Chickpea and Spinach Curry


Prep Time: 15 mins
Cook Time: 20 mins
Yields: 2-4


  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1 tablespoon curry powder
  • 1/2 teaspoon turmeric powder
  • 100 ml coconut milk
  • 400 grams cooked or canned chickpeas
  • 4 cups baby spinach
  • salt and pepper, to taste


  1. In a pot heat oil over medium heat. Add onions and cook for 5 minutes. Add curry and turmeric and cook for another minute. Add coconut milk and chickpeas, stir and cook for 10 minutes.
  2. Turn off the heat and stir in spinach. Let it sit for 5 minutes and serve warm with rice. Enjoy.

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