Chickpeas and spinach simmer in a warmly spiced tomato coconut sauce for a satisfying pantry meal.
Ingredients
- 2 cans chickpeas
- 1 onion
- 3 garlic cloves
- 1 tbsp ginger
- 2 tbsp curry powder
- 1 can tomatoes
- 1 can coconut milk
- 5 oz spinach
Instructions
- Soften onion.
- Add garlic ginger and curry.
- Cook one minute.
- Add tomatoes coconut milk and chickpeas.
- Simmer 15 minutes.
- Stir in spinach.
- Season and serve.
Professional Notes
- Read the complete recipe before starting and measure all ingredients in advance.
- Times are estimates; use appearance, texture and safe internal temperature to confirm doneness.
Storage and Reheating
Cool leftovers promptly, refrigerate in a covered container, and use within 3 to 4 days. Reheat applicable leftovers to 165°F (74°C).
Leer esta receta en español: Curry de garbanzos y espinaca con leche de coco
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