Chickpea Spinach Curry the fastest way to make a quick healthy curry meal. Using canned and fresh vegetables and spices, this easy vegetable curry recipe will be ready in as little as 15 minutes from start to finish.

Chickpea curry breakfast

Chickpea Spinach Curry for Breakfast

Ingredients
2 cans chickpeas or garbanzo beans
4 cups fresh spinach
1 tablespoon vegetable oil
1 teaspoon black mustard seeds
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 handful fresh coriander, chopped
1 teaspoon red pepper powder
Salt to taste

Directions
Drain the chickpeas from the cans and set aside. In large lidded pot heat oil on medium high heat, add spices and chickpeas. Cover and heat for about 5 minutes. Turn the heat off, stir the spinach and serve with eggs and soft bread.

Chickpea Spinach Curry Recipe

Did you know?
Chickpeas also called garbanzos are a traditional food staple of Africa, the chickpea is the world's second most widely grown legume after the soybean. Chickpeas are a rich and cheap source of protein for billions of people around the world. Chickpeas are classified into desi chickpea and kabuli chickpea. Grains of desi chickpea are small in size, light to dark brown in color, and have a thick seed coat. Grains of kabuli chickpea are bigger in size, have a whitish-cream color and thin seed coat. The desi type however, is more widely used as it accounts for nearly 80 percent of global chickpea production.