Chunky Chickpea Curry

Once you gather all of the ingredients, this chickpea curry is really easy to make! Curries have a bunch of spices making them very aromatic and tasty. Most importantly, this curry contains garlic, spinach, peppers, brown rice, and turmeric (in the curry powder) which are all cancer-fighting ingredients thanks to its vitamins, minerals, antioxidants, and fiber.

Category: Entree
​
Prep Time: 15 minutes
Cook Time: 25 minutes
​Total Time: 40 minutes

Servings: 4
Author:​ Jane Pelcher, RDN from janethedietitian.com

​Ingredients

• 1 Tbsp olive oil
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 1 inch ginger root, minced
• 4 Roma tomatoes cut into large chunks (4 chunks per tomato)
• 1 red bell pepper, chopped into medium chunks
• 2 cups of spinach
• 1 can of coconut milk (13.5 fluid ounces)
• 1 can of chickpeas (15.5 ounces), drained and rinsed
• 1 Tbsp curry powder
• 1 tsp paprika powder
• 1 tsp cumin powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 bunch of cilantro, roughly chopped
• Zest of 1/2 lime
• Juice of 1/2 lime
• 1/2 cup brown rice, cooked

Instructions

1. Heat a saute pan over medium heat.
2. Once heated, add olive oil.
3. Add diced onion and saute in oil for 2 minutes.
4. Add minced garlic and ginger. Saute with the onions for 2 minutes.
5. Mix in all of the spices (curry, paprika, cumin).
6. Add the chopped bell pepper, tomatoes, chickpeas, and coconut milk. Stir around the ingredients and allow the curry to cook and simmer for 15 minutes.
7. Add cilantro, salt, and pepper and stir.
8. Stir in lime juice, lime zest, and spinach. 
9. Once the spinach starts to slightly soften, remove the pan from heat.
10. Serve with brown rice and enjoy!