Spinach Chickpea Curry Recipe Is a High-Fiber, High-Protein Vegetarian Dream (25 Minutes) High Fiber Recipes High Protein Recipes Gluten-free Indian Recipes Vegetarian Vegan Dinner Low Sodium Recipes

Flavor, flavor, flavor! That's what you get with this easy vegetarian and vegan chickpea and spinach curry recipe. This easy chickpea and spinach curry recipe is super easy to make and is on table in less than 30 minutes. Perfection for busy work and school nights. Plus the chickpea curry recipe is high in fiber and high in protein! (Check out the health benefits of fiber and the health benefits of protein.)

To make this 20-minute gluten-free curry recipe you will need onion, garlic, fresh ginger, curry powder, garam masala, ground turmeric, crushed tomatoes, coconut milk, chickpeas and baby spinach. Not only is this spinach and chickpea curry recipe easy, quick and delicious, but you get the health benefits of chickpeas, the health benefits of spinach, the health benefits of ginger, the health benefits of turmeric and the health benefits of garlic. 

Serve this flavorful chickpea curry over rice for an easy, delicious high-protein and high-fiber dinner. You could also serve it as a side dish with your favorite protein.

Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 tablespoon curry powder
• 1 1/2 teaspoons garam masala
• 1/2 teaspoon turmeric
• 1/2 cup crushed tomatoes
• 15 ounces (1 can) coconut milk
• 30 ounces (2 cans) chickpeas, drained
• 5 ounces baby spinach

Here's how to make it:

1. Heat the oil in a saucepan. Cook the onions until soft, about 3 minutes. Add the garlic and ginger and cook 30 seconds. (If you don't have fresh ginger, use ground ginger or frozen ginger cubes.)
2. Add the curry powder, garam masala and turmeric. Cook, stirring, 1 minute. 
3. Pour in the crushed tomatoes and coconut milk. Cook, stirring, 2 minutes.
4. Add the chickpeas. Bring to a simmer and cook about 10 minutes.
5. Add the spinach and cook until wilted, about 3 minutes. (You could use kale or your favorite greens instead of spinach.) Season with salt and pepper. Serve. Store any leftovers in an airtight container in the fridge and reheat in the microwave. 

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