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Chickpeas are an incredible source of nutrition, packed with protein and fiber that help make meals more filling and satisfying. Just one cup of cooked chickpeas contains approximately 15 grams of protein and 12 grams of dietary fiber, making them an excellent choice for vegetarians and vegans looking to meet their protein needs.

Chickpea and Spinach Curry

Discover the vibrant and nutritious Chickpea & Spinach Delight, a creamy curry that beautifully blends earthy chickpeas with fresh spinach. This recipe is not only simple to make but also packed with protein, fiber, and essential vitamins, making it an excellent choice for health-conscious eaters. Perfect for busy weeknights or casual gatherings, this dish offers rich flavors and a delightful cooking experience. Join us on this culinary journey and savor every bite!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

4 cups fresh spinach, washed and roughly chopped

1 medium onion, finely chopped

2 cloves garlic, minced

1-inch piece of ginger, grated

1 can (14 oz) diced tomatoes

1 cup coconut milk

2 tablespoons olive oil

1 teaspoon cumin seeds

1 teaspoon ground turmeric

1 teaspoon garam masala

½ teaspoon red chili powder (adjust for spice)

Salt to taste

Fresh cilantro for garnish

Lemon wedges for serving

Instructions
 

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Add the chopped onion and cook until they become translucent, about 5-7 minutes.

    Add Garlic & Ginger: Stir in the minced garlic and grated ginger, cooking for an additional minute until they release their aroma.

      Spice It Up: Sprinkle in the turmeric, garam masala, and red chili powder. Stir well to combine and cook the spices for about 1 minute, allowing their flavors to bloom.

        Incorporate Tomatoes: Pour in the diced tomatoes along with their juices. Cook for about 5-7 minutes, stirring occasionally until the tomatoes break down and the mixture becomes slightly saucy.

          Chickpeas & Spinach: Add the chickpeas to the pot, followed by the chopped spinach. Stir gently to combine, allowing the spinach to wilt and cook down for about 3-4 minutes.

            Creamy Coconut Addition: Pour in the coconut milk, stirring to blend everything together. Reduce the heat to low and let the curry simmer for 10-15 minutes, allowing the flavors to meld. If it gets too thick, splash in a bit of water to reach desired consistency.

              Final Seasoning: Taste and season with salt as needed. Let it simmer for an additional 5 minutes to enhance the flavors.

                Serve: Remove from heat and garnish with fresh cilantro. Serve hot with lemon wedges on the side, alongside rice or warm naan for a complete meal.

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings