This chickpea and spinach curry recipe is so simple to make, so rich in protein, iron and calcium, that you won’t believe it is that good.
Positive: Healthy, vegan, quick and easy.
Negative: Absolutely none!
- chickpeas (cooked)
- fresh spinach
- coconut milk
In your pantry:
- 1 teaspoon curry
- evo oil
In this recipe I didn’t really care about the proportions so you shouldn’t either. Sometimes I just enjoy to rely on a recipe that doesn’t have strict proportions to follow, like this one. But obviously for who doesn’t, I will tell you approximatively my proportions.
In a wok (I love wok and I use it so much, so believe me it’s a good investment if you don’t have one) or a large pan, heat some evo oil and add chickpeas and cook for 2 minutes on medium heat.
Wash and slice your spinach into strips and add them to the wok. Cover and cook until spinach are tender (about 10 minutes), stirring occasionally. Season with salt and pepper.
Pour coconut milk (about 10-20 cl) on the vegetables and add curry. Stir well. Cook for about 5 more minutes and serve.
My advice: Serve your chickpea and spinach curry in a bowl with a spoon and enjoy.