Go Back
Print
Smaller
Normal
Larger
Chickpea Curry with Coconut Milk
Print Recipe
Prep Time
1
day
d
30
minutes
mins
Cook Time
20
minutes
mins
Course
Side Dish
Cuisine
Indian
Ingredients
1
tbsp
Cooking Oil
3
Whole
Cardamom
1/2
Cup
Finely chopped onion
1
Cup
Finely chopped tomato
1/2
tsp
Minced Ginger
1/2
tsp
Minced Garlic
1/2
tsp
Ground Cumin
1/2
tsp
Ground Coriander
1
tsp
Ground Turmeric
1/2
tsp
Cayenne
1
tsp
Garam Masala
3
Cups
Garbanzo Beans
or 2 14 oz Cans
3
Cups
Finely chopped Spinach
or use baby spinach
1
Can
Coconut Milk
12- 14 oz can
1
tsp
Salt
Instructions
Heat the tbsp of oil in a pan and when the oil is moderately hot, add whole cardamom pods. When the oil starts to shimmer, it's an indication that the oil is ready for your spices.
Add onions and sauté until translucent. Next stir in tomatoes and cook until it softens or loses it shapes.
Stir in ginger and garlic and fry for a few minutes. If it sticks to the pan, add a teaspoon of water
Add all the ground spices and stir for a few seconds
Add rinsed garbanzo beans, spinach, coconut milk and simmer for 5 to 7 minutes
Serve warm with cumin rice, roti or naan