1 tablespoonOlive oil
• 1 medium, dicedYellow onion
• 3 mincedGarlic cloves
• 1 tablespoon, gratedFresh ginger
• 2 tablespoonsCurry powder
• 0.5 teaspoonGround turmeric
• 0.5 teaspoonGround cumin
• 14.5 ounce can, undrainedCanned diced tomatoes
• 2 15-ounce cans, rinsed and drainedCanned chickpeas
• 13.5 ounce canFull-fat coconut milk
• 5 ouncesBaby spinach
• 0.5 teaspoonSalt
• 0.3 cup, chopped (for garnish)Fresh cilantro

Instructions

1. 1

   Heat olive oil in a large pot or deep skillet over medium heat. Add the diced onion and cook until softened, about 5-7 minutes.

   ⏱ 7 min
2. 2

   Add minced garlic and grated ginger to the pot and cook for another 1-2 minutes until fragrant.

   ⏱ 2 min
3. 3

   Stir in the curry powder, turmeric, and cumin. Cook for 1 minute, stirring constantly, to toast the spices.

   ⏱ 1 min
4. 4

   Pour in the undrained diced tomatoes, rinsed chickpeas, and full-fat coconut milk. Stir everything together. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld.

   ⏱ 15 min
5. 5

   Remove the lid and stir in the baby spinach until it wilts, which will take about 2-3 minutes. Season with salt to taste.

   ⏱ 3 min
6. 6

   Serve hot, garnished with fresh chopped cilantro, alongside basmati rice or warm naan bread.