Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 3 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon garam masala or curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon freshly ground black pepper
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable stock
- 2 cups baby spinach or baby kale
- Fresh cilantro, for serving
- Vegan yogurt, cashew cream, or tofu sour cream (optional)
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large Dutch oven or saucepan over medium heat.
- Add the onion and cook for 8–10 minutes until softened and lightly golden.
- Add the celery, garlic, and ginger. Cook for another 2–3 minutes until fragrant.
- Add the cumin, garam masala, coriander, turmeric, and black pepper. Stir well and cook for 30 seconds to awaken the spices.
- Add the chickpeas and stir until they are coated in the aromatic spice mixture.
- Pour in the crushed tomatoes and vegetable stock. Bring to a gentle boil, then reduce the heat and partially cover.
- Simmer for 35–40 minutes, stirring occasionally, until the sauce has thickened and the flavors have deepened.
- Stir in the spinach or kale and allow it to wilt into the curry.
- Serve topped with fresh cilantro, a squeeze of lemon, and a swirl of vegan yogurt or cashew cream if desired.
Enjoy!
- Prep Time: 10 minutes
- Cook Time: 40 minutes