Chickpea Spinach Tomato Coconut Curry. Add the crushed tomatoes, chickpeas and vegetable stock. Garnish with fresh cilantro and basil.
Stir in the spinach and cook until just wilted, about 1 minute. Add 1/2 tsp salt, the sugar, and the spinach. Add in the chickpeas and cook for another 5 minutes.
Add The Curry Powder And The Chili Powder And Continue To Sauté With The Onion Mixture For One Minute More.
If the spinach is frozen increase the heat until the curry is bubbling away again. Turn off the heat and add the lime juice; Garnish with fresh cilantro and basil.
Add In Your Chickpeas And Mix Around, Making Sure To Smash A Few Chickpeas To Add Some Texture And Help To Thicken Up The Sauce.
Add in the garam masala, cumin, salt, turmeric, and black pepper. First fry the onion until it's soft. Add the spinach or beet tops a few handfuls at a time, until wilted.
In A Large Dutch Oven To Stock Pot, Heat Olive Oil To Medium Heat.
This can take up to 15 minutes. Then add the garlic and sauté for 1 minute. Add onion, garlic, chile, and ginger;
After 5 Mins, Do A Natural Pressure Release (Npr)And Open The Lid.
Add the crushed tomatoes, chickpeas and vegetable stock. Add in handfuls of the spinach and stir into the. Add in the chickpeas and cook for another 5 minutes.
Add The Garlic And Ginger And Cook For 1 Minute More Or Until Fragrant.
Heat for a few minutes to release the aromas. Cook for a couple of minutes on medium low heat. Stir until it is wilted.