Easy 10 Minute Chickpea Curry Recipe
This quick and easy curry combines chickpeas and spinach for a flavorful dish that’s ready in no time. Just add all the ingredients into a pan, and it’s ready to serve in less than 10 minutes!
Ingredients:
- ½ tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 400 g (14 oz) canned chopped tomatoes
- 400 g (2.5 cups) canned chickpeas, drained
- 100 g (3 cups) spinach
- ½ teaspoon each of ground coriander, paprika, cumin, turmeric, and cayenne pepper
- A pinch of sea salt and black pepper
- Optional: 10 g (0.35 oz) fresh coriander (cilantro), plus extra for garnish
Instructions:
- Heat the olive oil in a large pan over medium heat. Add the diced onion and crushed garlic and sauté for 2 minutes.
- Stir in the ground coriander, paprika, cumin, turmeric, and cayenne pepper until well combined.
- Add the chopped tomatoes and drained chickpeas to the pan along with a pinch of salt and black pepper. Reduce the heat and let it simmer for 8 minutes.
- Two minutes before the end of cooking, add the spinach and fresh coriander. Stir well and cook until the spinach has wilted.
- Serve the curry garnished with additional chopped coriander. Enjoy over brown rice, quinoa, or your favorite grain.
Recipe Tips:
- If you don’t have chickpeas, any plain canned beans will work. Chickpeas are preferred for their creamy texture, but other beans are also suitable.
- No spinach? Substitute with kale, cabbage, or Swiss chard, which may need a bit longer to cook, so add them earlier in the cooking process.
- For a creamier curry, consider adding a spoonful of cream, coconut milk, or crème fraîche just before serving.
- Enhance your serving rice by mixing in some lime juice and fresh coriander before serving.
- Tip for using tinned tomatoes: Opt for whole tomatoes and chop them directly in the pan for better flavor and texture.