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Chickpea Curry Recipe

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This recipe for Chickpea Curry is from Grandma's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans chickpeas 15 ounces per can, rinsed and drained
1 can coconut milk (13.5oz)
2 teaspoon garam masala
2 teaspoon turmeric
1 teaspoon ginger powder
1/2 teaspoon chili flakes
1 medium-size onion, chopped
2 cloves of garlic, minced
1 tablespoon olive oil
10 oz fresh baby spinach, uncooked (10 cups, loosely packed - you can use 10 oz frozen spinach instead of fresh)
salt
4 lemon wedges (optional)
Fresh coriander (optional)
Directions:
Directions:
Heat the oil in a large pan. When the oil is smoking hot lower the heat and add the spices (see additional notes below).
After a few seconds, add the chopped onions and the minced garlic.
Once the onion and garlic are golden brown (around a minute), add the chickpeas and the coconut milk. Add salt to taste.
Cook for 5 minutes, then add the washed fresh spinach, stir well and cover.
Let the spinach wilt for a couple of minutes. And it's ready to serve.
You can add a splash of fresh lemon juice and some freshly chopped coriander if you like. But it's not essential.
This curry is delicious with basmati rice or naan bread.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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