Chickpea and Spinach Curry

Instructions

1. Step 1

   Prepare the onion, garlic, ginger, and spinach as noted. Drain and rinse the chickpeas thoroughly.

   Timer: 12 min (fixed)

   Cookware: Chef Knife, colander, cutting board

2. Step 2

   Heat the vegetable oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden.

   Timer: 7 min (fixed)

   Ingredients used: 200.0 gr Onion, 30.0 ml Vegetable Oil

   Cookware: large pot, wooden spoon

3. Step 3

   Add the garlic and ginger. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: large pot, wooden spoon

4. Step 4

   Stir in the cumin, coriander, turmeric, and ground chili. Cook briefly over low heat.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Ground Chili, 4.0 gr Ground Coriander, 4.0 gr Ground Cumin, 2.0 gr Ground Turmeric

   Cookware: large pot, wooden spoon

5. Step 5

   Add the tomato, return to medium heat, and cook until it darkens slightly and begins to thicken.

   Timer: 5 min (fixed)

   Ingredients used: 400.0 gr Tomato

   Cookware: large pot, wooden spoon

6. Step 6

   Stir in the chickpeas, coconut milk, water, salt, and black pepper. Bring to a gentle simmer over medium heat, then cook uncovered on low heat until the sauce lightly thickens.

   Timer: 15 min (fixed)

   Ingredients used: 480.0 gr Chickpea, 400.0 ml Coconut Milk, 5.0 gr Fine Salt, 1.0 gr Ground Black Pepper, 120.0 ml Water

   Cookware: large pot, wooden spoon

7. Step 7

   Add the spinach in batches and stir over low heat until completely wilted.

   Timer: 4 min (fixed)

   Ingredients used: 200.0 gr Spinach

   Cookware: large pot, wooden spoon

8. Step 8

   Remove the pot from the heat. Stir in the garam masala and lemon juice, then serve.

   Ingredients used: 4.0 gr Garam Masala, 15.0 ml Lemon Juice

   Cookware: large pot, wooden spoon