Tunisian Chickpea and Spinach Curry
This Tunisian-inspired curry is packed with flavor and nutritious ingredients like chickpeas and spinach.
Ingredients - Serves 4
- Cilantro - For garnish
- Salt - To taste
- Lemon juice - 1 tablespoon
- Fresh spinach - 4 cups
- Vegetable broth - 1 cup
- Canned diced tomatoes - 1 can (14 oz)
- Canned chickpeas - 2 cans (15 oz each), drained and rinsed
- Cayenne pepper - 1/4 teaspoon
- Ground turmeric - 1/2 teaspoon
- Ground coriander - 1 teaspoon
- Ground cumin - 1 teaspoon
- Ginger - 1 tablespoon, grated
- Garlic - 3 cloves, minced
- Onion - 1, finely chopped
- Olive oil - 2 tablespoons
Let's Get Started
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, grated ginger, ground cumin, ground coriander, ground turmeric, and cayenne pepper. Cook for another 2 minutes, stirring constantly.
- Add the drained and rinsed chickpeas, canned diced tomatoes, and vegetable broth to the pot. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld together.
- Stir in the fresh spinach and cook until wilted, about 3-4 minutes.
- Remove from heat and stir in the lemon juice. Season with salt to taste.
- Serve the Tunisian chickpea and spinach curry over cooked rice or with warm naan bread.
- Garnish with fresh cilantro before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 8g
- Carbs: 55g
- Protein: 15g
- Sodium: 800mg
- Sugar: 8g
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