Mediterranean Diet Chickpea Curry
Dive into the vibrant flavors of this Mediterranean Diet Chickpea Curry, a wholesome and satisfying plant-based dish packed with nutrient-rich ingredients. Simmered to perfection, hearty chickpeas are enveloped in a creamy coconut milk sauce infused with fragrant spices like cumin, coriander, and turmeric, creating layers of aromatic depth. Fresh spinach adds a burst of color and nutrients, while the tangy brightness of lemon juice elevates every bite. Topped with chopped cilantro for a refreshing finish, this curry pairs beautifully with whole grain rice or quinoa for a complete, healthy meal. Ready in just 40 minutes, it’s the perfect quick and nourishing recipe for weeknight dinners that align with Mediterranean dietary principles.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 15-ounce cans canned chickpeas, drained and rinsed
- 1 14-ounce can canned diced tomatoes
- 1 13.5-ounce can coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red pepper flakes
- 2 cups fresh spinach leaves
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
Instructions
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the ground cumin, coriander, turmeric, and red pepper flakes, stirring well to combine.
Pour in the canned diced tomatoes, stirring and allowing them to simmer for 3 minutes.
Add the drained and rinsed chickpeas, stirring into the tomato mixture and cooking for another 5 minutes.
Pour the coconut milk into the skillet, stirring well, and bring to a gentle simmer.
Stir in the fresh spinach leaves, cooking until wilted, about 2 minutes.
Add the lemon juice, salt, and black pepper, adjusting seasoning to taste if necessary.
Let the curry simmer for an additional 5 minutes to blend the flavors thoroughly.
Remove from heat and garnish with freshly chopped cilantro before serving.
Serve hot with whole grain rice or quinoa, if desired.
Nutrition Facts
Calories |
1694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4348 mg | 189% | |
| Total Carbohydrate | 242.3 g | 88% | |
| Dietary Fiber | 58.8 g | 210% | |
| Total Sugars | 73.3 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 3534 mg | 75% | |
*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.
