Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cayenne pepper (optional, for heat)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 5 cups fresh spinach, roughly chopped
  • 1/2 cup coconut milk
  • Salt and pepper to taste
  • Juice of half a lemon
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Sauté Onions and Garlic:
    • Heat the olive oil in a large skillet over medium heat.
    • Add the chopped onion and cook until soft and translucent, about 5 minutes.
    • Add the minced garlic and cook for another 1-2 minutes until fragrant.
  2. Add Spices:
    • Stir in the turmeric, cumin, coriander, and cayenne pepper (if using).
    • Cook for 1-2 minutes, allowing the spices to toast slightly and release their flavors.
  3. Add Chickpeas:
    • Add the drained and rinsed chickpeas to the skillet.
    • Stir well to coat the chickpeas in the spice mixture.
    • Cook for about 5 minutes, allowing the chickpeas to absorb the flavors.
  4. Add Spinach and Coconut Milk:
    • Add the chopped spinach to the skillet, a handful at a time, stirring to wilt the spinach.
    • Pour in the coconut milk and stir to combine.
  5. Simmer:
    • Reduce the heat to low and let the mixture simmer for about 5-7 minutes, until the spinach is fully wilted and the flavors are well combined.
    • Season with salt and pepper to taste.
  6. Finish:
    • Squeeze the lemon juice over the dish and stir.
    • Garnish with freshly chopped cilantro.
  7. Serve:
    • Serve warm, ideally with rice or flatbread.

Nutritional Information (Per Serving)

Assuming this recipe makes 4 servings, the approximate nutritional information per serving is:

  • Calories: 200
  • Protein: 6g
  • Fat: 8g
    • Saturated Fat: 3.5g
  • Carbohydrates: 26g
    • Fiber: 7g
    • Sugars: 2g
  • Sodium: 300mg