Description
This no-fuss Easy Chickpea Spinach Curry is a one-pot dish that is brimming with wholesome ingredients and aromatic spices.
Ingredients
Scale
Skillet Ingredients:
- 2 – [ 15.5 oz. cans ] chickpeas, drained and rinsed
- 1 – [ 14.5 oz. can ] petite diced tomatoes
- 1 Tablespoon tomato paste
- 2 teaspoons pure maple syrup (+/-) *
- 1 [ 14 oz. can ] light coconut milk *
- ¼ teaspoon baking soda (optional) *
- 3 cups chopped fresh baby spinach
Spice/Herb Ingredients:
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 Tablespoon curry powder (+/-)
- ¼ teaspoon ginger powder (+/-)
- ¼ teaspoon dried mustard powder (+/-)
- ½ teaspoon cumin (+/-)
- ½ teaspoon sweet paprika
- ¼ teaspoon garam masala (+/-)
- ¼ to ¾ teaspoon sea salt (+/-) *
Serving Ideas:
- Steamed rice
- Naan/flatbread
Instructions
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- In a large skillet, add all the Skillet Ingredients (except the baking soda, chickpeas, and baby spinach) and Spice/Herb Mix, mix well, bring to a boil, then immediately lower to a simmer. Stir well to ensure the tomato paste is dissolved into the sauce.
- Stir in the baking soda, chickpeas, and chopped baby spinach, simmer for 10 minutes, then serve.
- Serving ideas: Serve over steamed or with naan or flatbread.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4