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From @Pick Up Limes

Creamy Tomato Chickpea Curry

30 min · Serves 4

30 mintotal
15 minhands on
7steps
4servings

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Ingredients

  • 1 onion, diced
  • Olive oil
  • Spices (such as curry powder, cumin, or mustard seeds)
  • 1 can diced tomatoes
  • 1 can tomato puree
  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk
  • Fresh spinach
  • Tahini
  • Cooked rice, for serving
  • Naan or flatbread, for serving
  • Red onion, sliced, for serving
  • Fresh cilantro, chopped, for serving

Method

  1. Heat a splash of olive oil in a large pot over medium heat, add the diced onion, and cook until softened and translucent, 5–7 minutes.

  2. Stir in the spices and cook until fragrant, about 1 minute.

  3. Add the diced tomatoes and tomato puree, stirring well to combine with the onion mixture.

  4. Pour in the coconut milk and stir until smooth and creamy.

  5. Add the drained chickpeas to the pot, reduce heat to low, and simmer until slightly thickened, 8–10 minutes.

    Then 8 min of waiting

  6. Stir in the fresh spinach and a generous drizzle of tahini, stirring until the spinach is wilted, 1–2 minutes.

  7. Serve hot over cooked rice alongside warm flatbread, topped with sliced red onion and fresh cilantro.

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