Chickpea & Spinach Curry

Rebeka Bergin Rebeka Bergin

    Heat the Coconut Oil in a pot over medium heat and add the Onion. Sauté until they turn translucent (around 3-4 minutes) then add the Garlic and Ginger and fry for another minute.

    Add the Cumin, Ground Coriander, Turmeric, and 1 teaspoon of Garam Masala and fry the spices off for 1 minute. Pour in the Chopped Tomatoes, season with Sea Salt and Black Pepper and cook for 2 minutes, then add the Chickpeas/Garbanzo Beans and Water.

    Bring the pot to the boil, reduce the heat, cover, and cook for 10 minutes. Add the Spinach 3 minutes before the end of cooking and then take the pot off of the heat.

    Stir in 1 more teaspoon of Garam Masala, then serve with ½ cup of fluffy basmati rice per person (95 cals).

Article ID,10730405945,Servings,2,Paper Link,

Chickpeas/Garbanzo Beans,400g Can,drained & rinsed
Coconut Oil,1 Tablespoon
Garlic,2 cloves,minced
Ginger,½ Teaspoon,minced
Ground Cumin,1 Teaspoon
Ground Coriander,1 Teaspoon
Turmeric,1 Teaspoon
Garam Masala,2 Teaspoons
Chopped Tomatoes,400g Can
Fresh Spinach,1 Large Handful
Sea Salt & Black Pepper,A Pinch
Water ,100ml,
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.