Chickpea Curry
Servings: 6
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 5 cloves garlic minced
- 4 sprigs fresh thyme
- 1 tsp ginger paste
- 14.5 oz petite diced tomatoes drained
- 1 tbsp tomato paste +1 tablespoon water
- 2 tbsp curry powder
- 1 tsp kosher salt more or less to taste
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
- 1/2 tsp ground cumin
- 1/2 tsp garam masala
- 1/4 tsp tumeric
- 1/8 tsp red pepper flakes more or less to taste
- 15 oz can coconut milk full fat
- 1/2 cup vegetable stock
- 29 oz chickpeas drained and rinsed
- 2-3 cups fresh spinach packed, chopped
- 1/2 red onion sliced, for garnish
Instructions
- In a large skillet with high walls, over medium heat, add oil. Add onion and cook until softened. Toss in garlic, thyme and ginger to cook for an additional minute.
- Next, add in your diced tomatoes and cook for a few minutes to soften. Push down on tomatoes to help fall apart.
- In a small bowl, whisk together tomato paste and water. Add it into the skillet, along with all the spices (from curry powder to red pepper flakes), then stir to combine. Add a little oil if needed to help create paste like mixture.
- Stir in coconut milk and stock until mixture is well combined. Add in chickpeas and bring to a simmer. Allow curry to simmer for 20-25 minutes to reduce and become creamy.
- Stir in your spinach to wilt and gently cook until ready 1 – 2 minutes.
- Serve with rice, naan, quinoa, etc. then top with fresh red or green onions, additional red flakes, and more! Enjoy!
Notes
Adapted from:
Vegan Chickpea Curry Recipe – Make It Dairy Free
(https://makeitdairyfree.com/easy-vegan-chickpea-curry/)