Creamy Coconut Chickpea Curry: A Flavorful and Nutritious Delight

Ingredients

• 1 can chickpeas (15 oz), drained and rinsed
• 1 can coconut milk (14 oz)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp red chili powder
• 1 medium bell pepper, diced (red or yellow)
• 1 cup spinach leaves
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 Prise Salt (to taste)
• 1 Prise Pepper (to taste)
• 1 bunch fresh cilantro, chopped (for garnish)
• 1 serving cooked rice or naan, for serving

Instructions

1. In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
2. Stir in the cumin, coriander, turmeric, garam masala, and red chili powder. Cook for 1-2 minutes to toast the spices, stirring frequently.
3. Add the diced bell pepper to the pan and cook for an additional 5 minutes until it softens.
4. Add the coconut milk and chickpeas to the pan, stirring to combine everything well. Bring the mixture to a gentle simmer and allow it to cook for about 10-15 minutes, letting the flavors meld together.
5. Once the chickpeas are warmed through and the curry has thickened slightly, fold in the spinach leaves and soy sauce. Cook for another 2-3 minutes until the spinach has wilted.
6. Taste and adjust the seasoning with salt and pepper as needed.
7. Garnish with fresh cilantro. Serve hot over cooked rice or with warm naan.