Coconut Tomato Chickpea Curry
By Recipes Worth Cooking Test Kitchen

Prep Time: 12 minutes
Cook Time: 24 minutes
Servings: 4
Difficulty: Easy
Cuisine: Indian-inspired

Description:
Chickpeas simmer in a tomato-coconut sauce with ginger, garlic, spinach, and warm spices for a pantry-friendly Indian-inspired dinner.

Ingredients:
- 2.00 Tablespoon olive oil
- 4.00 Clove garlic
- 1.00 Teaspoon kosher salt
- 4.00 Cup baby spinach
- 1.00 Piece yellow onion
- 1.00 Teaspoon ground cumin
- 1.00 Tablespoon lime juice
- 1.00 Tablespoon ginger
- 1.00 Can crushed tomatoes
- 2.00 Can chickpeas
- 1.00 Can coconut milk
- 1.00 Teaspoon ground coriander
- 0.50 Teaspoon turmeric
- 1.00 Teaspoon garam masala

Instructions:
<ol><li>Heat olive oil in a Dutch oven over medium heat. Cook the onion with salt until softened, about 6 minutes.</li><li>Add garlic and ginger and cook for 1 minute.</li><li>Stir in cumin, coriander, turmeric, and garam masala until fragrant.</li><li>Add crushed tomatoes, coconut milk, and chickpeas. Simmer for 15 to 18 minutes, stirring occasionally.</li><li>Fold in spinach and cook until just wilted.</li><li>Finish with lime juice and adjust salt before serving with rice.</li></ol>

Notes:
<ul><li>Use full-fat coconut milk for the best sauce texture.</li><li>Simmer uncovered if you want the curry thicker.</li><li>Leftovers keep well for 4 days and reheat gently.</li></ul>

Source: https://recipesworthcooking.com/coconut-tomato-chickpea-curry/export/