Chickpea and Spinach Curry is a vegan recipe that you can enjoy anytime. This dish makes use of chickpea (or garbanzos), which is known to be high in protein. Did you know that aside from this, chickpea supports the digestive tract and can provide antioxidants? Garbanzos (or chickpea) contain high amounts of insoluble fiber that aids during digestion. They also have various types of phytonutrients that acts as antioxidants.
Aside from the health benefits that can be derived from garbanzos, we can also get nutrients from the spinach and tomatoes – not to mention the health benefits of ginger. I will try to discuss each next time. Meanwhile, let me tell you how easy it is to prepare this dish and how you will love its nice flavor.
This dish can be made in less than 30 minutes. The ingredients are all easy to find; you may even have them in your pantry. All you need to do is sauté, and then mix the ingredients, and cook them for a short amount of time. Sounds simple, huh? Well, that how quick and easy this dish is. As for the taste, it has a well-balanced flavor that you will surely be craving for. The texture is nice and smooth. You should start making this dish so that you can be the judge.
Try this Chickpea and Spinach Curry Recipe and send us your feedback.
Chickpea and Spinach Curry
Ingredients
- 1 cup diced yellow onion
- 1 can chickpeas about 18 to 20 ounces
- 2 pieces tomatoes diced
- 3 cups chopped spinach
- 1 1/2 teaspoons yellow curry powder
- 2 teaspoons ginger powder
- 2 teaspoons cooking oil
- 1/2 cup vegetable broth
- 1 teaspoon white sugar
- Salt and pepper to taste
Instructions
- Heat oil in a pan
- Add onion, ginger powder, and tomato. Stir and cook for 2 minutes.
- Put-in chickpeas, curry, sugar, and vegetable broth. Stir and let boil. Simmer for 5 to 8 minutes.
- Add the spinach. Simmer for 2 minutes.
- Sprinkle salt and ground black pepper as necessary.
- Serve. Share and enjoy!
Joanne T Ferguson says
Can’t wait to try this recipe. Do you know if it freezes well too? Thank you!
Vanjo Merano says
Joanne, yes it freezes well. You can freeze this for a week and the consistency remains the same when thawed.
Joanne T Ferguson says
G’day and a big thank you for your reply! I will be making this next week for a friend and will let you know how I go! Hope you have a great day! GREAT recipe! Was and am VERY happy to have found it!
Joanne T Ferguson says
Made this and it came out great, TRUE!
Initially mine was not as juicy as the photo, but sense it had to do with the size of the tomatoes too
Thank you! GREAT recipe!
Claire says
Hi, is this the type of dish that I can cook today, and serve tomorrow?