✦ Featured
Le Chaudron recipe
Curry pois chiches épinards
Chickpea spinach curry
⏱ 40 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)cooked chickpeas
200 g (7 oz)fresh spinach
400 ml (1⅔ cups)light coconut milk
1onion
2 clovesgarlic
1cm (1½ in) fresh ginger
1 tbspmild curry powder
400 g (14 oz)tomatoes, chopped
1 tbspcoconut oil
1 tbspfresh cilantro
- 400 g (14 oz) cooked chickpeas
- 200 g (7 oz) fresh spinach
- 400 ml (1⅔ cups) light coconut milk
- 1 onion
- 2 cloves garlic
- 1 cm (1½ in) fresh ginger
- 1 tbsp mild curry powder
- 400 g (14 oz) tomatoes, chopped
- 1 tbsp coconut oil
- 1 tbsp fresh cilantro
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
- Thinly slice the onion. Chop the garlic (germ removed) and grate the ginger on a Microplane.
- Wash the spinach in several changes of water to remove all grit. Spin dry.
- Melt the coconut oil in a large sauté pan over medium heat until shimmering.
- Sweat the onion 5 minutes. Add the garlic and ginger and cook 1 minute.
- Stir in the curry powder for 30 seconds to bloom it (a key step in any curry).
- Add the tomatoes and coconut milk. Stir well.
- Add the drained chickpeas. Bring to a simmer and cook 15 minutes over low heat.
- 5 minutes before the end, add the spinach and let it wilt into the sauce. Sprinkle with cilantro.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.