Cari de pois chiches aux épinards

Chickpea curry with spinach

Preparation time : 15 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients

  • Chickpeas Si Facile, well rinsed and drained - 2 jars of 500 ml
  • Olive oil - 2 tbsp
  • Diced onion - 1
  • Diced tomatoes - 1 can 796 ml
  • Coconut milk - 1 can of 400 ml
  • Spinach - 6 cups
  • Chopped garlic cloves - 3
  • Curry powder - 3 tbsp
  • Cumin - 1 tbsp
  • Chopped fresh ginger - 1 tsp
  • Chopped hot pepper - 1 small (or Tabasco or chili paste of your choice)
  • Salt and pepper - to taste
  • Fresh coriander - (optional)
  • Lime juice - (optional)

Preparation

  1. In a large skillet, brown the onion in the oil for a few minutes.
  2. Add the tomatoes and coconut milk. Bring to a boil and reduce the heat, stirring a few times.
  3. When the mixture has thickened, add the chickpeas, spinach, garlic, curry powder, cumin, ginger, chili, salt and pepper. Mix well.
  4. After a few more minutes on medium heat, it's ready!
  5. Serve over rice. Add cilantro and lime juice to taste. Enjoy!

Notes

Freezes very well!

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