This chickpea and spinach curry recipe is chock full of nutrition. Chickpeas are loaded in vegetable protein, fiber, magnesium and potassium. They support blood sugar control and can help control your appetite. They are definitely a great substitute for meat.
Chickpeas are also known as garbanzo beans and are used in many popular recipes such as Hummus.
Besides the chickpeas, this recipe has zucchini, potato, onion, garlic, tomatoes and spinach leaves. All of these vegetables have a variety of vitamins and minerals and a lot of fiber as well.
We are going to cook this curry in coconut milk which will make it a high protein vegan meal. Win win.
Chickpea & Spinach Curry Recipe
2 to 3 tablespoons olive oil
1 small onion — minced
3 garlic cloves — minced
1/2 of a medium zucchini — cubed
1 small potato — peeled and cubed
3 small tomatoes — peeled, seeded and chopped
2 tablespoons curry powder
2 – 15.5 oz. (439 grams) cans chickpeas aka garbanzos — drained and washed
1 cup water or vegetable broth
1 – 13 oz. can (403 ml) of unsweetened coconut milk
2 heaping handfuls of spinach leaves
Salt & Pepper
Heat 1 tablespoon of oil in a pan. Add the onion and cook, stirring occasionally, until the onion is translucent and softened.
Add the garlic and mix well. Cook for about a minute. Add the zucchini, potato and tomatoes. Mix. Make a small well in the middle and add some more oil. Add the curry powder and mix it in with the oil. Cook it for a minute or two, mixing constantly.
Mix the cooked curry powder with all the vegetables. Allow the vegetables to cook for about five minutes, stirring occasionally. Add the water and coconut milk. Mix well and season with salt and pepper.
Bring the curry to a simmer, cover and cook for about 20 minutes — until the potato is fully cooked through. Turn off the heat and taste for salt. Adjust as necessary.
Add the spinach leaves and mix in. They will wilt in the hot curry and that is all we want.
Serve with rice if you like. Enjoy!