Ingredients
1 tablespoon olive oil or avocado oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon grated ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper (optional)
1 (14-ounce / 400 ml) can coconut milk
1 (15-ounce / 425 g) can chickpeas, drained and rinsed
1 cup chopped tomatoes (about 2 medium tomatoes)
4 cups fresh spinach leaves
Salt, to taste
Juice of 1/2 lemon
Optional: Fresh cilantro for garnish
Instructions
Heat oil in a large pot or deep skillet over medium heat.
Add chopped onions and sauté for 5 minutes until softened.
Stir in garlic and ginger, cooking for another minute.
Add the spices—cumin, coriander, turmeric, and cayenne—coating the onions evenly and allowing them to bloom for 1 to 2 minutes.
Pour in the coconut milk and stir well to combine.
Add the chickpeas and chopped tomatoes, bringing the mixture to a gentle simmer.
Cover and cook for 10-15 minutes, allowing the flavors to meld and the tomatoes to soften slightly.
Add the spinach and cook for an additional 3-5 minutes until wilted but still vibrant.
Season with salt and stir in the lemon juice just before turning off the heat.
Garnish with fresh cilantro if desired and serve warm.
Notes
Use fire-roasted or fresh tomatoes for more depth.
For a heartier meal, serve over rice or quinoa.
Leftovers can be stored in the fridge for up to 3 days and are perfect for meal prepping.
Adjust spice level to taste by increasing or reducing cayenne or adding a pinch of cumin in stages to taste.
- Prep Time: 15
- Cook Time: 25
- Category: Cozy Chicken
- Method: Stir-frying and Simmering
- Cuisine: Indian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 16g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg