News & Features Home

Chickpea and Spinach Curry

Chickpea and Spinach Curry

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program. 


Chickpea and Spinach Curry

½ cup olive oil
1½ cups chopped onion
1 teaspoon minced garlic
1½ teaspoon grated ginger
1 teaspoon curry powder
2 tablespoons nutritional yeast
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
½ teaspoon cayenne pepper
½ cup vegetable broth
1 can full-fat coconut milk
1 cup crushed tomatoes
1 tablespoon fresh cilantro, chopped
1 cup chickpeas, rinsed and drained
1 tablespoon garam masala
2 cups spinach
cooked brown rice (optional)

In a large skillet, cook the olive oil over medium heat and sauté the onion, garlic and ginger for about 8 minutes, stirring often.

Add curry powder, yeast, cumin, turmeric, coriander and cayenne pepper. Cook for 1 minute, stirring constantly.

Stir in the broth, coconut milk, tomatoes, cilantro and chickpeas. Bring to a boil, then reduce the heat to low.

Sprinkle with garam masala, cover, and simmer for 15 minutes.

Add the spinach, and cook until it's barely wilted.

Serve hot with a side of rice.