Chickpea, Spinach & Coconut Curry Recipe

Name: Chickpea, Spinach & Coconut Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 15 mL (1 tbsp.) canola oil; 1 onion, chopped; 30 mL (2 tbsp.) grated fresh ginger; 1 can (540 mL) chickpeas, rinsed and drained; 60 mL (1/4 cup) chopped and drained sundried tomatoes in oil; 1 can (398 mL) coconut milk; 7.5 mL (1/2 tbsp.) curry powder; 7.5 mL (1/2 tbsp.) turmeric; 5 mL (1 tsp.) cumin; 5 mL (1 tsp.) sambal oelek; 2.5 mL (1/2 tsp.) salt; 1 package (142 g) baby spinach; 4 naan breads

Ingredients

15 mL (1 tbsp.) canola oil
1 onion, chopped
30 mL (2 tbsp.) grated fresh ginger
1 can (540 mL) chickpeas, rinsed and drained
60 mL (1/4 cup) chopped and drained sundried tomatoes in oil
1 can (398 mL) coconut milk
7.5 mL (1/2 tbsp.) curry powder
7.5 mL (1/2 tbsp.) turmeric
5 mL (1 tsp.) cumin
5 mL (1 tsp.) sambal oelek
2.5 mL (1/2 tsp.) salt
1 package (142 g) baby spinach
4 naan breads

	PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD 4 servings

Instructions

In a saucepan set over medium-high heat, heat oil and sauté onion and ginger until onion is translucent, about 2 minutes.
Add chickpeas, tomatoes and coconut milk.
Stir well to combine.
Stir in spices, sambal oelek and salt.
Stir in spinach and continue cooking for 5 minutes over medium-heat or until leaves wilt.
Serve chickpea curry with a naan bread.