Spiced Chickpea and Spinach Curry (كاري حمص وسبانخ متبل)
This flavorful and nutritious dish is a staple in Jordanian cuisine, combining spiced chickpeas and spinach in a rich and aromatic curry sauce.
Ingredients
- 2 cans of chickpeas, drained and rinsed
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of cayenne pepper
- 1 can of diced tomatoes
- 1 cup of vegetable broth
- 1 bunch of spinach, washed and chopped
- Salt to taste
- Pepper to taste
- 2 tablespoons of olive oil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened.
- Add the minced garlic and grated ginger, and cook for another 2 minutes.
- Stir in the ground cumin, ground coriander, turmeric, and cayenne pepper, and cook for 1 minute to toast the spices.
- Pour in the diced tomatoes and vegetable broth, then add the drained chickpeas. Season with salt and pepper.
- Simmer the curry for 15 minutes, then add the chopped spinach and cook for an additional 5 minutes until wilted.
- Adjust the seasoning if needed, then serve the spiced chickpea and spinach curry hot with rice or naan bread.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 12g
- Carbohydrates
- 40g
- Fat
- 10g
Supplies
Large pot Chopping board Knife Grater Measuring spoons Can opener Spatula
Tools
Rice cooker or saucepan (if serving with rice) Naan bread (optional, for serving)
Serving suggestions
Serve the curry with fluffy basmati rice or warm naan bread for a complete and satisfying meal.
Tips & tricks
For a creamier texture, you can add a splash of coconut milk to the curry before serving.
Cost
$10