Spiced Chickpea and Spinach Curry (Curry de Pois Chiches Épicé et d'Épinards)

This Curry de Pois Chiches Épicé et d'Épinards is a flavorful and aromatic dish from Comorian cuisine that combines spiced chickpeas with nutritious spinach in a rich and fragrant curry sauce.

Vegan Gluten Free Main Course Comorian Comorian Cuisine Curry Chickpeas Spinach Spicy
Spiced Chickpea and Spinach Curry (Curry de Pois Chiches Épicé et d'Épinards)

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 cup vegetable broth
  • 4 cups fresh spinach leaves
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened.
  2. Stir in the minced garlic, grated ginger, ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for 1-2 minutes until fragrant.
  3. Add the chickpeas, diced tomatoes, and vegetable broth. Bring to a simmer and cook for 15-20 minutes.
  4. Stir in the fresh spinach leaves and cook until wilted. Season with salt and pepper to taste.
  5. Serve the spiced chickpea and spinach curry hot with steamed rice or naan bread.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
12g
Fat
8g

Supplies

Large pot Wooden spoon Knife Cutting board

Tools

Saucepan

Serving suggestions

Serving suggestions: Enjoy with a side of cucumber raita and mango chutney.

Tips & tricks

Tip: Adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper according to your preference.

Cost

$10