Quick Chickpea Curry

This vibrant one-pot curry comes together in under 30 minutes and delivers all the warmth and spice you crave on a busy weeknight. Chickpeas are the hero here—they're tender, satisfying, and soak up every bit of that aromatic coconut sauce.

Ingredients:

• 2 tablespoons oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 teaspoons curry powder
• 1 teaspoon cumin
• ½ teaspoon turmeric
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 cups fresh spinach
• Salt and pepper to taste
• Fresh cilantro for serving
• Lime wedges

Method:

1. Heat oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
2. Add garlic and ginger, cook for 1 minute until fragrant.
3. Stir in curry powder, cumin, and turmeric. Toast for 30 seconds.
4. Add tomatoes and coconut milk, then chickpeas. Bring to a simmer.
5. Cook for 10 minutes, then fold in spinach until wilted.
6. Taste and season with salt and pepper. Serve over rice with cilantro and lime.

Chef's tip: Bloom those spices in the oil for just 30 seconds before adding liquids—it unlocks their full flavor and makes the whole curry taste restaurant-quality.