Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, finely chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1-inch piece of ginger, grated (approx. 15g)
  • 1 green chili, finely chopped (optional, for heat)
  • 1 tsp ground cumin (5 ml)
  • 1 tsp ground coriander (5 ml)
  • ½ tsp turmeric powder (2.5 ml)
  • ¼ tsp cayenne pepper (optional, for heat)
  • 1 (14.5 oz/411g) can diced tomatoes, undrained
  • 1 (15 oz/425g) can chickpeas, drained and rinsed
  • 5 oz (142g) fresh spinach, roughly chopped
  • ½ cup vegetable broth (120 ml)
  • ¼ cup heavy cream or coconut milk (60 ml) (optional, for richness)
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions:

  1. Heat olive oil in a large skillet or pot over medium heat. Add onion and cook until softened and translucent. Stir in garlic, ginger, and chili (if using) and cook until fragrant.
  2. Add cumin, coriander, turmeric, and cayenne pepper (if using) to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
  3. Add diced tomatoes (with their juices) to the skillet. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  4. Add drained and rinsed chickpeas, chopped spinach, and vegetable broth to the skillet. Stir to combine.
  5. Bring the mixture back to a simmer, then reduce heat and cook for 15 minutes, or until the spinach has wilted and the sauce has thickened slightly. Season with salt and black pepper to taste.
  6. Stir in heavy cream or coconut milk (if using) for added richness. Garnish with fresh cilantro. Serve hot with rice or naan bread and lime wedges. Enjoy these amazing chickpea recipes!