A one-pot chickpea curry that's creamy, comforting and comes together in a flash

If someone pops over for a meal unexpectedly and I have to think about what to serve in a flash, my go-to is this chickpea curry with spinach. It's creamy, comforting and, if you're lucky to have leftovers, makes a perfect lunch.

This isn't your traditional chickpea curry, but rather a quick one-pot wonder. The only real prep involves the aromatics the onion, ginger and garlic and tomatoes. But what really sets this recipe apart is the kalonji (nigella seeds). Its nutty, slightly oniony and has a unique aroma that I just love.

Chickpea Curry with Spinach

If you dont have spinach on hand, feel free to use kale, Swiss chard or any other leafy greens.

Ingredients

• 1 tbsp neutral oil, such as avocado oil
• 1 tsp cumin seeds
• 1 tsp kalonji (nigella seeds)
• 1 medium onion, diced
• 4 garlic cloves, minced or grated
• 1 (-inch) piece ginger, peeled and grated
• 2 green chilies, slit lengthwise
• 3 Roma or wine tomatoes, diced
• 1 tsp ground coriander
• tsp ground turmeric
• tsp ground cayenne (or more to taste)
• 1 tsp curry powder, such as Madras curry powder
• 1 tsp kosher salt
• 2 (398 ml) cans chickpeas, drained
• 1 tbsp tomato paste
• tsp sugar
• 1 (400 ml) can coconut milk
• 4 cups baby spinach, roughly chopped
• 2 tbsp chopped cilantro stems and leaves

Preparation

Heat oil in a large skillet over medium. Add cumin seeds and kalonji and let them sizzle until fragrant, about 30 seconds, being careful not to let them burn.

Add onion to the skillet and cook, stirring occasionally, until softened and lightly golden, about 8 to 10 minutes. Add garlic, ginger and chilies and cook, stirring constantly, until fragrant, about another minute.

Add tomatoes, coriander, turmeric, cayenne, curry powder and salt. Cook until tomatoes are soft and glossy, about 5 minutes.

Add chickpeas, tomato paste and sugar and mix well so the chickpeas are fully coated.

Pour in coconut milk and cup water and bring the mixture to a simmer. Reduce heat to low, cover and cook until the curry starts to thicken slightly, 12 to 15 minutes.

Add spinach and stir until it wilts and is incorporated into the curry, about 2 minutes.

Taste and adjust the seasoning, if needed. If the curry is too thick, add water, a cup at a time, until it reaches your desired consistency.

Remove from heat, garnish with cilantro and serve warm with rice, naan or roti.

Serves 4 to 6

Produced in collaboration with CBC Creator Network.