Curry with spinach and chickpeas
4 servings
15 minutes
Spinach and chickpea curry is a fragrant and nutritious dish that embodies the harmony of spices and freshness. Despite its name, it originates not from India but from European cuisine, which adapted the rich curry tradition to local ingredients. In this recipe, curry paste provides a rich spicy flavor complemented by the sweetness of tomatoes and the softness of chickpeas. Tender spinach adds freshness and lightness, while lemon juice adds a subtle tanginess. This dish is perfect for a cozy dinner or lunch—nutritious and warming. It is served with airy basmati rice that absorbs the flavors of the sauce, making each spoonful rich and enjoyable. The simplicity of preparation and exquisite taste make this curry an ideal choice for both weekdays and special occasions.
1
Heat the curry paste in a large pan. Add the onion and cook for 2 minutes until softened.
- Red curry paste: 2 tablespoons
- Onion: 1 head
2
Add canned tomatoes and let it simmer for 5 minutes or until the sauce thickens.
- Cherry tomatoes: 400 g
- Canned chickpeas: 800 g
3
Add chickpeas and some spices. Sauté for 1 minute. Remove the pan from the heat and add spinach. Season, add lemon juice. Serve with basmati rice.
- Canned chickpeas: 800 g
- Spinach: 250 g
- Basmati rice: to taste