Easy Chickpea Curry with Spinach

 

Super dope recipe that’s really simple and easy to make.

I always keep chickpeas (garbanzo beans) on hand, dry and canned. It’s kind of like a vegan miracle food because it can go in anything from curry, to falafel, and even salads. It’s a legit source of protein and brings a tremendous amount of other health benefits as well.

Health Benefits Here

This dish paired with potatoes, spinach and a side jasmine rice will keep you full and satisfied for a long time coming.

Ingredients

  • 1 Can of Chickpeas
  • 2 Medium Potatoes
  • 2 Handfuls of Baby Spinach
  • 1 Can Coconut Milk
  • 2 Tbsp Curry Powder
  • 2 Tbsp Red Curry Paste
  • 1 Tbsp Paprika
  • 1 Tbsp Tumeric Powder
  • 1 Tbsp Garlic Salt
  • Dash of Chili Powder
  • Dash of Salt and Pepper
  • Olive Oil
  • Cilantro for Garnish

Directions

  1. Heat medium skillet over medium eat and add 1 tbsp of olive oil. Roughly chop potatoes into bite size pieces and add to skillet. Cook for about 5 min.
  2. Season potatoes with turmeric, chili powder, paprika, garlic salt, and cayenne pepper. Cook for another 5 min.
  3. Wash and drain chickpeas, add to medium skillet with 1 Tbsp of olive oil.
  4. Season chickpeas with chili powder, paprika, garlic salt, and cook for 5 min.
  5. Combine chickpeas with potatoes and add coconut milk, 2 tbsp of curry powder, salt and pepper. Lower heat and let simmer for a few minutes.
  6. Add red curry paste and stir. Let simmer for about 5 minutes
  7. Add spinach and let the spinach wilt down.
  8. Garnish with cilantro and serve with rice.

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