1 tbsp olive oil

1 onion, chopped

1/2 tsp salt

1 can (14 oz) chickpeas, drained and rinsed

4 cups fresh spinach leaves

1/2 cup vegetable broth

1 can (14 oz) diced tomatoes

2 garlic cloves, minced

𝟭 𝘁𝘀𝗽 𝗴𝗿𝗼𝘂𝗻𝗱 𝗰𝗼𝗿𝗶𝗮𝗻𝗱𝗲𝗿

1/2 𝙩𝙨𝙥 smoked 𝙥𝙖𝙥𝙧𝙞𝙠𝙖

𝟏 𝐭𝐬𝐩 𝐠𝐫𝐨𝐮𝐧𝐝 𝐜𝐮𝐦𝐢𝐧

𝟭/𝟮 𝘁𝘀𝗽 𝗴𝗿𝗼𝘂𝗻𝗱 𝗰𝗶𝗻𝗻𝗮𝗺𝗼𝗻

𝟭/𝟮 𝘁𝘀𝗽 𝘁𝘂𝗿𝗺𝗲𝗿𝗶𝗰

1/4 cup chopped fresh coriander

cooked rice, for serving

Step: 1

Heat The Vegetable Oil In A Large Skillet Or Pan Over Medium Heat. Add The Chopped Onion And Cook Until It Becomes Translucent About 5 Minutes.

Step: 3

In A Small Bowl, Combine The Curry Powder, Ground Cumin, Ground Coriander, Turmeric, And Cayenne Pepper. Stir The Spice Mixture Into The Pan With The Onion, Garlic, And Ginger. Cook For About 1 Minute To Toast The Spices And Release Their Flavors.

Step: 4

Pour In The Diced Tomatoes (With Their Juices) And Coconut Milk. Stir Well To Combine All The Ingredients.

Step: 5

Add The Drained Chickpeas To The Pan And Stir To Coat Them Evenly With The Spices.

Step: 6

Reduce The Heat To Low And Let The Curry Simmer For About 15-20 Minutes, Allowing The Flavors To Meld Together. If The Mixture Becomes Too Thick, You Can Add A Splash Of Water.

Step: 7

Add The Chopped Spinach To The Pan And Cook For An Additional 2-3 Minutes Until The Spinach Wilts.

Step: 8

Taste The Curry And Season With Salt According To Your Preference.

Step: 9

Remove The Pan From Heat And Garnish With Freshly Chopped Cilantro.

Step: 10

Serve The Spicy Spinach And Chickpea Curry Over Cooked Rice Or With Naan Bread.