Heart-Healthy Chickpeas Curry
Elevate your dinner routine with this flavorful and nourishing Heart-Healthy Chickpeas Curry, a vegetarian delight packed with plant-based protein and aromatic spices. This recipe combines tender chickpeas, vibrant spinach, and a medley of warm seasonings like cumin, turmeric, and coriander, all simmered in a rich, low-sodium vegetable broth for a guilt-free indulgence. Fresh ginger, garlic, and lemon juice lend a zesty kick, while cilantro offers the perfect finishing touch for an herbal burst of flavor. Perfectly suited for those looking to enjoy a heart-conscious meal, this curry is quick to prepare in under 45 minutes and pairs beautifully with brown rice or whole-grain naan. Indulge in a wholesome dish that’s as nutritious as it is satisfying!
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Recipe Information
Ingredients
- 2 cups chickpeas
- 2 tablespoons olive oil
- 1 large onion
- 4 pieces garlic cloves
- 1 inch piece ginger
- 2 large tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon chili powder
- 2 cups low-sodium vegetable broth
- 2 cups spinach
- 1 tablespoon lemon juice
- 0.25 cup cilantro
- 0.5 teaspoon salt
Instructions
Begin by preparing the ingredients: drain and rinse the chickpeas; finely chop the onion; mince the garlic; grate the ginger; and chop the tomatoes.
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Stir in the chopped tomatoes and cook for 5 minutes until they begin to break down and integrate into the mixture.
Add the ground cumin, ground coriander, turmeric powder, and chili powder. Stir continuously for 1 minute to toast the spices.
Pour in the low-sodium vegetable broth and stir well. Bring the mixture to a gentle simmer.
Add the drained chickpeas and salt, stirring to combine. Let the curry simmer for about 15 minutes, allowing the flavors to meld.
Stir in the spinach and cook for another 2 minutes until wilted.
Remove the curry from the heat and stir in the lemon juice.
Garnish with chopped cilantro before serving. Enjoy with brown rice or whole-grain naan for a complete meal.
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1596 mg | 69% | |
| Total Carbohydrate | 171.2 g | 62% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 41.4 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3212 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
