Ingredients
Scale
- 2 cups canned chickpeas (rinsed and drained)
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 1 inch fresh ginger (grated)
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 cup low-sodium vegetable broth
- 2 cups fresh spinach or kale (optional)
Instructions
- Prepare your ingredients by chopping the onion, mincing the garlic, and grating the ginger.
- Heat a tablespoon of oil in a large pot over medium heat. Sauté the onions until soft and translucent, about 5 minutes.
- Add minced garlic and grated ginger; sauté until fragrant, around 1 minute.
- Stir in cumin, turmeric, and coriander; cook for another minute to bloom the spices.
- Add chickpeas and diced tomatoes; stir well to combine.
- Pour in coconut milk and vegetable broth. Bring to a simmer and cook for 15-20 minutes until thickened.
- If using spinach or kale, stir it in during the last few minutes until just wilted.
Notes
- For extra spice, add chili powder or fresh peppers according to taste.
- Customize with your favorite vegetables or beans for variation.
- Store leftovers in an airtight container in the fridge for up to five days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg