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- 1 can (15 oz) chickpeas, rinsed and drained - 4 cups fresh spinach, washed and roughly chopped - 1 can (13.5 oz) coconut milk - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1-inch piece of ginger, grated - 2 tablespoons curry powder - 1 teaspoon cumin - 1 teaspoon turmeric - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro for garnish (optional)

High-Protein Chickpea and Spinach Curry

Discover the nutritious and delicious Chickpea & Spinach Power Curry, a standout dish in the plant-based cooking scene. This easy-to-make recipe combines protein-rich chickpeas and vibrant spinach in a creamy coconut base, offering a satisfying meal packed with essential nutrients. Ideal for those following vegan or gluten-free diets, this curry can be customized to suit your taste. Enjoy a flavorful culinary experience that nourishes both body and mind!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

4 cups fresh spinach, roughly chopped

1 medium onion, diced

2 cloves garlic, minced

1-inch piece of ginger, grated

1 can (14 oz) coconut milk

2 tablespoons curry powder

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon red chili powder (adjust according to your spice preference)

2 tablespoons olive oil

1 tablespoon lemon juice

Salt and pepper to taste

Fresh cilantro, chopped, for garnish

Instructions
 

Sauté the Aromatics: Heat the olive oil in a large pan over medium heat. Once the oil shimmers, add the diced onion. Sauté for about 5 minutes until the onion is soft and translucent. Then, stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant and lightly golden.

    Add the Spices: Sprinkle in the curry powder, ground cumin, ground turmeric, and red chili powder. Stir the spices into the mixture, allowing them to cook for about 1 minute. This will enhance their aromas and flavors.

      Include the Chickpeas: Introduce the drained chickpeas to the pan. Stir thoroughly to coat the chickpeas in the spice mixture. Let them cook for about 2-3 minutes, stirring occasionally to prevent sticking.

        Pour in the Coconut Milk: Gradually pour in the coconut milk while stirring to combine all the ingredients seamlessly. Allow the mixture to come to a gentle simmer, which will help blend the flavors beautifully.

          Fold in the Spinach: When the curry is simmering, add the chopped spinach to the pan. Stir well to incorporate the spinach, and let it cook down for about 5 minutes until wilted and tender.

            Season the Curry: Season the curry with salt and pepper to taste, along with the freshly squeezed lemon juice. Stir well, allowing the curry to simmer for an additional 5 minutes so the flavors can meld together harmoniously.

              Serve: Once done, remove the pan from heat. Garnish the curry generously with freshly chopped cilantro for a burst of color and flavor. Serve hot alongside rice, quinoa, or naan for a delicious, hearty meal.

                Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings

                  - Presentation Tips: Serve the curry in shallow bowls and drizzle with a little extra coconut milk for a creamy touch. Add a wedge of lemon on the side for freshness and a pop of color!