Spiced Chickpea & Spinach Curry
Ingredients
Tap the ingredients you have on hand
- 1 tbsp olive oil≈ $0.15
- 1 onion, chopped≈ $0.50
- 2 cloves garlic, minced≈ $0.10
- 1 bell pepper, chopped≈ $1.10
- 1 tsp Curry Powder≈ $0.10
- 1/2 tsp Coriander≈ $0.10
- 1/4 tsp paprika≈ $0.10
- 1 can (15 oz) Chickpeas, drained and rinsed≈ $0.60
- 5 oz Baby Spinach≈ $3.05
- 1/2 cup milk (or water/broth if preferred)≈ $0.65
- Salt to taste≈ $0.25
- Pepper to taste≈ $1.10
- 1 cup cooked Long Grain Rice, for serving≈ $1.00
Prices are rough US grocery estimates per ingredient and may vary by store and season.
Instructions
- 1
Heat olive oil in a large skillet or pot over medium heat.
- 2
Add chopped onion and cook until softened, about 5 minutes.
- 3
Add minced garlic and chopped bell pepper, cook for another 3-4 minutes until bell pepper starts to soften.
- 4
Stir in curry powder, coriander, and paprika. Cook for 1 minute, stirring constantly until fragrant.
- 5
Add drained chickpeas and milk. Bring to a gentle simmer and cook for 5-7 minutes, allowing flavors to meld and sauce to thicken slightly.
- 6
Stir in baby spinach a handful at a time, allowing it to wilt before adding more. Continue until all spinach is wilted.
- 7
Season with salt and pepper to taste.
- 8
Serve hot over long grain rice.