Chickpea curry with mild spinach

What does it include?

Ingredients

• 400 g cooked chickpeas
• 200 g fresh spinach
• 1 onion
• 2 cloves of garlic
• 1 tablespoon grated ginger
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 can of crushed tomato (400 g)
• 200 ml coconut milk
• Oil, salt and fresh cilantro

How to prepare it step by step?

Preparation

1. Finely chop onion and garlic, and grate fresh ginger.
2. In a large frying pan, heat oil over medium heat and sauté the onion for 5 minutes until it turns golden and releases its sweet aroma.
3. Add garlic, ginger, and spices (turmeric and cumin), stirring for 1-2 minutes until the spices are fragrant and well combined.
4. Pour in the crushed tomato, and cook for 5-6 minutes over medium heat, stirring occasionally to prevent sticking and to develop a rich, tomatoey base.
5. Stir in the cooked chickpeas and coconut milk, then simmer for 10-12 minutes over low heat, allowing the flavors to meld together.
6. Add fresh spinach, cooking for 2-3 minutes until it wilts and turns a vibrant green.
7. Taste and adjust salt as needed. Serve hot with basmati rice or naan bread, garnished with fresh chopped cilantro and a few slices of lemon if desired.