🫘 Vegan Chickpea Curry

Nutrition Facts (per serving)

🥘 Ingredients(4 servings)

• 2 × 400g cans Chickpeas (canned)(drained and rinsed)
• 400ml can Coconut milk
• 400g can Tomatoes(crushed)
• 1 large Onion(diced)
• 4 cloves Garlic(minced)
• 1 inch Fresh ginger(grated)
• 2 tbsp Curry powder
• 1 tsp Cumin
• ½ tsp Turmeric
• 2 tbsp Olive oil
• 2 cups Spinach(fresh or frozen)
• to taste Salt

📋 Instructions

1. 1

   Heat oil in a large pot over medium heat. Sauté onion 5 minutes until soft and translucent.

2. 2

   Add garlic, ginger, curry powder, cumin, and turmeric. Cook 1 minute, stirring constantly.

   Blooming spices in oil unlocks their full flavor.
3. 3

   Add crushed tomatoes. Cook 5 minutes until sauce thickens and oil starts to separate.

4. 4

   Add chickpeas and coconut milk. Stir well, bring to a gentle boil.

5. 5

   Reduce heat and simmer 10 minutes. Add spinach in the last 2 minutes.

6. 6

   Taste and adjust salt and spice. Serve with brown rice or flatbread.