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Explore the enchanting flavors of our Cozy Chickpea and Spinach Coconut Curry, a wholesome dish that combines nourishing ingredients with a delightful blend of spices. This vegan recipe is not only easy to prepare but is also packed with nutrition, making it a perfect meal for busy weeknights or a comforting weekend feast. Discover how to create this delicious curry that warms your heart and satisfies your taste buds.

Cozy Chickpea and Spinach Coconut Curry

Warm up your kitchen with this Cozy Chickpea and Spinach Coconut Curry, a flavorful vegan dish that's perfect for any occasion. Packed with nourishing ingredients like chickpeas, fresh spinach, and creamy coconut milk, this recipe is both comforting and nutritious. With a delightful blend of spices, it's easy to prepare and satisfies your taste buds while providing essential health benefits. Serve it with rice or naan for a complete meal that everyone will love.
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon coconut oil (or vegetable oil)

1 medium onion, finely chopped

3 cloves garlic, minced

1 inch ginger, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder (adjust to taste)

1 can (13.5 oz) coconut milk

1 cup vegetable broth or water

2 cups fresh spinach, roughly chopped

1 tablespoon soy sauce or tamari (for a gluten-free option)

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro for garnish

Cooked rice or quinoa for serving

Instructions
 

Heat the Oil: In a large pot or Dutch oven, heat the coconut oil over medium heat.

    Sauté Aromatics: Add the chopped onion and cook for about 5 minutes until it softens. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

      Add Spices: Add the ground cumin, ground coriander, turmeric, and red chili powder to the pot. Stir the mixture for about 30 seconds to toast the spices.

        Combine Chickpeas: Add the drained chickpeas to the pot and stir well to coat them with the spices.

          Add Liquid: Pour in the coconut milk and vegetable broth. Stir until everything is combined and bring the mixture to a gentle simmer.

            Simmer: Allow the curry to simmer for about 15-20 minutes, stirring occasionally, until it thickens slightly.

              Add Spinach: Stir in the chopped spinach and soy sauce. Cook for another 3-5 minutes until the spinach is wilted and tender.

                Season: Taste and adjust the seasoning with salt, pepper, and lime juice to your preference.

                  Serve: Serve the curry warm over cooked rice or quinoa, garnished with fresh cilantro.

                    Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 4 servings