20-Minute Chickpea Curry
As a busy person, I’m always on the lookout for fast meal ideas that are also nutritious and flavorful (which is hard to find). Here’s one of my quick and easy dinner ideas that’s become a reader favorite over the years: this chickpea curry recipe!
The combination of aromatic spices, creamy coconut milk, and hearty chickpeas creates a dish that’s both comforting and exciting. Here’s the great part: it only takes 20 minutes. You’ll have to taste it, but I’m telling you: people tell me they make this recipe weekly!
20-Minute Chickpea Curry
Time: 20 minutes
Serves: 4
Dairy-Free, Gluten-Free, Vegetarian, Vegan
Ingredients
1 yellow onion
1 large garlic clove
1 teaspoon grated ginger
1 tablespoon coconut oil or olive oil
6 cups (5 ounces) baby spinach leaves (or chopped spinach)
28-ounce can crushed fire roasted tomatoes (see Notes)
1 tablespoon curry powder
1 teaspoon cumin
½ teaspoon coriander
¾ teaspoons kosher salt
2 15-ounce cans chickpeas
½ cup full fat canned coconut milk
White or brown basmati rice, to serve
