I love chickpeas in every way. Not eating meat, it is one of the ingredients I use the most in my dinners. Chickpea curry with basmati rice is my absolute favorite dish, and I like to adapt it in all its variations. Chickpea curry with spinach is a dish that, paired with rice or couscous, becomes a flavorful, fragrant, and for me irresistible main course. Thanks to the coconut milk, it has a unique creaminess. Let’s get to work and prepare chickpea curry with spinach together.
OTHER CREAMY CURRIES
Chickpea and Vegetable Curry with Couscous
- Difficulty: Easy
- Cost: Affordable
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Indian
- Seasonality: All Seasons
Ingredients for preparing chickpea curry with spinach
- 10.5 oz dried chickpeas
- 3 leaves bay leaves
- 2.2 lbs spinach
- 2 cloves garlic
- 3 tbsps extra virgin olive oil
- 1 can of coconut milk
- to taste curry
- to taste chili pepper
- to taste salt
Tools
This post contains affiliate links.
- Pressure Cooker
- Pan
Steps
The night before the day you want to prepare the dish, soak the chickpeas in plenty of cold water. They need to be in water for 12-13 hours. The next day, put them in a pressure cooker with plenty of cold water and bay leaves. It is better to salt them after cooking. Close the pot and cook for 30 minutes from when the pot whistles. In a regular pot, the cooking time needs to be doubled.
Wash the spinach, dry them, and wilt them in a pan with garlic and oil, salt, and pepper. Then remove the garlic.
Add the drained chickpeas to the spinach, let them flavor for a couple of minutes. Add the can of coconut milk, curry, salt, and chili pepper to taste, and cook for a few minutes until it reaches the desired creaminess.
Storage
You can store the chickpea curry in the fridge for a couple of days.
