Speedy Chickpea and Spinach Curry

I love having a go-to recipe for those evenings when I'm craving something hearty and flavorful but don't have much time. This Speedy Chickpea and Spinach Curry is exactly that! It's packed with vibrant spices, healthy greens, and satisfying chickpeas, making it a complete meal that comes together in under 30 minutes. Even if you're new to cooking, you'll find this recipe incredibly easy to follow, and the result is a delicious, comforting dish that tastes like it took hours to prepare.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 1/4 teaspoon red pepper flakes (optional)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (13.5 ounce) can full-fat coconut milk
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 5 ounces fresh spinach
• Salt and freshly ground black pepper to taste
• Cooked rice, for serving

Instructions

1. Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
3. Add the curry powder, cumin, turmeric, and red pepper flakes (if using). Stir well and cook for 30 seconds to toast the spices.
4. Pour in the can of diced tomatoes and the coconut milk. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
5. Stir in the rinsed and drained chickpeas. Reduce the heat to low, cover, and simmer for 10 minutes, allowing the flavors to meld.
6. Add the fresh spinach to the skillet, handful by handful, stirring until it wilts into the curry.
7. Season the curry with salt and freshly ground black pepper to taste.
8. Serve hot over cooked rice.