This Chickpea and Spinach Curry is a simple, wholesome dish that's both vegan and gluten-free. It's packed with nutrients and flavor, and can be served over rice or enjoyed on its own.
Ingredients
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1 can chickpeas
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2 cups spinach
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1 can coconut milk
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1 tbsp curry powder
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1 tsp turmeric
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1 tbsp olive oil
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1 unit onion
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2 cloves garlic
Curry
gluten-free
healthy
vegan
Main Course
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- short description
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Heat oil in a pan, add chopped onions and garlic, sauté until golden brown.
Add spices, stir for 1 minute.
Add chickpeas and coconut milk, simmer for 10 minutes.
Add spinach, cook until wilted.
Serve hot.
- detailed description
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Heat 1 tbsp of olive oil in a large pan over medium heat.
Add the chopped onion and minced garlic to the pan, sauté until the onion becomes translucent and the garlic is fragrant.
Add the curry powder and turmeric to the pan, stir well to combine with the onions and garlic. Let the spices cook for about 1 minute.
Drain and rinse the chickpeas, then add them to the pan. Pour in the can of coconut milk.
Reduce the heat to low, cover the pan, and let the curry simmer for about 10 minutes.
Wash the spinach and add it to the pan, stirring well to combine. Cook until the spinach has wilted.
Serve the curry hot, on its own or over a bed of rice.
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