Braised Chickpea Curry

Do you get tired of thinking “What should we have for dinner?”

You have enough to think about without the hassle of coming up with something new for dinner each night. We have got you covered. This Braised Chickpea Curry recipe can feed a bunch of people, it’s quick and it’s super flavorful.

What we love about this dish is you can double the batch and freeze the leftovers for a future meal. It is so good you will probably want to eat it a couple of nights in a row…so it might not make it to the freezer.

Braised Chickpea Curry is nutrient dense so you won’t get that hungry feeling an hour after eating. If you have picky eaters in your family, invite them to help you make this meal. It is easy to prepare, making it the perfect dish for kids to help with. They will be more inclined to eat foods they help prepare!

My family thought the Braised Chickpea Curry was so good it was gone before I could take a picture of the final dish. Enjoy!

Braised Chickpea Curry

What You;ll Need:
1 yellow onion
4 cloves garlic
1 tbsp fresh ginger
1 whole lemon
1/2 cup sun-dried tomatoes, drained
2 cups cooked chickpeas (1 – 15 oz can)
1/2 tsp chili flakes (or to taste)
1 tbsp coconut oil
1/2 lb fresh spinach
1 – 14 oz can coconut milk
1 tsp ground ginger
sea salt, to taste
freshly ground black pepper, to taste
1/2 bunch cilantro (to garnish)

What You’ll Do:
Heat a large Dutch oven or deep sauté pan over medium heat. Add the oil, followed by the onions and salt. Let the onions sweat for about 10 minutes or until translucent. Once soft, add the garlic and ginger and let cook for another minute. Add the sun-dried tomatoes, lemon zest and chili flakes.

Next, add the chickpeas and stir to coat in the tomato mixture. At this point, turn up the heat slightly braising the chickpeas. Once the chickpeas are heated through, turn the heat down slightly and start to add the spinach, a handful at a time. Once the first bunch of spinach has started to wilt, add in the next handful. Continue until all of the spinach has been added.

To finish the dish, add the coconut milk and bring to a simmer. Stir to combine and then add the ground ginger and a bit of the reserved lemon juice. Taste for seasoning. Add more lemon juice, salt and/or pepper as needed.

Once everything has heated through, serve immediately. Serve it with brown rice or any grain of your choice.

Braised Chickpea Curry

Here is a trick to easily peel ginger. Be sure to check out all of our cooking hacks here.

This recipe is compliments to ROUXBE Cooking School