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Spinach Chickpea Curry

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner African
Spinach Chickpea Curry
Ingredients
  • 2 (15 ounce) cans chickpeas
  • 1 tablespoon baking soda
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 1 (14.5 ounce) can diced tomatoes
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
Instructions
1
Rinse chickpeas under cold running water and drain them thoroughly. Submerge the chickpeas in a bowl, cover with cold water, and add a pinch of baking soda. Allow the chickpeas to soak for 10 minutes before draining and rinsing them again under cold running water.
2
Heat a generous amount of oil in a large pot over medium heat and cook the onion until it becomes soft and translucent, taking around 5 minutes. Stir in a mixture of garlic-ginger paste, cayenne pepper, salt, turmeric powder, and garam masala. Cook the onion mixture for about 2 minutes, allowing the spices to fully infuse into its flavor.
3
Add a can of diced tomatoes and a handful of frozen spinach leaves to the pot. Stir everything together, then add the chickpeas and stir them gently into the mixture. Let it simmer for 20 minutes, allowing all the flavors to meld together. If the sauce becomes too thick, add a small amount of water to thin it out.