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Le Chaudron recipe
Curry de pois chiches aux épinards
Chickpea and spinach curry
⏱ 30 minServes 4Easy310 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)cooked chickpeas
300 g (11 oz)fresh spinach
1onion
2 clovesgarlic
1 tbspcurry powder
200 ml (¾ cup)light coconut milk
1 tbspolive oil
- 400 g (14 oz) cooked chickpeas
- 300 g (11 oz) fresh spinach
- 1 onion
- 2 cloves garlic
- 1 tbsp curry powder
- 200 ml (¾ cup) light coconut milk
- 1 tbsp olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse and drain the cooked chickpeas and set aside in a bowl.
- Heat the olive oil in the saucepan and sweat the sliced onion and crushed garlic for a few minutes.
- Sprinkle with curry powder, stir for 1 min, then add the drained chickpeas.
- Pour in the light coconut milk, stir gently and simmer over medium heat for about 10 minutes.
- Add the washed fresh spinach a handful at a time and let it wilt for a few minutes, stirring gently.
- Adjust the salt and pepper and serve hot, with a little quinoa if you like.
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