Chickpea, Spinach & Coconut Curry

Preparation time 10 minutes

Total time: 20 minutes

Ingredients

  1. 15 mL (1 tbsp.) canola oil
  2. 1 onion, chopped
  3. 30 mL (2 tbsp.) grated fresh ginger
  4. 1 can (540 mL) chickpeas, rinsed and drained
  5. 60 mL (1/4 cup) chopped and drained sundried tomatoes in oil
  6. 1 can (398 mL) coconut milk
  7. 7.5 mL (1/2 tbsp.) curry powder
  8. 7.5 mL (1/2 tbsp.) turmeric
  9. 5 mL (1 tsp.) cumin
  10. 5 mL (1 tsp.) sambal oelek
  11. 2.5 mL (1/2 tsp.) salt
  12. 1 package (142 g) baby spinach
  13. 4 naan breads

Directions

  1. In a saucepan set over medium-high heat, heat oil and sauté onion and ginger until onion is translucent, about 2 minutes.
  2. Add chickpeas, tomatoes and coconut milk. Stir well to combine.
  3. Stir in spices, sambal oelek and salt.
  4. Stir in spinach and continue cooking for 5 minutes over medium-heat or until leaves wilt.
  5. Serve chickpea curry with a naan bread.

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