Ingredients
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- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 bell pepper, diced
- 1 medium carrot, sliced
- 1 medium zucchini, diced
- 1 cup spinach leaves
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
Instructions
- Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the diced bell pepper and carrot, cooking for another 5 minutes. Then add the zucchini and continue cooking until all the vegetables are tender.
- Stir in the curry powder, cumin, and turmeric, cooking for 1 minute to release the spices’ aromas.
- Add the chickpeas and coconut milk, bringing the mixture to a gentle simmer. Cook for about 10-15 minutes, allowing the flavors to meld together.
- Finally, stir in the spinach until just wilted, then season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro, over rice or with naan bread.
- Prep Time: 10
- Cook Time: 25
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Fat: 18g
- Carbohydrates: 40g
- Protein: 10g