One-Pot Chickpea Curry Bowl

Chickpea curries are long associated with South Asian home cooking, where legumes simmer in warm spice blends. This one-pot bowl keeps it simple with coconut milk, tomatoes, and curry powder, finished with tender spinach for an easy lunch.

Serves 4

Estimate for one serving

• 380 cal
• 13g protein
• 38g carbs
• 21g fat
• 10g fiber

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Ingredients

• 2 (15-oz) cans canned chickpeas
• 1 (14-oz) can canned diced tomatoes
• 1 (13.5-oz) can coconut milk
• 1 yellow onion
• 3 garlic cloves
• 2 tbsp curry powder
• 1 tsp ground cumin
• 2 cups baby spinach
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions

1. 1Heat olive oil in a large pot over medium heat.
2. 2Dice onion and mince garlic; sauté 3 minutes until fragrant.
3. 3Add curry powder and cumin; stir 30 seconds.
4. 4Pour in diced tomatoes, coconut milk, drained chickpeas, and salt. Simmer 10 minutes.
5. 5Stir in spinach until wilted, about 2 minutes.
6. 6Divide into 4 bowls and serve.