Photo by Pille R. Priske on Unsplash
Indian Spiced Chickpea & Spinach Stew with Coconut & Tomato
Chickpea and spinach stew simmered with cumin, coriander, turmeric, tomatoes, coconut milk, garlic, ginger, lime juice, and salt.
- 400 g tinned chickpeas, drained
- 150 g fresh spinach, roughly chopped
- 400 g tinned chopped tomatoes
- 200 ml coconut milk
- 1 whole onion, finely diced
- 3 cloves garlic cloves, minced
- 15 g fresh ginger, grated
- 5 g cumin seeds
- 5 g ground coriander
- 3 g turmeric powder
- 2 tbsp vegetable oil
- 1 whole lime, juice only
- 5 g sea salt
- 2 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Add cumin seeds and toast for 1 minute until fragrant and beginning to pop.
- Step 2
Add diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
- Step 3
Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Step 4
Add ground coriander and turmeric powder. Stir continuously for 30 seconds to bloom the spices.
- Step 5
Pour in tinned chopped tomatoes and coconut milk. Stir well to combine. Bring to a gentle simmer.
- Step 6
Add drained chickpeas to the pot. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
- Step 7
Stir in fresh spinach in batches, allowing each batch to wilt before adding more (approximately 2–3 minutes total).
- Step 8
Squeeze in lime juice and season with salt and pepper to taste. Simmer for a final 2 minutes.
- Step 9
Divide between two bowls and serve hot with basmati rice or naan bread on the side.
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