Spinach and Chickpea Curry


Got this recipe from an old issue of Vegetarian Times. So good for vegetarians and non-vegetarians alike. It’s a perfect combination with brown rice and fried fish or perfect with crusty bread, naan, flatbreads, or mini baguette. Yummy, yum, yum!!!



3 tbsp. avocado oil

1/2 thinly sliced, medium red onion

2 tbsp. chopped fresh ginger

1 tbsp. curry powder

1 tsp. garam masala

1/4 tsp.cayenne pepper

2 15 oz. cans chickpeas

1 14 oz. can diced tomatoes

1 and 1/4 tsp. Himalayan pink salt

7 cups packed baby spinach

1/2 cup, chopped cilantro



1. Heat avocado oil in a skillet, add sliced onion, finely chopped fresh ginger, curry powder, garam masala and cayenne pepper.

2. Cook, stirring often until onion is softened, 2-3 minutes.

3. Stir in 2 cans of drained chickpeas and 1 and 1/4 teaspoon of kosher or Himalayan pink salt.

4. Add 7 cups of packed baby spinach, stirring to wilt and until the flavor has melded, for 4 to 5 minutes.

5. Stir in 1/4 cup of chopped cilantro.


Here it is friends. A big shoutout to Vegetarian Times from Peaches. Masarap!!!

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