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If you're looking for a great vegetable, protein chickpeas are an excellent option. Suppose seasoned and cooked just right chickpeas can even have a flavor close to chicken. This recipe for Curry Chickpeas with Spinach is one of our special dedications to our gluten-free and vegan followers. Indian Chickpea Recipes inspire the delicious blend of seasonings and spices. We have even given you the option of a tangy tomato-rich sauce or creamy coconut milk sauce, depending on your flavor cravings. Recipes like this are great as a snack, a meal on its own, or a perfect side dish for a well-balanced meal. We hope you enjoy it with a delicious butter bread!
- 3 tablespoons Coconut oil
- 1 medium Onion - diced
- 2 cloves Garlic - minced
- 2 teaspoons Cilantro/ Coriander - Minced
- 2 tablespoons Curry powder
- 1 tablespoon Amchar or Garam (hot) Masala Powder
- 1 can 15 ounces Tomatoes - Crushed or Diced
- 2 cups Spinach - chopped
- 2 cans of 15 ounces Chickpeas - drain & rinse
- Salt & Black Pepper to taste
- Water for cooking
- 1 can 13.5 ounces Coconut Milk
Once the oil is hot, add the onion, garlic, cilantro, and sauté for 2-3 minutes.
Add the curry powder, masala powder, tomatoes, and sauté for 2-3 minutes.
Add the spinach and sauté for 3-5 minutes.
Add the drained and rinsed chickpeas and cook for 5-10 minutes adding water for your preferred sauce consistency.
Replace the tomatoes with coconut milk and follow the exact instructions.
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