A luscious Thai-inspired dish where creamy chickpeas and velvety coconut milk meet the vibrant freshness of spinach, harmonized with aromatic ginger, garlic, and a gentle kick of turmeric. A drizzle of fresh lime enhances the fragrant layers, culminating in a dish both rich and refreshing.
Cook Time
30 minutes
Calories
550 kcal per serving
Servings
4 servings
In a heavy-bottomed skillet, heat the coconut oil over medium heat until shimmering.
Add the diced onion and sauté until translucent, about 5 minutes.
Incorporate the minced garlic and grated ginger, stirring continuously for 1 minute until fragrant.
Sprinkle in the turmeric powder and black pepper, allowing the spices to bloom for another minute.
Stir in the chickpeas, ensuring they are well-coated in the aromatic mixture.
Pour in the coconut milk and vegetable broth, gently bringing the mixture to a simmer.
Allow the dish to simmer for 15 minutes, reducing slightly until the liquid thickens into a creamy consistency.
Add the fresh spinach leaves, folding them into the sauce just until wilted, preserving their vibrant color.
Finish with lime zest and juice, adjusting salt to taste.
Garnish with fresh cilantro leaves and serve elegantly plated, perhaps accompanied by a side of jasmine rice for a complete experience.
